In Norway, there will be no Christmas without this traditional rice porridge. Rice porridge can be made in different ways, but I swear by this recipe. Play on some Christmas music and enjoy a good drink when you make this, because it takes a while and you'll be stuck at the pot for about an hour. And if you add an almond to the pot without the shell, it will be extra fun for the guests - with a marzipan pig for whoever finds the almond.
Ingredients
- 2 dl water
- 1 dl short grain rice
- 1 pinch salt
- 5 dl whole milk
- 1 tsp sugar
- ½ tsp cinnamon
- 1 tsp dairy butter
Method
- Find a saucepan with a thick bottom. For this recipe, I prefer using an iron pot. Boil water and add rice and salt. Let it simmer until the water has almost boiled off. This takes about 10 minutes.
- Here comes a trick! Put the rice in a bowl and rinse the pot well with cold water. Then there will be less chance of the milk scalding at the bottom of the pot. Add milk and rice and let it simmer on a low heat while stirring often for about 45 minutes.
- Serve rice porridge with cinnamon, sugar and a dollop of dairy butter in each bowl. Red juice is also incredibly good.
