Thank you Jean Knaak for providing this month’s featured member recipe!
This is the season of great food! We particularly remember special family meals and sharing them with family. Coming from Ulen, the 3rd most Norwegian town in Minnesota, we ate wonderful Norwegian treats.
Some of our special foods evolved into new dishes which may be preferred by even the most die-hard ethnic cook to the old recipes. This is such a recipe.
My mother, a superb cook, found and loved this rice pudding. She declared it to be better than her other recipes for Rice Pudding or Risengrot. The title Smorsgard must refer to a farm since guard means farm. However, it is an American recipe and is lovely on a dessert buffet.
“Smorsgard” Rice Pudding
1 c. rice
6 c. water
1/2 t. salt
1 quart milk
2 T. cornstarch
3/4 c. sugar
1/2 t. salt
1 t. almond flavoring
10 T. sugar
Cook rice with water and 1/2 t. salt until tender. Drain and add to milk and boil, stirring frequently, for 5 minutes. Mix in 5 well-beaten egg yolks mixed with cornstarch and bring to a slow boil. Stir in 3/4 c. sugar, 1/2 t. salt and almond flavoring. Place in 9 x 13 inch baking pan. Cover with meringue made of 5 well-beaten egg whites to which 10 tablespoons of sugar have been added gradually. Brown in a 350-degree oven. Serves 12 to 15.