Risengrød (Rice Porridge)
In Denmark, this rice porridge is traditionally eaten for dinner on December 23rd, or Lillejuleaften (little Christmas Eve). It's hearty, warm, and so delicious!
Ingredients
- 250 grams porridge rice (short grain rice; generally rice used for risotto [Arborio] works well if you can't find porridge rice!)
- 250 ml water
- 1.1 liter milk (may need a little more or less)
- Salt to taste
- Cinnamon sugar (for serving)
- Butter (for serving)
Instructions
- For this recipe, make sure to use a short grain rice! We try to use Pama rice from Denmark when we have it on hand, but short grain Arborio rice also works for this!
- Add water and rice to a pot and heat over medium heat.
- Allow the rice to cook until all the water is absorbed. Stir as needed to keep the rice from sticking to the bottom.
- Add in the milk and a pinch of salt; stir well.
- Bring to a simmer and then lower the heat - cover and make sure to take the lid off to stir often so nothing burns to the bottom.
- Cook for about 30 minutes. The rice should be soft and the porridge should be thick but still flow off the spoon easily (a lava-like consistency). If you need to, you can add more milk!
- Serve in a bowl and top with cinnamon sugar and a pad of butter.
