I love rice pudding with real whipped cream and a maraschino cherry. Traditionally it would also be topped with almonds.
Rice Pudding - it's not just for grandma anymore!
According to Wikipedia, rice pudding is a tradition in Sweden, Norway, and Denmark. Specifically in Denmark, the pudding is used two times during Christmas. On December 23rd, rice pudding is served warm for dinner.
Leftovers are mixed with whipped cream, vanilla, almonds, and drizzled with cherry sauce and served cold for dessert after Christmas dinner. The name of this dessert is Risalamande.
An almond is hidden in the pudding and the person who finds it gets a small prize. Apparently, this person is supposed to hide that they have found it as long as possible, causing everyone else to eat all of their pudding in
search of the almond!
I have "kitsched-up" this recipe by using brown rice instead of white, and suggesting that you use a combination of liquids such as cream, milk,
sweetened evaporated milk, or even egg nog. Adding a little light molasses also adds to the darker color and creamy goodness. I like the thickness of brown rice and using other liquids makes the pudding caramel-y and
This recipe has been adapted from my mother's Betty Crocker's Cookbook:
Brown Rice Pudding
*The secret to making this pudding delicious is to boil the rice in milk. It really softens it up nicely.
Preheat oven to 350 F. Butter a 1.5 quart casserole dish. Prepare a pan for a water bath for the casserole.
2 cups brown rice, cooked per package directions in milk. (3 1/2 cups milk)
1/2 cup sugar
1 T light molasses
Dash of salt
2 1/2 cups of milk (can be a combo of cream, egg nog, milk or sweetened condensed milk)
1 T lemon juice plus one lemon rind, grated
t vanilla or almond flavoring
1 t nutmeg plus more to sprinkle on top
1/2 cup raisins ( or
craisins or dried cherries )
1/2 cup chopped almonds for serving plus one whole almond hidden in the cooked pudding.
Whipped cream, maraschino cherries or cherry sauce for serving
Mix 1/2 cup sugar, salt, nutmeg and beat in eggs and milk with
mixer. Stir in rice, lemon juice, lemon rind, molasses, flavoring and raisins. Pour into buttered casserole. Put one whole almond in the pudding and sprinkle the top with nutmeg.
Place casserole in water bath on oven rack (pour hot water into the pan about an inch deep).
Bake about 1 1/2 hours until pudding is creamy, light brown
around the edges, and a knife comes out clean when stuck in the middle of the pudding.
Remove the casserole from the oven but leave the hot water bath to cool before removing
it from the oven. Cool before serving.
Top with whipped cream, maraschino cherries or cherry sauce and chopped almonds.