Something that has a long tradition during Christmas in Scandinavia is to eat rice pudding (also named Santa Claus’ porridge). The tradition is from 19th century when egg, milk and butter were luxury ingredients. Nowadays, it’s a small meal we in Sweden eat some days before or after Christmas and in Denmark often eaten as a dessert with cream and jam. To follow the long tradition, one almond can be place in to the rice pudding. The one who gets the almond will get luck the coming year.
- 1 cup rice (short grain rice – I used sushi rice)
- 2 cups water
- 2 tbs butter
- 1 tsp salt
- 3 cups milk
- 1 cinnamon stick
- 1 tbs sugar
Mix rice, water, butter and salt in a big pot. Let it boil on lower heat for 10 minutes until almost all water is gone. Add the milk and cinnamon stick. Let the rice pudding boil for another 30-40 minutes. Add more milk if the pudding is getting too thick. Add sugar for some sweetness.
Serve you Santa Claus porridge with milk, cinnamon and blueberries.
My plate is from Danish “Royal Copenhagen”.