Risengrød is a traditional unsweetened Danish rice porridge (rice pudding) that you can enjoy for breakfast or dessert topped with butter and cinnamon sugar. This heartwarming dish is popular at Christmas time.
Risengrød rice porridge is more than a recipe; it's a taste of tradition and a dollop of holiday cheer.
This creamy, unsweetened rice pudding (rice porridge) is served at breakfast or dessert, and is often topped with butter and cinnamon sugar, or fruit compote.
Although it's tasty any time of year, it's very popular during Christmas time.
In Denmark, on Christmas Eve, an almond is often stirred into the rice porridge, and whoever get it in their bowl gets a prize.
According to folklore, on Christmas eve, children leave a bowl of risengrød out for the nisse (elves) to stay on good terms with them and so the mischievous mythical creatures don't bother the family too much over the year.
So, enjoy the magic of risengrød this holiday season, and let its warm embrace transport you to the heart of Scandinavian traditions.
Risengrød is what it is known as in Denmark, but it is also enjoyed in other nordic countries, such as Sweden (risgrynsgröt), Norway (risgrøt), and Finland (riisipuuro).
If you love nordic holiday food, be sure to also try Rosolli Finnish Beetroot Salad, Romkugler Danish Rum Balls, Glühbier Hot Mulled Beer, Icelandic Meringue Cornflake Christmas Cookies, Piparkokur Icelandic Pepper Cookies. Or make some Reindeer Food for the kids!
Jump to:
Why You'll Love This Recipe
- Nostalgic Tradition: Embrace the warmth of Scandinavian Christmas by bringing this age-old tradition to your table.
- Simple Ingredients: With just a handful of everyday ingredients, risengrød transforms into a rich and satisfying bowl of comfort.
- Versatile Delight: Whether served traditionally with cinnamon and sugar or paired with a fruit compote, risengrod adapts to your taste preferences.
- Heartwarming Ritual: The process of making risengrod becomes a festive ritual, connecting you to the holiday spirit.
Ingredients
- Short-grain white rice: Choose risotto, arborio, or pudding rice for the perfect creamy texture.
- Water: Essential for cooking the rice and allowing it to absorb the flavors.
- Whole milk: The backbone of the dish, providing richness and creaminess.
- Salt: A pinch enhances the overall flavor profile.
- To serve:
- White sugar: Adds sweetness to balance the dish.
- Cinnamon: A warm, aromatic spice that elevates the flavor.
- Butter: A pat of butter adds a luxurious richness to the final presentation.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Rinse the rice under cold water to remove excess starch.
In a large, heavy-bottomed saucepan, bring the water to the boil. Add the rice and cook, stirring often, until the water is absorbed.
Add the milk and salt.
Bring the mixture nearly to the boil, then reduce the heat to low and simmer for 30 minutes, stirring often (take care that it doesn’t scorch on the bottom of the pot), or until thick and creamy.
Traditionally, risengrød is served with sugar, cinnamon, and butter. Mix the cinnamon and sugar together, then serve the risengrod warm with a pat of butter and sprinkled with the cinnamon sugar.
Toppings for Risengrod
- Cinnamon Sugar: A classic combination, the warm and aromatic touch of cinnamon paired with the sweetness of sugar is the quintessential topping for risengrod.
- Butter: A generous pat of butter adds a luxurious richness to the creamy rice porridge, enhancing its flavor and texture.
- Fruit Compote: For a fruity twist, consider topping your risengrod with a vibrant fruit compote. Whether it's berries, apples, or a mixed fruit medley, the fruity sweetness complements the dish perfectly. Try these Fruit Compote Recipes, such as Raspberry Compote, Cherry Compoteor Apple Compote.
- Chopped Nuts: Add a delightful crunch by sprinkling chopped nuts, such as almonds or hazelnuts, over your risengrod. This variation introduces a nutty flavor that contrasts beautifully with the creamy rice.
- Berry Sauce: Drizzling a tart and slightly sweet berry sauce over your risengrod provides a burst of flavor and a visually appealing touch. Try Raspberry Syrup or Cherry Syrup.
- Honey or Maple Syrup: For an extra dose of sweetness and a hint of floral notes, drizzle your risengrod with honey or maple syrup.
- Slivered Almonds: Garnish your rice porridge with slivered almonds to bring in a nutty and slightly crunchy element.
- Orange Zest: Grate some fresh orange zest over your risengrod for a citrusy brightness that complements the creamy base.
- Vanilla Sugar: Sprinkle a bit of vanilla sugar for a sweet and fragrant enhancement. The subtle vanilla flavor pairs exceptionally well with the comforting rice porridge.
Storage
Risengrod leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk to restore the creamy consistency.
Top tips
- Rinse the Rice: Washing the rice under cold water removes excess starch, ensuring a perfectly creamy texture.
