In Scandinavia rice pudding has long been a part of Christmas tradition. A particular Christmas tradition that is often associated with eating rice pudding or porridge is hiding a whole almond in the porridge. In Sweden and Finland, popular belief has it that the one who eats the almond will be in luck the following year. In Norway, it is commonly served as lunch or early dinner on Christmas Eve or the day before.
200 g – 7oz pudding rice
pinch of salt
1 tblsp butter
1 litre – 1 .75 pints full-fat milk
4 tblsp vanilla sugar, plus extra to serve
1/2 tsp ground cinnamon, plus extra to serve
whipped cream, to serve
Add the rice, 250ml water, salt and butter to a large saucepan, then cover and place over a high heat.
Bring to the boil then reduce the heat and simmer for 10 minutes or until all the water has been absorbed and the rice is cooked.
Pour in the milk and then add the vanilla sugar and cinnamon.
Stir thorougly then return the mixture to the boil, reduce the heat and simmer slowly for about 25–35 minutes or until you have a creamy rice pudding consistency but the rice still has a little bite to it.
Pour the rice pudding into a dish and allow to cool before covering and placing it in the fridge until chilled.
Serve big hearty spoonfuls of the chilled rice with an extra sprinkling of sugar and cinnamon and big dollops of whipped cream.
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