Swedish Christmas rice porridge
Creamy Christmas porridge, slowly simmered in milk with a cinnamon stick. Eat it warm with cinnamon, sugar and cold milk, and hide an almond in the pot – tradition says whoever finds it will marry within the year. Leftovers become ris à la Malta, a cold rice and cream dessert.
- 1 hTime
- 10 minHands-on
- 4Portions
- ≈ 9 krper portion
- 450kcal per portion
Ingredients for 4 portions
- ≈ 3 dlWater
- 1 tbspButter
- 3 mlSalt
- 3 dlPudding rice
- 1 lMilk, whole milk if possible
- 3 gCinnamon, 1 cinnamon stick
- 1Almonds, blanched (optional)
On the side
- 2 tspCinnamon, ground, to serve
- 2 tbspSugar, to serve
- 4 dlMilk, cold, to serve
Method
- Bring the water to the boil with the butter and salt in a heavy-based saucepan. Stir in the rice.
- Simmer the rice with the lid on over a low heat for about 10 minutes, until almost all the water has been absorbed.
- Pour in the milk, add the cinnamon stick and bring to the boil, stirring.
- Simmer the porridge with the lid on over a very low heat for about 40 minutes, until thick and creamy. Stir now and then so it doesn't catch on the bottom.
- Remove the cinnamon stick and hide the almond in the porridge.
- Serve the porridge warm with cinnamon, sugar and cold milk.
The cost is estimated from Swedish grocery prices.
