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Rice porridge is found across Scandinavia, and is usually eaten in winter – especially around Christmas time. In Norway a bowl is left out for Father Christmas on Christmas eve, to provide some sustenance before he continues on his gift-giving quest. How to: Put the contents into a saucepan and add 750 ml milk. Bring to a boil and simmer on low heat for 5-7 minutes, stirring continuously. It will thicken the longer you cook it – thin it with a bit of milk, if you want. Tradtionally served with cinnamon, sugar and salted butter. Add a dollop of butter to the middle of your bowl and let melt.
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