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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


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

Photo by underthesun

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