of Christmas tradition, in some countries referred to as julegröt/julegrøt/julegrød/joulupuuro (Yule porridge) or tomtegröt/nissegrød. The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, called tomte or nisse (see also blót). In Finland the Christmas rice porridge is sometimes eaten with a kissel or compote made of dried prunes. A particular Christmas tradition that is often associated with eating rice pudding or porridge is hiding a whole almond in the porridge. In Sweden and Finland, popular belief has it that the one who eats the almond will be in luck the following year. In Norway, Denmark, Iceland and the Faroe Islands, the one who finds it will get the almond present as a prize. In Denmark and the Faroe Islands, the almond tradition is usually done with risalamande served as dessert at Julefrokost (Christmas lunch) or on Christmas Eve. In Norway, it is commonly served as lunch or early dinner on Christmas Eve or the day before, lillejulaften ("Little Eve"). In Sweden and Finland, it is more commonly done with a rice porridge dinner, sometimes a few days before Christmas Eve. Canada and the United States In Canada and the United States, most recipes come from European immigrants. In the latter half of the 20th century, South Asian, Middle Eastern and Latin American recipes have also become more common. In New England, a popular pudding is made with long grain rice, milk, sugar, or in Vermont, maple syrup. This may be combined with nutmeg, cinnamon, and/or raisins. The pudding is usually partially cooked on top of the stove in a double boiler, and then "finished" in an oven. Latin America and the Caribbean Arroz con dulce (Puerto Rican) with pearl rice, coconut cream, milk, butter, spices, ginger, raisins, rum, and sugar. Pureed squash, sweet plantain, sweet potato, or ripe breadfruit can also be added, resulting in a dessert also known as cazuela. Pistachios and cream cheese are popular additions, as is piña colada rice pudding, which replaces the raisins, spices and ginger with pineapple and lime peel. Arroz con leche (Dominican Republic) made with milk, cinnamon, raisins, sugar, and lemon zest. Arroz con leche made to Spanish recipes; popular flavourings include anise seed, star anise, and raisins (Nicaragua, El Salvador, Costa Rica). cinnamon, or cajeta or dulce de leche (Bolivia, Paraguay, Chile, Uruguay, Venezuela, Cuba, Panama) or dulce de leche with