Holiday Cooking: Thanksgiving & Christmas

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Danish Christmas Rice Porridge

This dish is a traditional Danish Christmas Eve dish, served as a first course. Traditionally, Danes would leave rice pudding outside their front door next to their wooden shoes for the elves. The elves would then leave presents in the wooden shoes. In a slightly less messy version of this tradition, when the porridge is almost cooked, everyone gathers around the pot to watch as one blanched almond is dropped into the pot prior to serving. The one who finds the almond in their bowl usually keeps the others in suspense until all the porridge is eaten, at whch time he or she announces their find and wins a small present.

Bring the milk to a boil in a heavy saucepan.

Add rice to the boiling milk, stirring.

Lower the heat, cover with a lid and gently cook the rice for about an hour, being careful not to scorch the milk.

Add salt to taste.

Serve the hot porridge with a pat of butter and sprinkle with cinnamon & sugar.


Christmas Cards

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2 pints milk
4 1/2 ounces short-grain rice
1/2 teaspoon salt

Serves 4.

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