Recipe by mersaydees
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."
- 236.59 ml uncooked rice
- 709.77 ml milk
- 59.14 ml butter, melted
- 118.29 ml sugar
- 3 eggs, beaten
- 2.46 ml salt
- 118.29 ml almonds, sliced and unblanched
- 4.92 ml cinnamon
- 1 whole almond, blanched (optional)
- light cream
Directions See How It's Made
- 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.