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Swedish Rice Ring This recipe, which originated in Sweden, is famous at church suppers with our Minnesota neighbors. It's a delicious addition at family gatherings and parties, too. I usually make a double batch because it's so good! —Lori Jeane Schlecht, Wimbledon, North Dakota


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SWEDISH RICE RING : 1/2 c. rice 3 c. milk 1/2 tsp. salt 1 pkg. gelatin 3 tbsp. cold water 1 c. whipping cream 1/2 c. sugar 2 pkg. frozen strawberries or raspberries 1 c. juice 2 rounded tbsp. cornstarch 1/2 c. sugar 1 tbsp. lemon juice. Cook rice, milk, and salt in double boiler over low heat. Soak gelatin in cold water and add to cooked rice.


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2,5 dl (1 cup) short-grain rice ("porridge rice") 5 dl (2 cups) water. 0,5 tsp salt. 8 dl (3,4 cups) milk. optional: a cinnamon stick. For serving: milk, sugar, ground cinnamon. Optional: blanched almond (s). Add the rice, water and salt into a large pot and bring it to a boil. Let it simmer on a low heat for about ten minutes, stirring.


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Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set. In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter.


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Pour in the rice, stirring constantly to prevent sticking. Reduce the heat to low, stirring the rice until boiling is reduced to a simmer. Cover the pot and simmer for 10 to 15 minutes, until the rice has absorbed most of the water. Add the milk to the rice, stirring to incorporate.


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Mix the porridge, cream, eggs, sugar, cardamom powder, and vanilla. Pour the mixture evenly into your pans. (makes 6 psc). Add some almonds on top. Bake at 435 F (225C) for 15 minutes. Let the puddings cool, and decorate them with powdered sugar. Serve with apple jam or berry compote/berry soup.


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Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set., In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3.


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1 cup heavy whipping cream. 4 ounces sweetened strawberries. In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until.


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Cover, chill until partially set. In chilled bowl, whip cream until stiff, fold into chilled rice mixture. Spoon into 6 cup decorative or ring mold. Cover and chill until set, about 3 hours. To unmold, loosen edges with spatula and invert on serving platter. Serve with sweetened strawberries. Yield: 10 to 12 servings.


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Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set. In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter.


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Instructions. Add rice, water, butter, salt and cinnamon stick to a medium saucepan and bring to a boil. Turn heat down, cover and let simmer for about 10-15 minutes, until most of the water has been absorbed by the rice. Add milk and vanilla (if using) to the pot, turn up the heat a bit and heat until just boiling.


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Cook rice, water and pinch of salt in a saucepan on medium heat for 10 minutes, with the lid on. Warm the milk and add 250 ml to the rice. Lower the heat to the minimum and keep cooking the rice for about 20 more minutes, stirring from time to time. When the milk has been absorbed, stir in the sugar, butter and remaining milk.


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Rice was not always the main ingredient in this type of porridge. Rice has been exported to Sweden from as early as 1500, but for the common people, it was too expensive. Instead of rice, this type of milk porridge was boiled from barley. Also, oats were common. Rice porridge was a festive food when money was short, especially during war times.


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Remove from heat; add gelatin, stirring until dissolved. Cover; chill until partially set. In a chilled bowl, whip cream until stiff; fold into the chilled rice mixture. Spoon into a 6-cup decorative or ring mold. Cover and chill until set, about 3 hours. To unmold, loosen edges with a spatuala and invert onto a serving platter.


Swedish Rice Ring Recipe

1. Put the rice, water and salt in a saucepan and bring to the boil. Cover and simmer for 10 minutes. 2. Add the milk and cinnamon stick. Mix well and heat until the mixture is hot, but don't let it boil. 3. Cover again and leave the pudding on a very low heat (I use 1½/10) until the rice has absorbed all the milk.