Rice pudding in Sweden is often eaten on Christmas night, almost as a dessert or evening snack. It's tradition that you put a single blanched almond in at the end, and whoever winds up with it, wins a pink marzipan pig. Kids will also often put out a little bowl for "santa's helpers," just the way Americans put out cookies.
Here you'll find a classic recipe that's easy to follow and very similar to any rice pudding you'd get in Sweden. It's important that you don't skimp on the butter, sugar, and cinnamon when serving. I also love to drizzle a little milk over as well.
Tips & Tricks:
• Make it the day before and store it in the fridge overnight. To reheat, return it to the stove with a little extra milk to loosen it up.
• If you have leftovers, you could make "Ris à la Malta"–another Swedish dish that combines COLD rice pudding with whipped cream, sugar, and vanilla, and gets topped with sliced orange and almonds.
—Nea Arentzen
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