Recipe by Smilyn
My mom and grandma use to make this every Christmas or special holiday, but it had to be extra special. This is a great dessert that keeps those great memories close by. This is an old recipe so keep in mind that not everything is exact. Use your own discretion when baking. 1/2 cup of packed rasins can be added to this dish, but I prefer it plain and served warm with whipped cream.
Top Review by kimmy #2
I was taught a different recipe. 1 Qt milk 3 TBL spoons sugar 1 Cup long grain rice Cook slowly till done and cool quickly. Add 1/3 cup sherry 3 tsp vanilla extract 3/4 cup ground almonds Mix thouroughly. Whip 3/4 cup whipping cream and fold it in. Serve with sour pitted cherries and their juice.
- 6 cups whole milk
- 1 cup cooked white rice, medium grain
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 2 whole eggs, lightly beaten
- 1 whole almonds
- 1 tablespoon real vanilla extract or 1 split vanilla bean
- 2 cinnamon sticks
Directions See How It's Made
- Preheat oven to 325°F.
- Put milk, eggs, rice, sugar and salt into baking dish (nice glass cooking bowl or dish) and place in a hot water bath.
- At the top of custard, add a few dashes of cinnamon, nutmeg, and vanilla extract. Add vanilla bean (if using) and cinnamon stick.
- Cover and cook 2 1/2 to 3 hours, stirring occasionally. Remove vanilla bean and cinnamon stick after one hour of cooking. Pudding is done when rice is soft and custard is set (a slight jiggle).
- Remove lid for the last 10 minutes of cooking to give a light golden color.
- Put an almond in the rice pudding just before serving: According to the old Danish legend, whoever finds the almond at Christmas will have series of lucky adventures.
- Serve warm or cold with whipped cream.