This was a really nice and comforting rice pudding. According to scandinavianfood.about.com, it's called Risengrød in Denmark and Risgrynsgröt in Sweden, and it's especially served on Christmas Eve - both to family members and, traditionally, as an offering to the Nisse or Tomte, a benevolent 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 a more elegant rice pudding (Risalamande in Danish) to serve with Christmas dinner the next day. Enjoy.
Recipe source: here.
Last year: Dates filled with mascarpone and almonds (raw).
Two years ago: The Easterner (cocktail).
Three years ago: Breakfast braided bread with cheese and ham filling.
Four years ago: Avocado halves stuffed with salty cheese and tomatoes and Mexican nachos with four mixed dips (salsa, guacamole, garlic sauce, cheese fondue).
Ingredients (serves 4):
- 500 ml milk
- pinch of salt
- 100 g sugar
- 200 g white rice
- 1 slice of butter or to taste
- a sprinkle of cinnamon or to taste
Bring 375 ml water, the salt and the butter to a boil in a medium pot. Pour the rice and let it boil on low heat, stirring often to avoid sticking. Simmer for 10-15 minutes until the rice absorbs most of the water.
Add milk and stir. Simmer for a further 45 minutes, then stir in the sugar. Serve with sprinkled cinnamon and some extra butter, if you want.
It's done, dig in! :)