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Nutrition Facts
Serving Size 1 (309g) Recipe makes 6 servings
Calories 280
Calories from Fat 86		(30%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 312mg		13%
Potassium 382mg		10%
Total Carbohydrate 37.0g		12%
	Dietary Fiber 0.1g	0%
	Sugars 29.9g
Protein 10.5g		20%
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Danish Christmas Rice Pudding

Recipe #94163 | 3¼ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Smilyn
Jun 24, 2004

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.

SERVES 6 -8 (change servings and units)

Ingredients

6 cups whole milk
1 cup cooked white rice, medium grain
1/2 cup sugar
1/2 teaspoon salt
2 whole eggs, lightly beaten
cinnamon
nutmeg
1 whole almonds
1 tablespoon real vanilla extract or 1 split vanilla bean
2 cinnamon sticks

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.

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Featured Reviews for This Recipe

From: kimmy #2

On Dec 1, 2005

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.

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From: Mysterygirl

On Jul 26, 2005

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.

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From: Chef #176238

On Dec 25, 2004

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

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From: Carol Feltman

On Aug 15, 2004

This is very good! I like it with raspberry sauce too. Brings back great memories of my great grandparents.

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