Name: Risgrynspudding (Swedish Baked Rice Pudding)
Ingredients: 2 cups + 2 Tbsp (545g) risgrynsgröt, cooled; 6 ½ Tbsp (92g) heavy cream; 2 Tbsp (25g) granulated sugar; 1 Tbsp vanilla paste; 1 tsp Burlap & Barrel Cloud Forest Cardamom, optional (but highly recommended!) [1]; pinch of salt; 4 large eggs, lightly beaten; ¾ cup + 2 Tbsp (142g) unsalted almonds; 2/3 cup (132g) granulated sugar; 3 ½ Tbsp (50g) water; sugared almonds; whipped cream; Hafi Lingonberry Preserves [2]

Instructions

If you just made your risgrynsgröt, allow to cool to room temp before preparing the risgrynspudding. To cool more quickly, spread rice porridge out on a rimmed baking sheet.
Heat oven to 375°F. Grease a deep 10" pie dish; set aside. ^[3]
Measure (or weigh) out 2 cups + 2 Tbsp (545g) risgrynsgröt into a large bowl. Using a silicone spatula, mix in heavy cream, sugar, vanilla paste, cardamom, and salt.
In a large liquid measuring cup, whisk together eggs. Pour one-third into rice mixture, stirring until combined. Repeat twice more until all eggs have been incorporated.
Pour mixture into prepared pie dish.
Bake for 30–40 minutes until top is golden and a knife inserted in the centre comes out clean.
While rice pudding is baking, make sugared almonds. Line a plate or small baking sheet with parchment paper; set aside.
Toast almonds in a dry pan. Remove from heat.
In a small pot, bring sugar and water to a boil. Add toasted almonds, stirring constantly.
Once the sugar mixture has thickened and all almonds are coated, pour almonds out onto prepared parchment paper. Let sugared almonds cool completely, then rough chop.
Serve baked rice pudding warm with sugared almonds, whipped cream, and lingonberry preserves.

Notes

You may wish to grind this high-quality cardamom into a finer powder for baking purposes.
Alternatively, you could serve with cranberry jam or raspberry preserves.
We used our Emile Henry deep ruffled pie dish.

Adapted from: Arla

Risgrynspudding (Swedish Baked Rice Pudding)