at the Christmas table and for dinner during the winter months Risengrynsgrøt/Risgrøt/Riskrem (Norwegian), served with butter, sugar and cinnamon and especially popular at Christmas, usually eaten on 23 December in a celebration called "Lillejulaften" (English: "Little Christmas Eve") Risgrynsgröt (Swedish), served with sugar and cinnamon and milk or fruit juice sauce, at the Christmas table and for breakfast and dinner during the winter months, especially during Christmas time Riža na mlijeku (Croatian) Riz au lait or the moulded Riz à l'impératrice (French) Ρυζόγαλο (rizogalo, Greek) stovetop or baked, with milk, sugar, vanilla and cinnamon. Ryż na mleku (Polish) Sutlija (Bosnian) Sylt(i)jash or Qumësht me oriz (Albanian) Сутлијач or Благ ориз ("Sutliyach", "Blag oriz")(Macedonian), also Лапа (lapa, ) with black poppy seeds Сутлијаш / Sutlijaš (Serbian) Мляко с ориз (mliako s oriz) or Сутляш (in certain regions) (Bulgarian) with milk and cinnamon Tameloriz (Kosovan Albanian) Tejberizs and Rizsfelfújt (Hungarian) often with raisins or golden raisins, cinnamon and/or cocoa powder; sometimes with almonds (mandula) or walnuts (dió), for dessert or breakfast Teurgoule (Normandy) Рисовая каша (Risovaya kasha) (Russian), usually eaten for breakfast, sweetened with sugar and served with a knob of butter Nordic countries In the Nordic countries, rice porridge is a common breakfast and sometimes lunch. It is made as a warm dish from rice cooked in milk. When served, it is commonly sprinkled with cinnamon, sugar (or syrup) and a small knob of butter, and served with milk or fruit juice. In Iceland, it is sometimes served with cold slátur, a type of liver sausage. In different languages it is called (Danish), (Norwegian), (Swedish), (Finnish), grjónagrautur , or (Icelandic), and (Faroese). The rice porridge dinner is used as a basis for rice cream dessert. There are many different variants of this dessert but the basis is the same: cold rice porridge (the dinner variant) is mixed with whipped cream and sweetened. In Sweden, it is sometimes mixed with oranges and is then called apelsinris. Risalamande (Danish, after French , rice with almonds) is cold risengrød with whipped cream, vanilla, and chopped almond, often served with hot or chilled cherry (or strawberry) sauce. In Norway, the dessert is called riskrem and sometimes served with red sauce (usually made from strawberries or raspberries). Rice cream dessert is called in Sweden, while what is referred to as is made with eggs instead of cream. In Scandinavia, rice pudding has long been a part