Receta Rice Pudding with Warm Cranberry Sauce
Have left-over rice? Why not make Rice Pudding! Rice pudding is a favorite dessert throughout Scandinavia. Rice pudding is usually served on Christmas Eve and or Christmas Day. A whole almond is buried in the pudding and whoever finds it will be blessed with good luck:) I like to serve this wonderful Rice Pudding with Warm Cranberry Sauce~
- 1 1/2 cups water
- 1/2 t salt
- 3/4 cup short or medium grain rice
- 2 beaten eggs
- 2 cups whipping cream, half-and-half or light cream
- 1 1/2 cups milk
- 2/3 cup sugar
- 1 T butter, melted
- 1/2 t ground cardamom or cinnamon
- 1 whole almond, shelled
- Cranberry Sauce~
- 1 cup canned cranberry jellied sauce*
In a medium microwave safe bowl, stir jellied cranberry sauce. Microwave on high for 60 seconds, stir until smooth. Microwave an additional 60 seconds, if necessary, stirring until smooth.
Whipped Cream or Frozen Whipped Topping, thawed.
In a medium saucepan, bring water and salt to boiling; add rice. Return to boiling; reduce heat. Cover and simmer for 12 to 15 minutes or until the rice has absorbed the water. Butter a 2 quart casserole. Stir together the eggs, cream, milk, sugar, melted butter, cardamom, and cooked rice. Spoon into the prepared casserole. Hide the almond in the pudding. Set the casserole into a large baking pan. Pour boiling water into the larger pan so that the water reaches about halfway up sides of casserole.
Bake, uncovered, in a 325 oven for 1 hour. Stir mixture. Bake 15 minutes more. Remove casserole from pan of water. Stir mixture once more. Set aside to cool slightly. Serve the warm rice pudding with warm cranberry sauce poured over each serving. Serve with whipped topping and a sprinkle of cinnamon. 8-10 servings.
*Oregon Trail Cranberry Sauce Ocean Spray
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