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.

Susan Fox
Susan Fox
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