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Danish Christmas Rice Pudding

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.

Ready In:
3hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Smilyn
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@Smilyn
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"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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  1. 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.
    Reply
  2. Mysterygirl
    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.
    Reply
  3. ccmtaylor18
    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
    Reply
  4. Carol Feltman
    This is very good! I like it with raspberry sauce too. Brings back great memories of my great grandparents.
    Reply
  5. Bergy
    Ah great memories - When served the person who finds the almond in their bowl gets a wee prize - Is this the same for you? Thanks for posting Smilyn I am enjoying your Danish recipes
    Reply
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