Prep 8 mins
Cook 1 hr
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
- Bring the milk to a boil in a heavy saucepan.
- Add rice to the boiling milk, stirring.
- Lower the heat, cover with a lid and gently cook the rice for about an hour.
- Be very careful not to scorch the milk.
- Add salt.
- Serve the hot porridge with a pat of butter and sprinkle with cinnamon& sugar.
I have been looking for this recipe for years. We lost all our Scandinavian recipes when my grandparents passed. We used to have this all the time when I was a child. At least once a week. Usually served with sausages. Thanks so much!
You need to add whipping cream and vanilla and dont forget to hide the whole almond in the rice pudding and get the surprise at the end. This had no taste whatsoever. My family is also danish and we make this every christmas eve. And then I eat it for breakfast for the next week.
This is the traditional recipe. And as for Veganized's comment: Danish families split down the middle. Some have rice porridge as a starter before the main Christmas meal and others have the posher version with whipped cream, almonds and cherry sauce called Risalamande as a dessert. Its really mostly taste these days. But it used to be a matter of budget, less affluent families started with the rice porridge to fill everyone up before the expensive meat dishes whereas the well to do had the more expensive and refined risalamande after the main meal. In both cases a whole almond is placed somewhere in the bowl and whoever gets it in their portion wins a price.