Risengrød Danish Rice Porridge
Risengrød is a traditional unsweetened Danish rice porridge that's served topped with butter and cinnamon sugar, and is popular at Christmas.
Servings: 6
Calories: 317kcal
Cost: $7
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
Calories: 317kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 97mg | Potassium: 283mg | Fiber: 2g | Sugar: 16g | Vitamin A: 392IU | Vitamin C: 0.05mg | Calcium: 217mg | Iron: 2mg