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Nutrition Facts
Serving Size 1 (163g) Recipe makes 8 servings
Calories 325
Calories from Fat 141		(43%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 286mg		11%
Potassium 252mg		7%
Total Carbohydrate 38.1g		12%
	Dietary Fiber 1.5g	6%
	Sugars 13.1g
Protein 8.9g		17%
detailed view... how is this calculated?

Baked Rice Pudding (Unni Riisipuuro)

Recipe #317048 | 1¾ hours | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: mersaydees
Aug 1, 2008

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."

SERVES 8 (change servings and units)

Ingredients

1 cup uncooked rice
3 cups milk
1/4 cup butter, melted
1/2 cup sugar
3 eggs, beaten
1/2 teaspoon salt
1/2 cup almonds, sliced and unblanched
1 teaspoon cinnamon
1 whole almond, blanched (optional)
light cream

Directions

1
Cook rice according to package directions. Drain and rinse under cold water.
2
Combine milk, melted butter, sugar, eggs, and salt.
3
Stir in the rice and pour into a well-buttered 2-quart casserole.
4
Combine the sliced almonds and cinnamon and sprinkle over the pudding.
5
Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
6
Press the whole almond into the pudding and cover the mark left.
7
Serve either hot or chilled with the light cream to pour over it.

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Featured Reviews for This Recipe

From: kittycatmom

On Mar 17, 2009

I really enjoyed this pudding!! Instead of sliced almonds I used almond extract - for DH's taste. I also used Splenda in place of sugar. Very good! Thank you for posting! Made for 1.2.3 Hits

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From: djmastermum

On Mar 6, 2009

This was eveything I was looking for in a baked rice pudding and I loved the almond and the cinamon in this!

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From: Annacia

On Dec 23, 2008

This is very good indeed. I made it this morning and had some for breakfast while still warm. To meet my needs I skipped the butter, used non fat milk, Splenda for the sugar and only egg whites. It was less rich but still delicious. My cinnamon and almond slices were mixed into the pudding to spread the flavors around. :D

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From: Elmotoo

On Dec 22, 2008

YAY! Dh has been on a quest to replicate his mother's baked custard rice pudding. This is it! I skipped the almonds & added almond extract so THE PICKY ONE would eat it. We finished it in 1 sitting (the 4 of us). YUMM!!! And easy enough to make anytime. Made for the 12 Days of Christmas Aussie Swap 12/08. HO HO HO!!!

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