My heritage is Swedish and this recipe is known among Swedes as "grut". My Grandma Anna would make it every Christmas Eve, and we would eat it with cream poured over. Grandma always put a cinnamon stick and one almond in the rice before serving. Whoever found the almond was supposed to get married next, according to tradition.
- 1-3/4 cups uncooked long grain rice
- 2 cups water
- 4 cups milk
- 1-1/2 cups sugar
- 1 teaspoon salt
- 1/4 cup butter, cubed
- Sliced almonds and ground cinnamon, optional
- In a saucepan, combine the rice and water. Simmer for 10 minutes; add milk and bring to a boil. Reduce heat and simmer, uncovered, for 60-70 minutes or until rice is tender. Add sugar, salt and butter; mix well. Spoon into small bowls or dessert dishes. Garnish with almonds and sprinkle with cinnamon if desired. Yield: 6-8 servings.
Originally published as Christmas Rice Pudding in Country December/January 1995, p51
Reviews for Christmas Rice Pudding
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review