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–+ servings
closeup on 4 oven baked rice pudding jars.

Swedish rice pudding

Oven-baked rice pudding made from leftover rice porridge. Can be called also rice custard.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Swedish
Servings 6
Calories 184 kcal

Equipment

  • 6 oven-safe ramekins or one bigger pie form

Ingredients
  

  • 2 cups leftover rice porridge (500g)
  • ½ cup heavy cream
  • 2 eggs
  • 2 tablespoon sugar
  • 1 teaspoon cardamom powder
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • ½ cup chopped or slivered almonds
  • ½ teaspoon butter for pans
  • 1 teaspoon powdered sugar as decoration

Instructions
 

  • Slice the vanilla bean in half lengthwise, and scrape the seeds out of the pod with a knife.
  • Butter your pans.
  • Mix the porridge, cream, eggs, sugar, cardamom powder, and vanilla.
  • Pour the mix evenly into your pans. 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.

Notes

If you need to store these, keep them in the fridge at max 42 F for the next day. 
Check the full instructions on how to make rice porridge on my other recipe
 

Nutrition

Serving: 1servingCalories: 184kcalCarbohydrates: 17.3gProtein: 5.9gFat: 10gSaturated Fat: 6gFiber: 0.2gSugar: 4g
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