Baked Rice Pudding (Unni Riisipuuro)

Total Time
1hr 40mins
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."

Ingredients Nutrition

  • 1 cup uncooked rice
  • 3 cups milk
  • 14 cup butter, melted
  • 12 cup sugar
  • 3 eggs, beaten
  • 12 teaspoon salt
  • 12 cup almonds, sliced and unblanched
  • 1 teaspoon cinnamon
  • 1 whole almond, blanched (optional)
  • light cream

Directions

  1. Cook rice according to package directions. Drain and rinse under cold water.
  2. Combine milk, melted butter, sugar, eggs, and salt.
  3. Stir in the rice and pour into a well-buttered 2-quart casserole.
  4. Combine the sliced almonds and cinnamon and sprinkle over the pudding.
  5. Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
  6. Press the whole almond into the pudding and cover the mark left.
  7. Serve either hot or chilled with the light cream to pour over it.

Reviews

(9)
Most Helpful

I made this for our Finnish Christmas celebration. I used basmati rice, and it was pronounced AMAZING by all. Yum. Thank you for sharin.

Niesgirl December 27, 2012

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.

Maito March 20, 2012

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.

COOKGIRl March 08, 2012

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