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Rice Porridge

An old custom is to use the creamy white rice porridge as a means of divination. Bury a blanched almond in the porridge – the recipient will marry within the coming year. Add a bitter almond – spinsterhood is in store for you. In our family, not desiring to have our children marry at the tender age of 6 or 7, we modified the tradition – find the blanched almond, and you get to open the first present after Christmas dinner!!!

Rice Porridge


  • 5 dl Water
  • 1 ½ tablespoons margarine or butter
  • 2 dl short grain white rice (regular rice works out well also, but not the basmati or oriental types)
  • 2 dl whipping cream
  • Salt
  • Sugar
  • 2 cinnamon sticks
  • A few cloves
  • Grated lemon rind


  1. In a large saucepan, bring the water to a boil.
  2. Add the rice, cinnamon sticks, clove and margarine or butter. Bring the heat to low and let simmer, covered, for 20 minutes without stirring.
  3. Stir in the whipping cream, let simmer 3 to 4 minutes. Stir now and then.
  4. Season to taste with salt and sugar. If the porridge is too thick, add a little milk.
  5. Sprinkle with lemon rind, and serve.

Photo by underthesun

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