Recipe: Ris a L'Amande (Christmas Rice Pudding-Denmark) (3)

RIS A L'AMANDE

2 c. milk
1/4 c. almonds, slivered
1/4 c. sherry
1 tsp. vanilla
2 c. whipped cream
1 pkg. frozen raspberries
1/4 c. rice
1 envelope gelatin, softened
5 Tbsp. sugar

Bring milk to a boil. Add the rice and cook until done, stirring to prevent scorching. The rice is done when all of the milk is absorbed. Add the almonds, gelatin, sherry, vanilla and sugar. Cool slightly. Fold in the whipped cream. Pour into a glass or silver serving bowl and chill until firm. Serve raspberries as a sauce over the dessert. Yield: 8 servings.
Note: In Denmark, this pudding is served at Christmas. One whole almond is added to the pudding. The person who finds the whole almond gets a special prize.

Christmas Rice Pudding

6 c. milk
1 c. rice
3 Tbsp. sugar
1/2 tsp. salt
1 whole almond
cinnamon or nutmeg if preferred sugar
cream or Cool Whip

Put milk, sugar, rice and salt into top of double
boiler. Cover and cook 2 1/2 to 3 hours over water until rice is soft and thick. Remove lid for last 10 minutes of cooking. Put almond in pudding just before serving. Sprinkle pudding with cinnamon or nutmeg and sugar; accompany with pitcher of cream.
Old Danish legend, whoever finds the almond at Christmas will have a series of lucky adventures. Serves 6 to 8.

Rice Pudding

2 eggs, well beaten
1/4 c. sugar
1/4 tsp. salt
2 c. scalded milk
1/2 to 3/4 c. rice, cooked
1 c. seedless raisins
1 tsp. vanilla extract
dash of cinnamon
dash of nutmeg
1 whole almond

Combine eggs, sugar and salt; stir in milk gradually. Add rice, raisins, vanilla, cinnamon and nutmeg; stir in almond. Pour into 1-quart casserole. Bake in preheated 325 degrees oven for about 1 hour and 30 minutes or until done.
This is a Christmas Swedish recipe. The almond is a good luck omen for the person who gets it.

Rice Pudding

2 c. water
1 c. rice
1/4 c. raisins
1/4 c. slivered almonds (optional)
1 c. water
3/4 c. dry milk
1/2 c. sugar
3 well beaten eggs
3/4 tsp. almond extract

At Christmas, use only 1 whole almond, who gets it is supposed to be the next one to marry.
Boil 2 cups water with rice according to directions. Add raisins and slivered almonds. Cook slow, about 225 degrees for about 20 minutes, stirring constantly. Meanwhile combine 1 cup water, dry milk and sugar. Stir into rice; keep stirring until thick. Add eggs and almond extract. Simmer very slow about 10 minutes on low, stirring constantly. Remove from heat. Serve cold or serve hot with fruit sauce.