There's always something special about December 23rd here in Denmark.
Most of the Christmas shopping and stress is behind us and now we get to really enjoy each other's company.
In our family, we have a tradition of eating rice porridge on December 23rd. It's easy to make and everyone loves it.
7 oz (200 g) pudding rice
4 C (1 liter) whole milk
2 C (500 ml) cream
1 tsp sea salt
Butter, cinnamon sugar and light ale (or malt beer).
Bring milk and cream to a boil in a pot. Add the rice and stir until it returns to a boil. Lower the heat and let the porridge simmer, tightly covered, for 45-60 minutes over low heat. Stir occasionally to keep the porridge from scorching. Once the porridge is done, season to taste with salt. Combine sugar and cinnamon in a small bowl. Serve the rice porridge with a pat of butter in the middle and sprinkle with cinnamon sugar. Serve juice or light ale with the porridge. Here in Denmark, many of us still use the old trick of putting the pot of porridge in the bed under the covers after it's been brought to a boil. Leave it in there for a couple of hours and it will be just perfect – no scorched bottom!
We make it the traditional way – wrapped in plenty of blankets on the bed.
Meanwhile, we bring in the tree and decorate it, a task that the whole family participates in with much zeal.
We always have certain specific items that we want to include on our tree. But PERHAPS we'll be tempted by Jo Anne's romantic Christmas this year and go pink.
Once the children are down for the night, it's time to wrap the last presents and perhaps set up just one little Christmas tableau.
I LOVE to potter about with my little displays late in the evening when the house is quiet.