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Santa's Christmas porridge

Breathe in the sweet smell of warm milk, butter, and cinnamon. Delicious!

Rice porridge is traditionally served in Norwegian homes between breakfast and dinner on Christmas Eve.

Meanwhile, the shy, introverted and mysterious fjøsnisse,theauthentic gnome-like Norwegian "Santa", who lives in the barn, is hungry too!

Give him a bowl of porridge andhe will be happy and look out for the farm animals in return.

Make sure he doesn't see you or he might not dare to come out!

If he doesn't get his porridge, he'll be grumpy and may get up to mischief!

Norwegians also hide a single almond in one of the servings of porridge.

Whoever finds the almond ...

… is the lucky winner of a marzipan pig! 🐷

Here's a tasty recipe for traditional​ rice porridge:

Santa's porridge


makes 4 servings

200 ml short-grain rice

400 ml water

1 litre milk

1 ts salt






Time: 60 min
Difficulty level: Easy

1. Bring the rice and water to a boil. Lower the heat and let it simmer for 10 minutes, until the rice absorbs most of the water.

2. Add the milk and bring to a boil before lowering the heat. Let the porridge simmer on low heat for an hour or until it's thick and creamy. Stir occasionally so it doesn't burn.

3. Season with a little salt.

Serve with a pat of butter and sugar and cinnamon on top! It's also common to top with raisins and accompany the porridge with thin slices of fenalår, Norwegian dried leg of lamb.

Treat your tastebuds by adding a salty slice of Fenalår, dried leg of lamb, to accompany the sweet porridge.

Although it's most commonly served at Christmas, this traditional rice porridge can be enjoyed whenever it's cold outside and you need some comfort food.

The Norwegian Cookbook

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