Danish Christmas Rice Pudding
- 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
- Preheat oven to 325u0b0F.
- 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.
milk, white rice, sugar, salt, eggs, cinnamon, nutmeg, almonds, vanilla, cinnamon sticks
Taken from www.food.com/recipe/danish-christmas-rice-pudding-94163 (may not work)