Danish Christmas Rice Porridge Recipes
DANISH CHRISTMAS RICE PORRIDGE
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
Provided by Bergy
Categories Breakfast
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the milk to a boil in a heavy saucepan.
- Add rice to the boiling milk, stirring.
- Lower the heat, cover with a lid and gently cook the rice for about an hour.
- Be very careful not to scorch the milk.
- Add salt.
- Serve the hot porridge with a pat of butter and sprinkle with cinnamon& sugar.
DANISH RICE PUDDING (RISENGROD)
WE use this old-fashioned traditional Danish dish as our first course on Christmas Eve, but many other times as well. It has a smooth, delicate flavor and is true comfort food.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, bring the milk, rice and salt to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Spoon pudding into individual dishes. Combine sugar and cinnamon; sprinkle over the tops. Dot with butter. Serve immediately.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 289mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 0 fiber), Protein 7g protein.
RICE PORRIDGE (RISENGRøD IN DANISH, RISGRYNSGRöT IN
Called Risengrød in Denmark and Risgrynsgröt in Sweden, rice porridge is served on Christmas Eve both to family members and, traditionally, as an offering to the Nisse or Tomte, a beneficent but touchy household spirit. A single blanched almond is added to the pot before serving; whoever finds it is likely to be married in the next twelve months. Leftovers are reserved and used to make an elegant rice pudding to serve with Christmas dinner the next day. Posted for ZWT 6 -- Scandanavia.
Provided by kitty.rock
Categories Breakfast
Time 1h
Yield 5-6 servings porridge, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse rice well and drain. In a heavy-bottomed saucepan, bring 1 1/2 cups water, butter, and salt to a rapid boil over high heat. Pour in rice, stirring constantly to prevent sticking.
- Reduce heat to low, stirring rice until boiling is reduced to a simmer. Cover pot and simmer for 10 to 15 minutes, until rice has absorbed most of the water.
- Add milk to rice, stirring to incorporate. Bring mixture to a boil, stirring constantly, then immediately reduce heat to low.
- Once boiling has reduced to a simmer, cover pot and allow to cook, without stirring, for 45 minutes.
- Serve with cinnamon-sugar and butter to taste
- (Christmas Eve Reminder: Don't forget to stir a single blanched almond into the rice porridge before serving, particularly if there are family members you'd like to see married off. If there are Nisse about and livestock at stake, it's also a good idea to top the porridge with a big slice of butter ... or face the consequences!).
Nutrition Facts : Calories 297.8, Fat 10.5, SaturatedFat 6.5, Cholesterol 36.9, Sodium 360.5, Carbohydrate 40.4, Fiber 1, Protein 9.8
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