Sunday, March 23, 2008

Danish Christmas Rice Pudding

This comes from Anni Saxton, a friend in the ward from Denmark. This is a traditional Danish pudding served on Christmas Eve. It will be served with one whole almond, and the person who gets the almond will get a special gift.

1 cup long grain white rice
1 quart milk
1 cup sugar
1 tablespoon vanilla
½ pint whipping cream

Mix the milk, rice and sugar together in a heavy pan and keep the heat on low during the entire cooking process. It will take most of the day to cook, but don’t worry, as it cooks very slowly. Just choose a day when you can be in or near the kitchen to stir it occasionally. After about an hour of cooking stir in the vanilla. This will be a very creamy pudding and you may need to add some more milk as it cooks. It will be done when the rice is soft and plump and the mixture is creamy. Cool and put in refrigerator to cool completely. After the pudding is cold, whip the cream adding sugar and vanilla to taste and then fold the whipped cream into the cold rice pudding. I like to top this with a raspberry sauce, but it is delicious any way you choose to serve it. This makes enough for 10 servings.

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