3 hrs 15 mins
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.
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Units: US | Metric
- 1Preheat oven to 325°F.
- 2Put milk, eggs, rice, sugar and salt into baking dish (nice glass cooking bowl or dish) and place in a hot water bath.
- 3At the top of custard, add a few dashes of cinnamon, nutmeg, and vanilla extract. Add vanilla bean (if using) and cinnamon stick.
- 4Cover 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).
- 5Remove lid for the last 10 minutes of cooking to give a light golden color.
- 6Put 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.
- 7Serve warm or cold with whipped cream.
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Nutritional Facts for Danish Christmas Rice Pudding
Serving Size: 1 (232 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 280.0
- Calories from Fat 86
- Total Fat 9.5 g
- Saturated Fat 5.0 g
- Cholesterol 86.4 mg
- Sodium 312.8 mg
- Total Carbohydrate 36.9 g
- Dietary Fiber 0.1 g
- Sugars 29.8 g
- Protein 10.4 g