HOT SCANDINAVIAN CHRISTMAS PORRIDGE|
(Makes 4 To 6 Large Servings)
1 c. Minute rice
1 c. water
1/2 tsp. salt
1 to 1 1/2 c. whole milk
1/2 c. evaporated milk
In olden days, this was always served on Christmas Eve.
A substantial dish was put out in the barn for the Julenissen
Cook rice, water, salt according to package directions.
Transfer mixture to double boiler with rapidly boiling water in
bottom. Slowly add both milks. Cook until mixture thickens to
a light and fluffy consistency (about 3/4 to 1 hour). If
needed, remove, cover and cook longer to reach proper consis-
tency. Stir often. Serve hot in bowls allowing each individu-
al to make a "hole" in center of porridge for a pad of butter,
then to sprinkle sugar and cinnamon lightly on top of porridge.
You dip each spoonful of porridge into the butter as you eat.
An excellent cold weather dish or dessert.
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