Risengrød Danish rice porridge
Risengrød is a traditional Danish December treat. It’s warm, grounding, and perfect for cold days. I’ve been making it again recently, and it feels like pure comfort in a bowl.
Super simple to make.
Risengrød
Serves 2–4 (or 1 with leftovers for the next days )
Ingredients:
• ½ cup white round rice
• 1 cup water
• 2¼ cups milk
• A pinch of salt
• 1 teaspoon vanilla sugar (or vanilla pod)
How to make it:
Add the rice and water to a pot and bring it to a gentle simmer, stirring so it doesn’t stick. Stir 1-2 minutes.
Then add the milk and a pinch of salt and vanilla sugar.
Let it simmer very gently on low heat, stirring regularly, until thick and creamy (about 30–35 minutes).
Traditionally it’s served warm with cinnamon on top. Some people like to add butter on top too and let the butter melt.
(I personally don’t like the taste of butter so I stick to cinnamon only, and sprinkle lots of cinnamon on top)
If there’s any leftover, it keeps beautifully in the fridge and is just as good the next day.
If you’d like to turn it into something a little more festive, you can transform it into another classic Danish dessert. The image above shows “Risalamande” — a traditional Danish Christmas dessert.
Once the “Risengrød” has cooled, fold in lightly whipped cream (in Danish whipped cream is called “flødeskum”) and chopped almonds (“mandelsplitter”). You get a yummy “Risalamande” .
Let it rest in the fridge for a few hours, and you’ll have “Risalamande”. In Denmark, it’s usually served with a warm or cool cherry sauce on top, and it’s absolutely delicious.
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