Judy Youngdoff from Kansas City told me about their combined Thanksgiving and Christmas holiday. The family traditionally gathers to celebrate both holidays together at the home of their daughter, Julie, in Minnesota. As part of the meal, they follow an old family custom. I’ll let Judy tell you about it.

 “I call this recipe the Youngdoff Swedish Rice Pudding. At Christmas, the person who finds the almond in their pudding gets a small gift.

 Serves six. Julie always doubles it and has two double boilers going for the 11 of us.”

Youngdoff Swedish Rice Pudding

3/4 c rice (uncooked)
4 c milk
1/3 c sugar
one whole almond
1 c heavy cream

1. Bring the first four ingredients to boil in double boiler.
2. Lower heat and cook 1 1/2  - two hours, stirring every 20-30 minutes.
3.  The last half hour add the 1 cup cream.