Now as some of you might have caught on to from my previous posts, I love Christmas and I love Hygge! This weekend it was finally time to go full on Christmas Hygge in our house. Now I promised J I would wait till December started however today, Sunday the 27th Of November, is the 1st Sunday of Advent! Meaning it is Christmas and definitely time to get the Christmas Stockings up! Some of you might be thinking ‘what is she on about?!’ But as a Dane it’s a much loved Christmas tradition to celebrate the 4 Sundays of Advent as a little extra count down to Christmas.
Traditionally you make a Christmas Decoration with 4 Block candles and each Sunday you light one, until on the 4th Sunday they’ll all be lit until they are no more. Another tradition is that each Sunday the house elf will bring a present if you have indeed got your Christmas Stocking hanging. I remember loving this tradition as a kid! Eagerly anticipating the next Sunday, waking in the morning and running to my stocking to see what the elf had brought! I can’t wait for Elliot to be old enough to start enjoying Christmas too, to be that kid waking in the morning full of excitement! Alas maybe next year, until then I’ll just have to ‘settle’ for him enjoying my Christmas cooking and bakes. As December approaches I always get a hunger for Rice Porridge with Cinnamon-sugar and a dollop of Butter. It’s a dish traditionally only enjoyed in December and some say the favourite meal of Santa Claus and his little helpers! It’s also a very Baby friendly meal, and Elliot loved it. Now according to old folklore, back in the old days, the Danish families would put a bowl of Rice Porridge in the barn or on the loft as an offering to the house Elves (or ‘Nisser’ as they are known in Denmark) in return the Elves would be good and not cause any trouble, no Porridge and you would be in dire trouble and a angry Nisse could even affect next years harvest!
Back to present time! I love Rice Porridge and as an added bonus any leftover Rice Porridge can be used to either make the Danish version of Rice Pudding, or as we chose this Sunday morning, to make delicious Rice Pancakes!
Again the little guy was a fan. Definitely won’t be the last time we make these.
Now for the Recipes! Let’s start with the Rice Porridge. Now you’ll need to use shortgrained rice (like with Rice Pudding), as regular Rice won’t make for a good Porridge, but other than that it’s very straight forward.
Scandinavian Rice Porridge (Risengrød)
- 300ml water
- 180g Rice
- 1 litre of Whole milk
- A pinch of salt
- 4tbs Caster Sugar
- 2tsp Cinnamon
- Butter (as you see fit!)
Add water to large Pot, bring to the boil. Add rice and boil for 3 min. Then add the whole milk, bring to the boil while stirring. Once boiling let it simmer on low heat for approx 30min. Remember to stir the pot regularly, if you don’t it’ll get burnt on the bottom. For the topping mix together the cinnamon and sugar. Serve the porridge with cinnamon-sugar and a dollop of Butter. Enjoy!
Now if you fancy having leftovers (the above recipe is for approx 2 portions) make a big portion and use those leftovers to make these very tasty Rice Pancakes.
- 500g Rice Porridge
- 4tbs Plain flour
- 1 tsp Vanilla powder (or 1 pod of vanilla)
- 2 tsp caster sugar
- 1/2 tsp ground Cardamom (optional)
- strawberry jam (topping)
- icing sugar (topping)
- butter for frying
Mix rice porridge with eggs, flour, vanilla, sugar and Cardamom. Once the mix is even, cover with cling film and leave to rest in fridge for 30min. To make the pancakes, melt butter on Pan add 1tbs of the mix to the pan, you might need to flatten it out a bit, then fry until golden brown, flip over (be careful with this as they are a bit brittle when only one side is fried) and repeat. Enjoy the Pancakes with jam and icing sugar. They can also be enjoyed cold!
Tip: add lemon zest to batter for a little more zing!
What are your favourite Christmas traditions?