Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Put milk, eggs, rice, sugar and salt into baking dish (nice glass cooking bowl or dish) and place in a hot water bath.
  3. At the top of custard, add a few dashes of cinnamon, nutmeg, and vanilla extract. Add vanilla bean (if using) and cinnamon stick.
  4. 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).
  5. Remove lid for the last 10 minutes of cooking to give a light golden color.
  6. 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.
  7. Serve warm or cold with whipped cream.
Most Helpful

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.

4 5

I made this with the vanilla bean and cinnamon stick. I found that it did not give enough flavor leaving them in for only an hour so next time I will leave them in longer. I also expected something sweeter and with more rice so I will increase the sweetner and rice the next time I make it. On the whole though it had exactly the creaminess and consistency that I was looking for.

I have tried this years ago and it is great but can soy be used in the same way as regular milk. I don't use regular but now use soy. Thanks for this site!!! It is wonderful. CC