Ingredientes para Danish Christmas Rice Pudding
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Como fazer Danish Christmas Rice Pudding
- Preheat oven to 325°F (160°C).
- In a large baking dish, whisk together 4 cups whole milk, 4 large eggs, 1 cup Arborio rice, ¾ cup granulated sugar, and ½ teaspoon salt.
- Gently stir in 1 teaspoon vanilla extract, a pinch of ground cinnamon, and a pinch of ground nutmeg.
- Add 1 vanilla bean (split and scraped) and 1 cinnamon stick to the baking dish.
- Place the baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (creating a bain-marie).
- Cover the baking dish with foil or a lid.
- Bake for 2 ½ - 3 hours, stirring gently every 30 minutes. After 1 hour of baking, remove the vanilla bean and cinnamon stick.
- Remove the foil/lid during the last 10 minutes of baking to allow the pudding to lightly brown.
- The pudding is done when the rice is tender and the custard is set.
- Before serving, gently stir in 1/2 cup slivered almonds (reserve one whole almond for tradition).
- Serve warm or cold, topped with whipped cream. According to Danish legend, whoever finds the whole almond hidden in their serving will experience good fortune in the coming year!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
119g
Fat
25g
Carbs
12g
