1 c. uncooked rice
3 c. milk
1/4 c. melted butter
1/2 c. sugar, or more
3 eggs, beaten
1/2 tsp. salt
1/2 c. sliced unblanched almonds
1 tsp. cinnamon
1 whole blanched almond
Light cream

Cook the rice according to the directions on the package. Drain and rinse with cold water. Combine the milk, melted butter, sugar, eggs, and salt. Stir in the rice and pour into a well buttered 2 quart casserole. Combine the sliced almonds and cinnamon; sprinkle over the pudding. Bake at 350 degrees for about 1 hour or until the pudding has thickened sufficiently. Press the whole almond into the pudding and cover the mark it left. Serve hot or chilled with the light cream poured over it. Serves 6-8.

At Christmas time, 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 the following year.