Creamy Swedish Rice Pudding

DSC_0914 This is such a creamy treat from the Joy of Cooking cookbook.

Swedish Rice Pudding
3/4 cup medium or long-grain white rice
1-1/2 cups water
Heaping 1/4 tsp. salt

Bring to simmer over medium-high heat, then reduce the heat to low, cover, and simmer until the water has been absorbed, about 15 minutes. Stir in:

4 cups whole milk (I used 1%)
1/2 cup sugar

Cook, uncovered, over medium heat for 30 to 40 minutes, stirring frequently, especially toward the end of cooking. If you notice some sticking do not scrape the bottom.

The pudding is done when the rice and milk have turned into a thick porridge. Do not over-cook or the pudding will be solid instead of creamy once cooled. Remove from heat, then stir in:

1/2 tsp. vanilla

Whisk together:
2 large eggs
1/3 cup sugar

Gradually stir 2 cups of the hot pudding into the eggs, then stir the mixture back into the remaining pudding. Cook, stirring constantly, over the lowest possible heat until it begins to thicken, 3 to 5 minutes. Do not let pudding simmer or eggs will turn slightly grainy. Immediately turn pudding into a serving bowl, custard cups or ramekins and press plastic wrap directly onto the surface to prevent a skin. Refrigerate until cold.

Whip until stiff peaks form:

1 cup heavy cream (I don’t always add this part)

Gently fold the whipped cream into the cold porridge. Serve at once or refrigerate. Sprinkle with cinnamon.

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