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Swedish version of Rice pudding -- this recipe is without eggs but turns out comforting and absolutely delicious.


4 serving

Total time

30 minutes






  • (1.25l) fish stock ((I used a medium grain rice))
  • 1 cup water
  • pinch salt
  • 2 cups milk ((I used a mixture of whole and 1%))
  • 2 ~ 3 tbsps Sugar
  • 2 cinnamon (" Stick)
  • (1.25l) fish stock (Ground)
  • 2 tbsps Raisins water (, soaked in warm for 10~15 minutes (optional))
  • 1 Almond (Whole (optional))
  • 1 tbsp unsalted butter


  1. In a heavy bottomed pan, combine rice, water and salt; bring the mixture to a boil, lower the heat, cover and simmer for 8~10 minutes.
  2. Add milk and cinnamon stick, simmer the mixture until all of the water is absorbed and rice is tender, stirring constantly, about 20~25 minutes.
  3. Once the rice is completely cooked through, turn off the heat and add the butter and sugar. Mix well. Stir in the drained raisins (if using). Cover and let sit for a few minutes before serving.
  4. Add the almond if serving during Christmas. Sprinkle with ground cinnamon and serve warm or at room temperature.

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