Danish Christmas Rice Porridge |
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Prep Time: 8 Minutes Cook Time: 60 Minutes |
Ready In: 68 Minutes Servings: 4 |
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This is a real Danish tradition for Christmas Eve and is served as a first course. When the porridge is almost cooked you make a ceremony, with everyone watching, of dropping one blanched almond in the pot. Whom ever finds the almond in their bowl wins a small present (Chocolate Santa, marzipan figure whatever) The kids love looking for the almond and of course have to eat their porridge in order to find it - no cheating by stirring the poridge in the bowl Ingredients:
2 pints milk |
4 1/2 ounces short-grain rice |
1/2 teaspoon salt |
sugar |
cinnamon |
Directions:
1. Bring the milk to a boil in a heavy saucepan.
2. Add rice to the boiling milk, stirring.
3. Lower the heat, cover with a lid and gently cook the rice for about an hour.
4. Be very careful not to scorch the milk.
5. Add salt.
6. Serve the hot porridge with a pat of butter and sprinkle with cinnamon& sugar.
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