A Swedish Christmas morning dish. Families often hide one whole almond in the pot, and whoever finds it in their bowl gets a small prize.
Easy. Hands on for about 20 minutes. About 65 minutes start to finish. Makes 4 big bowls.
Ingredients
- 1 cup short-grain rice, pudding rice or arborio
- 2 cups water
- 4 cups whole milk
- ½ tsp salt
- 1 tbsp butter
To serve
- 2 tbsp sugar, for the top
- 1 tsp ground cinnamon
Steps
- Put the rice, water and salt in a heavy pot that holds at least 3 quarts (3 L). Bring it to a boil, then turn the heat to low and cover.
- Let it simmer until the water is soaked up.
- Pour in the milk and stir. Bring it back to a gentle bubble.
- Cook on low with the lid off. Stir every few minutes so the bottom does not stick. It is ready when it is thick and creamy.
- Stir in the butter. Taste it, and add a pinch more salt if it needs it.
- Mix the sugar and cinnamon in a small bowl. Ladle the porridge into bowls and sprinkle on the cinnamon sugar.
Cold milk poured around the edge of the bowl is how many Swedish families eat it.