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Using a large saucepan, heat milk until boiling. Add butter, then rice and turn down the heat. Cover with a lid and let rice simmer slowly and gently for an hour, or until all the milk is absorbed and swollen up. When cooked, place in bowl and fold in the cream and, if desired, the almond.
Serve hot in small bowls sprinkled with sugar and cinnamon. Put a teaspoon of butter in the middle.
Have to this some Christmas brew.
Do not forget to have a small present ready for the one who is lucky enough to get the almond.
This is served as the first course of a Danish Christmas feast. In the old days it was served as a second course.
The almond, "the present" and the Christmas brew are only used at Christmas-time.
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