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Rice pudding

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Rice pudding

(Risengrød)

Traditional Danish Christmas dinner consists of rice pudding followed by roast goose. Nowadays many families prefer roast pork or duck and ris à l'amande, which is not quite so heavy.

 

½ lb (225 g) pudding rice

2-3 pints (1 ½ l) water

½-¾ pint (3 ½-4 dl) cream

Salt

 

Boil the rice in the water for about 25 min. until soft.

Gradually add the cream and flavour with salt.

This method makes a lighter pudding, and it is less likely to burn on to the saucepan.

Serve with a lump of butter, cinnamon and sugar.

In Denmark a sweet, non-alcoholic beer known as Christmas or Yule brew accompanies this dish.

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