CHRISTMAS RICE PUDDING
My heritage is Swedish and this recipe is known among Swedes as "grut". My Grandma Anna would make it every Christmas Eve, and we would eat it with cream poured over. Grandma always put a cinnamon stick and one almond in the rice before serving. Whoever found the almond was supposed to get married next, according to tradition.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the rice and water. Simmer for 10 minutes; add milk and bring to a boil. Reduce heat and simmer, uncovered, for 60-70 minutes or until rice is tender. Add sugar, salt and butter; mix well. Spoon into small bowls or dessert dishes. Garnish with almonds and sprinkle with cinnamon if desired.
Nutrition Facts : Calories 418 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 415mg sodium, Carbohydrate 76g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
SWEDISH CHRISTMAS RICE PUDDING
Rice pudding is an old-fashioned dessert that is comforting and delicious. The creamy treat has a mild vanilla flavor.-Karla Larson, East Moline, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened. , Whisk together the eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla. Pour into a serving bowl. , Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon.
Nutrition Facts : Calories 199 calories, Fat 7g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 94mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 6g protein.
CHRISTMAS RICE PUDDING
Categories Milk/Cream Dairy Rice Dessert Christmas Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring rice, water, cinnamon stick, and salt to a simmer in a 4- to 5-quart heavy pot, then reduce heat to low and gently simmer, covered, until water is absorbed, 8 to 10 minutes.
- Add 2 cups milk with sugar and cream and simmer, uncovered, stirring occasionally, until rice has absorbed most of milk but is still creamy, about 10 minutes. Add 1 cup milk and simmer, stirring occasionally, 10 minutes. Stir in remaining cup milk and simmer, stirring constantly, until rice is tender, 10 to 15 minutes.
- Remove from heat and cover, then let stand 15 minutes. Serve warm.
HOLIDAY RICE PUDDING
This is not your standard rice pudding - studded with fruits and subtly spiced, it is a great alternative to pies or cakes.
Provided by Uncle Ben's
Categories UNCLE BEN'S®
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water to a boil in a saucepan over high heat. Steep the tea bags until tea is strong, about 5 minutes. Discard tea bags.
- Melt the butter in a saucepan over medium heat. Stir in the rice; cook and stir until grains are coated and begin to turn golden, about 2 minutes. Stir in the tea water. Raise heat to medium-high and bring to a boil; reduce heat, cover, and cook on low until most of liquid is absorbed, 15 to 20 minutes.
- Remove pot from heat. Stir in milk, sugar, rum, raisins, cranberries, and pineapple. Cover; return to stove and cook over low heat until mixture is thickened and silky, 35 to 45 minutes.
- Spoon into serving dishes and dust with cinnamon or cardamom.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 70.6 g, Cholesterol 14.8 mg, Fat 4.5 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.8 g, Sodium 273.6 mg, Sugar 40.5 g
CHRISTMAS PUDDING RICE KRISPIE CAKES
Fun to make with kids or as a cute Christmas canape, top chocolate, peanut and raisin puffed rice cakes with white chocolate and festive holly icing.
Provided by Valerie Barrett
Categories Treat
Time 35m
Yield Makes 10 - 12
Number Of Ingredients 8
Steps:
- Put the rice pops and raisins into a bowl. Put the butter, milk chocolate, peanut butter and marshmallows into a small saucepan. Place on a medium to low heat and stir until the chocolate and butter have melted but the marshmallows are just beginning to melt.
- Pour onto the rice pops and stir until well coated. Line an egg cup with cling film. Press about a tablespoon of the mixture into the egg cup. Press firmly and then remove, peel off the cling film and place the pudding into a cake case, flat-side down. Repeat with the remaining mixture. Chill until firm.
- Melt the white chocolate in the microwave or in bowl over a saucepan of barely simmering water. Spoon a little chocolate over the top of each pudding. Top with icing holly leaves.
Nutrition Facts : Calories 156 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
DANISH RICE PUDDING WITH ALMONDS
This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
Provided by Linda Pedersen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
- In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
- Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g
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
DANISH CHRISTMAS RICE PUDDING WITH ALMONDS AND WARM CHERRY SAUCE
Danish Christmas rice pudding with warm cherry sauce or Risalamande is traditionally served on Christmas Eve. Whoever finds the hidden almond receives a small gift. I like this recipe because it is cooked entirely on the stove top and cooks in one hour, rather than in the oven for two hours or more. Can be made in advance and refrigerated until serving time. The Danes often buy a store bought cherry sauce, but I've included a recipe for home-made. :) Adapted from an online source.
Provided by BecR2400
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Split half of the vanilla pod length ways, scrape out the seeds.
- Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
- Reduce the heat. Add the rice gradually, stirring constantly.
- Increase the heat and bring to a boil again.
- When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom.
- Leave to cool completely.
- Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
- Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
- Combine the potato starch with 2 tablespoons cold water.
- Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
- Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
- * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.
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