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Baked Rice Pudding (Unni Riisipuuro)

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“Based on a recipe from Beatrice Ojakangas' cookbook, The Finnish Cookbook. If I said that I love this recipe, it may be my taste buds, heavily influenced by the Finnish-American culture in which I grew up! To me and my visiting brother, this is divine! As an added bonus, my brother researched foods that help one with quality sleep, and this is among them! :) Will my DH eat this -- not on his life! He did taste it though, so he knows what he's missing! NOTE: In its introduction, Beatrice explains, "At Christmastime, a blanched almond is often pressed into this pudding before it is served, and it is said that the person who gets it will have good luck during the following year."”
1hr 40mins

Ingredients Nutrition

  • 236.59 ml uncooked rice
  • 709.77 ml milk
  • 59.14 ml butter, melted
  • 118.29 ml sugar
  • 3 eggs, beaten
  • 2.46 ml salt
  • 118.29 ml almonds, sliced and unblanched
  • 4.92 ml cinnamon
  • 1 whole almond, blanched (optional)
  • light cream


  1. Cook rice according to package directions. Drain and rinse under cold water.
  2. Combine milk, melted butter, sugar, eggs, and salt.
  3. Stir in the rice and pour into a well-buttered 2-quart casserole.
  4. Combine the sliced almonds and cinnamon and sprinkle over the pudding.
  5. Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
  6. Press the whole almond into the pudding and cover the mark left.
  7. Serve either hot or chilled with the light cream to pour over it.

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