Swedish Rice Pudding

1  cup raw rice
8  cups milk (2 qts) (Fat Free or 1% can be used)

Rinse rice in warm water. Cook rice in milk until somewhat thickened, about 45 minutes over low heat (works better if covered)

1/4  teaspoon salt
3/4  cup sugar (Splenda®
       Granular can be substituted)
1  teaspoon vanilla
1  teaspoon lemon extract
4 eggs
1/2  cup raisins (optional)

Swedish Rice Pudding

Add salt, sugar, vanilla and lemon extract. Beat egg yolks. Pour a little of the hot rice mixture into the egg yolks and stir up the mixture. Then add it all to the rest of the rice mixture. Cook 1 minute more, stirring constantly. Remove from the heat. Cover and cool. (Raisins may be added at last step.)

Originator: Anne Sophia Walker Hilback

Comments about this recipe email me at recipes@wescottfamily.net.

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