When I was a child we put out Chistmas porridge for the nisse a couple of times before Christmas eve and were always trilled to see that most of it was gone the next morning. My mom used to tell us that of course he had not finished it because he had Christmas porridge at many houses throughout the night.
What you will need:
500 g short-grain pudding rice
2 litres whole milk
2 tsp salt
When serving sprinkle caster sugar mixed with ground cinnamon and drop a spoonful of salted butter on the top
How you make it:
Bring 500 ml water to a boil in a heavy-based saucepan. Add the rice and stir 2 minutes while boiling. Add the milk and make it boil again still stirring. Reduce the heat to low, cover with a lid and simmer for 45 minutes. Stir occasionally. Remove the porridge from the heat, stir in the salt and serve.