December = Risengrød

December = Risengrød

Risengrød is a very traditional dish in Denmark. We call it Risengrød , which directly translated simply means Rice Porridge. Risengrød is mostly served in the month of December and especially in the time around the Christmas days.

In many families a large batch of Risengrød is made the 23rd of December where some of it is eaten for dinner and the rest is saved for the 24th.
On the day of Christmas eve (24th) the Risengrød is then mixed with vanilla, whipped cream and almonds and it’s served as the famous and very delicious Christmas dessert Risalamande

Risengrød is very easy to make, you only need four different ingredients, rice, milk, water and some salt – all the ingredients are poured into a large sauce pan and boiled for about 35 minutes.
However, you do have to remember to stir in the pudding once in a while so that the rice doesn’t burn to the bottom of the sauce pan.
Personally we prefer to eat the rice pudding with cinnamon sugar and a tablespoon of butter as topping. Cinnamon sugar is simply just sugar and cinnamon mixed in the ratio of 4:1.

200g short-grained white rice (pudding rice)
3 dl water
1.5 litre milk
1 tsp salt

Cinnamon Sugar
4 tbsp sugar
1 tbsp cinnamon

  • Pour the water and the rice in a large sauce pan. Add salt, heat it up and let it boil for about 2 minutes.
  • Pour the milk into the sauce pan and boil gently while stirring.
  • Let the rice pudding simmer for about 35 minutes under a lid. Remember to stir in the pudding very regularly so that the rice don’t burn to the bottom of the sauce pan.
Make some cinnamon sugar by mixing the sugar and cinnamon in a small bowl.

Serve the rice pudding hot, with a tablespoon of butter and the cinnamon sugar. December in a bowl…

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