Christmas porridge
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice |
| 2 | quarts | Boiling water |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| 5 | cups | Milk |
| 1 | Blanched whole almond | |
| Cinnamon or grated almonds | ||
| Sugar | ||
| Cold milk | ||
Directions
Add washed and drained rice to boiling water. Again bring to a boil and cook, uncovered, 1 minute. Drain rice thoroughly; add butter. Add rice, salt and sugar to milk in top of double boiler. Cover and cook over gently boiling water until rice is tender and milk is absorbed, about 2 hours.
Pour into serving dish and stir in almond. Sprinkle top generously with cinnamon and sugar or grated almonds and sugar. Serve with cold milk.
Yield: 8 servings.
(Julgrot) Christmas rice porridge is a part of the traditional Christmas Eve supper. According to an old Swedish tradition and practiced in many homes in American each person must compose and recite a rhyme before touching the porridge and the one who gets the almond hidden in the porridge will marry during the coming year.
Posted to recipelu-digest Volume 01 Number 333 by "Diane Geary" <diane@...> on Dec 1, 1997