Rice Porridge, a traditional Christmas dish

In Finland, rice porridge is a traditional Christmas dish, and it is also popular in other Nordic nations. Foreigners might wonder why rice is a traditional Christmas dish when it is not produced in Finland. And the answer to this query is that, historically, oat or barley grains were used to make porridge. This straightforward but crucial question prompts us to consider how traditions are created over time and constantly subject to change. If a change is reasonable and makes sense, we can examine it openly.

Ingredients

2 dl of short grain rice ( riisipuuro grains)

1/2 liter of water

1/2 liter of milk of your choice

Cinnamon and sugar as a topping (optional)

Almond flakes as a topping (optional)

Instructions

1. Bring the water to a boil.

2. Add rice to cook on low heat and often stir to prevent the rice from burning; the porridge attaches to the pot's bottom.

3. When the water is absorbed quite well, add the milk of your choice and continue cooking while often stirring again.

4. Cook on low heat for about 30 to 45 minutes, depending on the type of rice, until the porridge is very soft and thickened well; if needed, add a bit more water until the porridge is fully smooth and soft texture.

5. Let it cool, and serve with cinnamon powder, sugar, and almond flakes, if using. Some people like to add some butter to the dish as well.

You can add an almond for a traditional Christmas dish, and the one who finds the almond can make a wish.

Tips:

There is a large variety of milk to use in shops, such as regular milk or plant-based milk, such as oat milk, rice milk, coconut milk, etc. To create a festive aromatic rice porridge dish, it is a beautiful idea to use a mixture of rice milk with coconut milk for a softer, creamier texture and a wonderful aroma of coconut as well, which goes very well with cinnamon powder on top too.

Some people like more dense, thick-textured rice porridge, and some like more liquid. You can adjust the texture by adding more or less water but cook on low heat always and long. The longer it takes, the better the smooth surface will be.

Sometimes, rice porridge is served with berry compote or kiisseli (a Finnish berry or fruit soup). It creates a delicious, colorful rice porridge to enjoy as well. Here are some recipes for different types of kiisseli, such as mix-berry-kissel, rhubarb-strawberry-kiisseli, and tyrni-kiisseli.

Let Every Day Be Christmas

Christmas is forever, not just for one day.

for loving, sharing, and giving are not to be put away.

like bells and lights and tinsel, in some box upon a shelf.

The good you do for others is the good you do for yourself.

Peace on Earth, goodwill to men,

kind thoughts, and words of cheer

are things we should use often.

and not just once a year.

Norman W. Brooks