Scandinavian Rice Pudding With Toasted Almonds

Oxmoor House
An easy way to toast almonds is to place them in a nonstick skillet over medium heat for 2 to 3 minutes or until lightly browned, stirring the nuts constantly.
5 servings (serving size: 1/2 cup)


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2 cups cooked brown rice
2 cups 1% low-fat milk
1 large egg, lightly beaten
2 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/8 teaspoon ground cardamom
1/3 cup golden raisins
4 teaspoons sliced almonds, toasted


Combine rice and milk in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally, until slightly thick.

Combine egg and next 5 ingredients. Stir about 1 cup hot rice mixture into egg mixture.

Add to remaining hot mixture in pan, and cook 5 minutes, stirring constantly, until mixture thickens. Stir in raisins. Sprinkle with almonds just before serving. Serve warm.

Created date

March 2010

Nutritional Information

Calories 208
Fat 3.7 g
Satfat 1.2 g
Protein 7.2 g
Carbohydrate 36 g
Cholesterol 46 mg
Iron 0.8 mg
Sodium 184 mg
Caloriesfromfat 16 %
Fiber 2 g
Calcium 142 mg