Rice porridge is a very traditional thing to have at Christmas up North. Or actually any time during the winter but especially at Christmas. It’s super easy, it just takes a little bit of time.
- 200ml porridge rice (i.e. starchy rice like risotto rice)
- 100ml water
- 2T butter
- a pinch of salt
- 1L milk
- Place the water and butter into a saucepan and stir over a medium heat until the butter is melted.
- Add the rice, and stir until the water and rice have mostly been absorbed.
- Add the milk, raise the heat to high and whilst stirring continuously, bring to the boil.
- Once at the boil, drop the heat to low (3 out of 10-ish).
- Stir once every 5 or 10 minutes (to make sure that the milk doesn’t catch to the bottom of the pan) leave to the milk has mostly been absorbed. This should take something between 30-60minutes.
- Add a pinch of salt now, if you wish, and stir.
- Remove from the heat and leave to come to room temp.
- Transfer to the fridge.
In Finland, in my circles, this is typically served (at least at Christmas) with ‘luumukisseli’ or Prune ‘soup’ and whipped cream. In Sweden, or as a less decadent version you can served it warmed with a dusting of cinnamon and sugar.