Swedish rice pudding

Serve Swedish rice pudding hot or cold.


1 c rice (white rice, uncooked)
1 T butter
1 c water
5 c milk
1 t salt
1 T sugar
2 egg (beaten)
1⁄3 c raisin
1 T lemon zest (fresly grated, or to taste)


  1. Scald rice by placing in a sieve and pouring boiling water over it.
  2. Melt half of the butter and add rice and stir to coat.
  3. Add water to the pan, bring to a boil and simmer for 10-15 minutes, until water disappears.
  4. Add milk and cook slowly for 30-45 minutes, or until rice is tender.
  5. Now mix in salt, sugar, and remaining butter. Once butter has melted and is blended into the rice mixture, add eggs and raisins. Stir well.
  6. Stir in lemon rind and pour into a buttered baking dish. Bake at 400° for 45 minutes.
Total time
2 hours
Cooking time
Preparation time
6 servings


For extra flavor, sprinkle ground cinnamon on top before serving.

This Swedish rice pudding is a Winter treat when served warm and a Summer delight when chilled.