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    You are in: Home / Recipes / Danish Christmas Rice Porridge Recipe
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    Danish Christmas Rice Porridge

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 8 mins

    8 mins

    1 hr

    Bergy's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the milk to a boil in a heavy saucepan.
    2. 2
      Add rice to the boiling milk, stirring.
    3. 3
      Lower the heat, cover with a lid and gently cook the rice for about an hour.
    4. 4
      Be very careful not to scorch the milk.
    5. 5
      Add salt.
    6. 6
      Serve the hot porridge with a pat of butter and sprinkle with cinnamon& sugar.

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    Ratings & Reviews:

    • on December 29, 2001

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2009

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Danish Christmas Rice Porridge

    Serving Size: 1 (277 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.2
     
    Calories from Fat 81
    30%
    Total Fat 9.1 g
    13%
    Saturated Fat 5.6 g
    27%
    Cholesterol 34.1 mg
    11%
    Sodium 410.5 mg
    17%
    Total Carbohydrate 36.7 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.0 g
    0%
    Protein 10.0 g
    20%

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