Our Christmas Tradition: The Hidden Almond

<img src=https://s3.us-east-2.amazonaws.com/dcr-apis/wp_contents/uploads/DCR-ADMIN/rice%20pudding.jpg alt=undefined style=height: auto;width: auto/> In the December issue of this newsletter, I’m <a href=https://www.diamondcertified.org/december-2020-consumer-newsletter-a-swedish-bread-for-the-holidays/ target=_self>continuing my tradition of sharing a holiday recipe</a>. When I was a child, we always celebrated with Scandinavian foods like Swedish meatballs, baked beans, red cabbage, dill noodles, glögg and lingonberries. For dessert, we had a tree-shaped birthday cake for my father, who was born on Christmas Eve, along with rice pudding. The special thing about the rice pudding was that my mom would hide an almond and whoever got that serving won a prize (usually a coloring book). My mom always made sure the same person didn’t win the prize two years in a row. I didn’t know that hiding an almond in rice pudding is a Swedish, Norwegian, Danish and Finnish custom. Some say that finding the almond means you’ll be married before next Christmas. In Denmark, the rice pudding was traditionally left out to appease mischievous elves and then later it became a game. You have to keep eating the pudding until someone finds the almond. If you get the almond right away, you hide it in your cheek while everyone keeps eating and searching. The winner eventually comes forward to claim the prize and a year’s worth of good luck. By the way, my mom eventually started hiding the almond in an angel food cake because few in the family actually liked rice pudding. Maybe this year I’ll go back to the original tradition and try this Scandinavian recipe. It looks so yummy. Scandinavian Christmas Rice Pudding (or Risalamande) <ins>Ingredients</ins> 6 cups organic whole milk 1 cup medium grain rice (like Hinode Calrose) 3 tablespoons granulated sugar 2 teaspoons cardamom 1/2 teaspoon salt 1 whole almond Lingonberry jam or marmalade <ins>Instructions</ins> 1. Fill the bottom of a double boiler a little less than halfway with water. Bring to a rolling boil on the stovetop. 2. In the top of the double boiler, combine the milk, rice, sugar, cardamom and salt. Cover and place over boiling water. Cook for 2.5 hours until most of the milk has been absorbed by the rice and a thick porridge has formed. Stir the mixture to incorporate any remaining milk throughout. If it’s too thin, cover and continue cooking for another 30 minutes. (You may need to add more boiling water to the bottom of the double boiler as the pudding cooks.) 3. Just before serving, add the almond to the pudding and stir. Serve warm or cool with lingonberry jam or marmalade as garnish. Yield: 6-8 servings Credit: <a href=http://www.awakeatthewhisk.com/ target=_self>www.awakeatthewhisk.com</a> <a href=https://www.diamondcertified.org/ target=_self>Use Diamond Certified Resource to find top rated companies.</a> Related Articles <a href=https://www.diamondcertified.org/Guide/Winter/ target=_self>Your Seasonal Guide to Winter-Related Services</a> <a href=https://www.diamondcertified.org/find-expert-advice/ target=_self>Get Expert Advice From Owners of Top Rated Local Companies</a> <a href=https://www.diamondcertified.org/membership/ target=_self>Become a Diamond Certified Preferred Member (Always Free)</a>