Risengrød (Rice Porridge)

Risengrød (Rice Porridge) is a traditional Danish recipe for a classic dessert of rice cooked in milk until thick that is typically served for Christmas. The full recipe is presented here and I hope you enjoy this classic Danish version of: Rice Porridge (Risengrød).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

8

Rating:

Tags : Vegetarian RecipesDessert RecipesMilk RecipesDenmark Recipes

This Danish version of rice pudding is typically eaten during the month of December, and a special version known as Ris à l'Amande (which contains an almond in the mixture) is forms the typical dessert for Christmas dinner. If is typical to prepare a big batch of Risengrød on lille juleaften (December 23rd) so that it is ready for the Christmas period and it is often served with a special Christmas beer, Hvidtøl.

Ingredients:

3l whole milk
300g short-grain rice
2 tsp salt

Method:

Place the milk in a pan and bring just to a boil. At this point stir in the rice then bring back to a boil, stirring constantly. Reduce the heat to medium and continue cooking, covered, for about 50 minutes, stirring often to prevent it from catching on the base of the pan.

Towards the end of the cooking period, stir in the salt. If the mixture is too thick by the time it's cooked, then stir in a little more milk.

Traditionally, the rice porridge is ladled into bowls and served with a pat of butter in the centre and a dusting of cinnamon sugar on top. Traditionally it is accompanied by red cordial or light beer.

Find more Christmas Recipes Here