Swedish Rice Pudding
20 min
1 hr 45 min



1/2 cup sugar

1 tablespoon cornstarch

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 1/2 cups milk

2 large Land O Lakes® Eggs (yolks only)

1/2 teaspoon vanilla

1 1/2 cups cooked rice


2 large Land O Lakes® Eggs (whites only)

1/4 cup sugar

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine 1/2 cup sugar, cornstarch, nutmeg and salt in bowl. Beat milk, 2 egg yolks and vanilla into sugar mixture with whisk. Stir in rice. Pour into ungreased 1 1/2-quart casserole.

  3. STEP 3

    Place casserole into 13x9-inch baking pan; place pan on oven rack. Pour hot water into baking pan to 1-inch depth. Bake, stirring occasionally, 80-90 minutes or until pudding is creamy and milk is absorbed. Remove from oven.

  4. STEP 4

    Increase oven temperature to 400°F.

  5. STEP 5

    Beat 2 egg whites at high speed in bowl, scraping bowl often, until soft peaks form. Gradually add sugar; continue beating until stiff peaks form.

  6. STEP 6

    Spread meringue over pudding, sealing around edges. Bake 5-8 minutes or until meringue is lightly browned.


4Fat (mg)
80Cholesterol (mg)
160Sodium (mg)
42Carbohydrates (g)
0Dietary Fiber
6Protein (g)


Explore reviews from
our online community

  January 08, 2015

Tasted just as I hoped it would with a wonderful consistency, pudding and meringue. Guests ate up every bit!

— says Sieglinde
  April 11, 2013

Not sure how it tastes with a meringue, but it was good. I don't recommend baking for 90 minutes or it will become gritty. It makes for a nice cozy dessert on a cold evening.

— says Imani W.
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