Equipment
Strainer or nut milk bag (optional)
Blender or auger juicer

Ingredients
1 cup (250 ml) round-grained rice
4 cups (1 l) water
Almond milk
1 cup (250 ml) raw almonds
1 cup (250 ml) water

Preparation

1. Soak the almonds overnight.
2. Mix rice and water in a large pot. Bring to a boil and boil until rice is soft and the water is almost gone, about 40 minutes.
3. Grind the waterlogged almonds in an auger juicer or blender together with the water to make the almond milk. If you like, strain the almond pieces using the nut milk bag. (If you used a blender, you will almost certainly like.)
4. Add the almond milk to the porridge and bring to the boil. Let thicken a little further, about 5-10 minutes. Make sure to stir more frequently to prevent burning after adding the milk.

Don't forget to add a peeled almond! (The person who gets the peeled almond in their Christmas porridge will get luck for the next year.) Serve with your choice of milk or strawberry soup.