Post by Debbie on Jun 23, 2012 22:07:21 GMT -5
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 almond
1 tablespoon real vanilla extract or 1 split vanilla bean
2 cinnamon sticks
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.
1 cup cooked white rice, medium grain
1/2 cup sugar
1/2 teaspoon salt
2 whole eggs, lightly beaten
cinnamon
nutmeg
1 whole almond
1 tablespoon real vanilla extract or 1 split vanilla bean
2 cinnamon sticks
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.