Christmas favorite. I made this for the SCA Twelfth Night celebration, where the theme was Scandinavian, for the brunch bar. A total stranger came up to me, told me this was exactly like her grandmother’s, gave me a carved bone ring off her fair white hand, and disappeared into the crowd. I treasure that ring more than diamonds, and the mystery even more.
1 cup uncooked short grain rice
1/2 cup sugar
1/2 tsp. salt
5 cups milk
1 whole almond
1 tsp. almond extract (or vanilla)
ground cinnamon for garnish
Combine raw rice, sugar, salt, and milk in top of double boiler.
Cover and cook over simmering water 2 hours or until thickened, stirring
often. Stir in whole almond and almond (or vanilla) extract. Sprinkle each
serving with cinnamon.
Makes 6 servings. Serve warm or chilled, with preserved lingonberries on the side.