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    Julebrod (Christmas Porridge) from Denmark

    This is served as the first course of a Danish Christmas feast.

    4 cups of milk
    good teaspoon of butter
    cup of washed white rice
    1/2 cup of thick cream
    an almond
    1/4 cup of sugar
    a pinch of cinnamon powder

    Using a large saucepan, heat milk until boiling.
    Add butter, then rice and turn down the heat.
    Cover lid and let rice simmer slowly and gently for an hour, or until all the milk is absorbed and swollen up.
    When cooked, place in bowl and fold the cream and the almond. Serve in small bowls sprinkled with sugar and cinnamon.

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