This creamy rice pudding is ready to eat in five minutes. Scandinavians eat it for Christmas pudding, often with almonds. Pop a whole blanched almond in the mix and whoever wins gets a present. In Norway it is traditionally a marzipan pig – for example one of these ‘Marsipangriser’.
Put the contents into a saucepan.
Add 750 ml milk.
Boil and continue to stir while simmering for 5-7 minutes.
If you leave the porridge for some time after boiling, it will thicken. Add a little milk if you want it thinner. Serve with cinnamon, sugar and butter.
Store in a cool, dry place.
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