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.
Provided by Smilyn
Categories Dessert
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 280.1, Fat 9.6, SaturatedFat 5, Cholesterol 86.4, Sodium 312.8, Carbohydrate 37, Fiber 0.1, Sugar 29.9, Protein 10.5
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