Prep 10 mins
Cook 1 hr 30 mins
Based on a recipe from Beatrice Ojakangas' cookbook, The Finnish Cookbook. If I said that I love this recipe, it may be my taste buds, heavily influenced by the Finnish-American culture in which I grew up! To me and my visiting brother, this is divine! As an added bonus, my brother researched foods that help one with quality sleep, and this is among them! :) Will my DH eat this -- not on his life! He did taste it though, so he knows what he's missing! NOTE: In its introduction, Beatrice explains, "At Christmastime, a blanched almond is often pressed into this pudding before it is served, and it is said that the person who gets it will have good luck during the following year."
- 1 cup uncooked rice
- 3 cups milk
- 1⁄4 cup butter, melted
- 1⁄2 cup sugar
- 3 eggs, beaten
- 1⁄2 teaspoon salt
- 1⁄2 cup almonds, sliced and unblanched
- 1 teaspoon cinnamon
- 1 whole almond, blanched (optional)
- light cream
- Cook rice according to package directions. Drain and rinse under cold water.
- Combine milk, melted butter, sugar, eggs, and salt.
- Stir in the rice and pour into a well-buttered 2-quart casserole.
- Combine the sliced almonds and cinnamon and sprinkle over the pudding.
- Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
- Press the whole almond into the pudding and cover the mark left.
- Serve either hot or chilled with the light cream to pour over it.
I made this for our Finnish Christmas celebration. I used basmati rice, and it was pronounced AMAZING by all. Yum. Thank you for sharin.
I wanted to use our puuro riisi, but it was too old, so I ended up using arborio rice, which I think is a comparable substitute. I made this lower in fat by using only a tablespoon of the butter. DH wanted to try half without the almonds/cinnamon, but it really is much better with them (I added them in the last 15 minutes of baking so they wouldn't sink). I tried seconds with a tiny bit of almond extract stirred in, and that was really yummy.
I substituted jasmine rice and and whole cinnamon stick for ground. This was made two weeks ago and I forgot to review it so all from memory. I preferred the rice pudding chilled. It firmed up
better too after chilling. Made for Best of 2011.