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Dessert

Swedish Rice Pudding

A baked rice pudding made with milk, eggs, sugar, vanilla, butter, and cinnamon.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Vanilla and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Swedish Rice Pudding

Oven375°F
Time45 minutes

Ingredients

Directions

Prepare

  1. Butter a casserole or pan and set aside.

  2. Preheat oven to 375°F.

Cook the rice

  1. Combine the rice and 1 cup of milk.

  2. Cover and cook over simmering water for 45 minutes.

  3. Pour the cooked rice into the prepared pan.

Make the custard and bake

  1. Lightly beat the eggs.

  2. Add sugar, vanilla, butter, salt, and remaining milk; mix well.

  3. Pour the egg mixture over the rice and sprinkle cinnamon on top.

  4. Place the dish in a pan of hot water.

  5. Bake for 50–60 minutes.

  6. Remove from the hot water and cool on a rack.

  7. Serve at room temperature or chilled.

Nutrition, whole recipe (rough)

602Calories
19 gProtein
25 gFat
73 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard as they cook, binding the pudding into a soft, sliceable texture.
Milk
Provides the liquid that cooks the rice and forms the creamy custard base.
Long-grain rice
Forms the body of the pudding, absorbing milk as it cooks until tender.
Granulated sugar
Adds sweetness and helps give the custard a smooth, tender texture.
Butter or margarine
Adds fat for richness and a smooth mouthfeel in the custard.

The step that matters

Bake in a water bath. Setting the dish in hot water moderates the heat around the custard, so the eggs set gently without curdling or becoming rubbery.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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