In Norway, rice pudding is a traditional meal on Christmas Eve. This is an energy efficient way to make the meal, and desert from the leftovers.
Recipe for warm Christmas porridge:
- 2 dl short grain rice (pudding or porridge rice if available)
- 1 liter milk of your choice
- a pinch of salt
Add everything in a pot, and stir constantly while heating until it boils. Put on a lid, and put the pot in the bed, wrapped in plenty of blankets to keep the heat in. Leave it there for 3-4 hours (or more) while you get the house ready for the holidays. Bring the pot back to the stove and stir while you reheat it until it boils again.
Serve warm with sugar and cinnamon.
- 3 dl heavy cream
- 4 large spoons sugar
- vanilla to taste
- 500 g cold rice pudding
Whip cream until soft peaks start to form. Add sugar, vanilla, and rice pudding. Whip everything together.
Serve cold with warm berry sauce, preferrably cherry sauce.
NB! One bowl of the rice pudding with plenty of butter, or of the risalamande, should be reserved for the nisse (Santa). They take care of the farm, and will be quite cross if you don’t feed them for the Yule holidays.