- Stirring is Key: Regular stirring prevents the rice from sticking to the bottom of the pot and ensures a smooth, lump-free consistency.
- Adjust Milk Amount: If the porridge is too thick, add a bit more milk; if too thin, let it simmer a bit longer.
- Experiment with Toppings: While cinnamon sugar is classic, feel free to get creative with toppings like chopped nuts, dried fruits, or a drizzle of honey.
What is the difference between risengrod and risalamande?
Risengrød is an unsweetened rice porridge that is traditionally made with milk, water, and salt. It is often served warm with cinnamon sugar throughout the holiday season, but it is most commonly consumed on Christmas Eve and left out for the elves (like milk and cookies for Santa).
Risalamande is a richer and more decadent version of rice pudding that is typically served on New Year's Eve. It is made with milk, water, cornstarch, and sugar, and it is cooked until it is very thick. Risalamande is then chilled and topped with almond paste and cherry sauce.
FAQ
Whole milk provides the creaminess essential to risengrod, but you can use a lower-fat option if desired.
Popular Danish Recipes
Denmark boasts a rich culinary heritage, featuring a variety of delicious dishes that showcase the country's flavors and traditions. Here are five popular Danish recipes that are loved both locally and internationally:
- Smørrebrød (Open Sandwiches): Smørrebrød is a quintessential Danish dish and a staple of Danish cuisine. These open-faced sandwiches feature a variety of toppings on dense rye bread, often adorned with ingredients like pickled herring, cold cuts, cheeses, and fresh vegetables. The combinations are diverse, making smørrebrød a versatile and customizable meal.
- Frikadeller (Danish Meatballs): Frikadeller are flavorful meatballs that are a beloved part of Danish comfort food. You would typically make them with a mixture of ground pork and veal. Then you would pan fry the meatballs. They are often served with potatoes, gravy, and lingonberry sauce, creating a hearty and satisfying meal.
- Æbleskiver (Danish Pancake Balls): Æbleskiver are spherical pancakes, often enjoyed during the Christmas season and special occasions. These fluffy delights are made from a batter similar to pancake batter but you cook them in a ball-shaped pan. Æbleskiver are traditionally served with powdered sugar and jam, creating a sweet and festive treat.
- Rødgrød med Fløde (Red Berry Pudding with Cream): Rødgrød med Fløde is a classic Danish dessert that showcases the abundance of summer berries. The dish consists of a thick, sweetened berry compote, typically made with a combination of red currants, strawberries, and raspberries. It's served with a dollop of cold cream, creating a refreshing and delightful dessert.
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📖 Recipe
Risengrød Danish Rice Porridge
Equipment
- Pot
Ingredients
- 1 ¼ cups short-grain white rice arborio, risotto or pudding rice (250g)
- 1 cup water 235ml
- 4 cups whole milk 950ml
- Pinch of salt
To serve
- 4 tablespoons white sugar
- 1 tablespoon cinnamon
- 6 teaspoons butter
Instructions
- Rinse the rice under cold water to remove excess starch.
- In a large, heavy-bottomed saucepan, bring the water to the boil. Add the rice and cook, stirring often, until the water is absorbed.
- Add the milk and salt. Bring the mixture nearly to the boil, then reduce the heat to low and simmer for 30 minutes, stirring often (take care that it doesn’t scorch on the bottom of the pot), or until thick and creamy.
- Traditionally, risengrød is served with sugar, cinnamon, and butter. Mix the cinnamon and sugar together, then serve the risengrod warm with a pat of butter and sprinkled with the cinnamon sugar. Alternatively, serve with a fruit compote.
Notes
- Rinse the Rice: Washing the rice under cold water removes excess starch, ensuring a perfectly creamy texture.
- Stirring is Key: Regular stirring prevents the rice from sticking to the bottom of the pot and ensures a smooth, lump-free consistency.
- Adjust Milk Amount: If the porridge is too thick, add a bit more milk; if too thin, let it simmer a bit longer.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Brandi
This was so comforting and delicious! This is wonderful for the cold winter months and I love that it is a traditional Danish Christmas dish.
TAYLER ROSS
I've never had porridge like this, so I made it for breakfast this morning. It was delicious! Even the kids loved it!
Beth
This is THE MOST amazing thing I've ever made my family for breakfast. It's seriously dessert to start the day, and it is so good. Thank you!
Ann
Love trying new recipes from other cultures. Thanks!
Canopas
Risengrod is like a warm hug in a bowl! Your post brings back memories of cozy winter evenings and that delightful taste of creamy Danish rice porridge.
Thanks for sharing this comforting delight!
Kathleen
Sso creamy, dreamy and delicious. It was perfect on Christmas eve. A new tradition for us since we have Danish heritage.