Risengrød (Rice Porridge)
One of the oldest Danish Christmas traditions is having a warm bowl of risengrød, a rice porridge that is made with milk instead of water and is served warm with cinnamon sugar sprinkled on top and a pad of butter. Although this may not seem like anything to get excited over, the history and tradition of this dish is what makes it still cherished in modern-day Denmark.
In Scandinavia up until the late 1800s, rice and cinnamon were specialty products that had to be imported. Back then everyday porridge in Denmark was made with water and other grains such as barley, oats, and rye. However, during Christmas time, as a special treat the porridge would be made using rice, whole milk, butter, and cinnamon sugar. As risengrød became more affordable and widespread among the common people, wealthier Copenhagen citizens would make the dish more exclusive by adding whipped cream, almonds, and vanilla, which is how Risalamande came to be.
It has also been said that risengrød is what would be fed to the Danish mythical creature, Nisse, to help keep him full and in good spirits so he doesn’t get into mischief. Like how some families place out milk and cookies for Santa, risengrød would be placed out for Nisse. There can be one nisse or multiple, but they can be described as being short, having a long white beard, and wearing a cone or knit cap in various bright colors. Their appearance could also be described as looking similar to a garden gnome. In recent years, the Christmas gnome popularity here in the United States has grown tremendously.
Today, Christmas tradition for many families is to make a large batch of risengrød on December 23rd for dinner then the next day, take the leftovers and turn it into risalamande which gets served cold with cherry sauce as Christmas Eve dessert. Another dish where risengrød leftovers can be used is klatkager (rice pudding pancakes). So whether you decide to eat it as risengrød, risalamande, klatkager, or all three, give this recipe a try and you may end up adopting this tradition in your family if you haven’t already!
Equipment & Tools
Saucepan: A medium size saucepan will be needed for this recipe.
Spatula: Will need a large spatula or silicone spoon to stir the risengrød and to scrape down the sides of the saucepan.
Storage Container: If you plan to make risalamande, klatkager or expect to have leftovers, you’ll need a storage container.
Ingredients Needed
Milk: To make this dish the correct consistency and creaminess, whole milk should be used.
White Rice: Short grain white rice should be used to achieve the correct consistency and creaminess since it has more starch in it which will get released during the cooking process. Short grain rice can be hard to find here in the USA so we use arborio rice (this is sometimes also labeled as risotto rice).
Salt: A bit of salt helps enhance the flavors of the risengrød.
Cinnamon Sugar: Cinnamon sugar is traditionally sprinkled on top of the risengrød to serve, either as a whole or each individual serving.
Butter: A pad of butter gets placed on top of each serving, consider using your own homemade butter to make it extra special!
How to Make RISENGRØD
If you want to use this to make the traditional Risalamande (Rice pudding) or Klatkager (Rice pudding pancakes), it is best to prepare this the day before you make the rice pudding, as you need the porridge to be completely cold.
Heat Milk and Rice: Slowly bring the milk and rice to a boil while stirring occasionally, this will take about 10 minutes. Add a pinch of salt.
Simmer: Reduce the heat and simmer for about 20 – 30 minutes, stirring frequently, to avoid burning. The porridge will thicken, looking like a thick cottage-cheese mixture. This is when you know that it is done.
Serve or Refrigerate: You could eat this now, topping it with ground cinnamon and butter and eating it warm. However, if you wish to make it into Risalamande (Rice pudding) or Klatkager (Rice pudding pancakes), place it into the fridge until the next day.
Storage: Place into an airtight container and into the fridge for up to a week.
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FAQ’s
Risengrød (Rice Porridge)
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Large Pot
- Spatula
- Storage Container(s) (optional, if you're saving to make into another recipe or leftovers)
Ingredients
- 4½ Cups Whole milk
- 1 Cup Short grain white rice (see notes)
- 1 pinch Fine sea salt
Topping (optional)
- 4 Tbsp Butter
- Cinnamon sugar
Instructions
- Note: If you want to turn this into the traditional Risalamande (Rice Pudding) or Klatkager (Rice Pudding Pancakes), it is best to prepare this the day before, as you need the porridge to be completely cold.
- Slowly bring 4½ Cups Whole milk and 1 Cup Short grain white rice to a boil while stirring, about 10 minutes. Add a pinch of 1 pinch Fine sea salt.
- Reduce the heat and simmer for about 20 – 30 minutes, stirring frequently to avoid burning. The porridge will thicken, looking like a thick cottage-cheese mixture. This is when you know that it is done.
- You could eat this now while it's warm, topping it with Cinnamon sugar and Butter. If you wish to make Risalamande (rice pudding) or Klatkager (rice pudding pancakes), place it into the fridge until the next day.
Storage
- Place into an airtight container and into the fridge for up to a week.
Notes
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