Little Christmas Eve is what we call it- the day before Christmas eve. My mother and I have a long tradition of making the traditional rice porridge this day. You know- the kind of porridge trolls and ‘nisser’ eats? We usually make a huge saucepan full and enjoy it with cinnamon, a knob of butter and a sprinkle of sugar.
The leftovers is used for rice pudding- a delicious blend of heavy cream, rice and a berry compote. In Denmark they have something close to the Norwegian rice pudding, only a bit fancier- extraordinary one might say. They call theirs Ris a la mande, which means rice with one almond. Whoever finds the almond in the pudding will win a prize. We have the same tradition in Norway, but we put our lamond in the rice porridge instead. In Sweden they add the juice of an orange and call their rice pudding “Apelsinris” (Orange rice). In Norway we simply serve it with a red raspberry sauce on the side.
My version of the Danish Ris a la mande is made of barley instead of rice. Barley is a great source for fibre, protein and has a low content of fat- making it a great addition to the holiday season. It also has a source of beta-glucan, a type of fibre that are claimed to have many health benefits!
Why not try a Nordic dessert this Christmas?
Ris a la Mande
500 g rice porridge (cold left overs)
3 dl full fat cream
50 g blanched almonds
50 g marzipan
2 dl sour cherries
- Put the rice porridge in a bowl.
- Whip cream until fluffy and frothy (but not too much, you don't want it to be grainy)
- Stir the cream into the rice porridge.
- Roughly chop almonds and grate the marzipan.
- Fold it into the rice porridge and place in the fridge while you make the cherry sauce.
- Add cherries to a saucepan and bring to a boil.
- Let simmer until most of the water has evaporated. Let cool.
- Serve rice porridge in portion sizes with cherry sauce on top.
You can make a thicker cherry compote by using canned cherries- or thickening it with sugar and potato starch! I prefer using it au naturel for the fresh, simple taste of nature.