Traditional Danish Christmas dinner consists of rice pudding followed by roast goose. Nowadays many families prefer roast pork or duck and ris à l'amande, which is not quite so heavy.
½ lb (225 g) pudding rice
2-3 pints (1 ½ l) water
½-¾ pint (3 ½-4 dl) cream
Boil the rice in the water for about 25 min. until soft.
Gradually add the cream and flavour with salt.
This method makes a lighter pudding, and it is less likely to burn on to the saucepan.
Serve with a lump of butter, cinnamon and sugar.
In Denmark a sweet, non-alcoholic beer known as Christmas or Yule brew accompanies this dish.