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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325°F. | 2. Put milk, eggs, rice, sugar and salt into baking dish (nice glass cooking bowl or dish) and place in a hot water bath. | 3. At the top of custard, add a few dashes of cinnamon, nutmeg, and vanilla extract. Add vanilla bean (if using) and cinnamon stick. | 4. 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). | 5. Remove lid for the last 10 minutes of cooking to give a light golden color. | 6. 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. | 7. Serve warm or cold with whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	6	cups		893.04	69.9792	46.11600000000001	47.8728
white rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
cinnamon				-	-	-	-
nutmeg				-	-	-	-
almond	1			1927.12	0.0	0.0	218.0
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
cinnamon	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.