This year, we won’t cook or bake any Christmas foods at kitchen. However, it doesn’t mean that we don’t eat any Christmas food. We tend to be different in many ways and we eat rice porridge, which is strongly associated with Christmas, all year round.
It is a great breakfast as well as an evening snack. Yesterday, we made a dessert version of rice porridge. In case you don’t have any idea what to serve as a dessert on Christmas, here is a great recipe for you:
- 2 dl rice
- 2 dl water
- 8 dl milk
- pinch of salt
First, cook the porridge. Put the rice and the water into a pan and bring to a boil stirring occasionally. When the rice has absorbed the water, lower the heat and add the milk.
Put a lid on the pan and cook for approximately 40 minutes or until ready. Remember to stir the porridge every now and then. Let the porridge to cool completely. You can make it for example a day before.
- 2 dl double cream
- 0,5 dl caster sugar
- 2 tsp vanilla sugar
- 1 tbsp grated lemon peel
- 3 tbsp lemon juice
- 0,5-1 dl crushed almonds
Whip the cream fluffy. In a large bowl, combine the cold porridge with the rest of the ingredients and the whipped cream. Sprinkle some crushed almonds on top and serve with warm raspberries or jam.
This is originally called Victoria’s rice or something and there is also a jelly version of it which includes gelatin. I don’t think the gealtine is necessary because the consistency of this version is also very solid. But who on earth is this Victoria?