Risengrød (Rice Porridge)
Risengrød is the Danish word for rice porridge and is traditionally served warm on December 23rd. The next day any leftovers are made into Risalamande (rice pudding) or Klatkager (rice pudding pancakes) to make sure nothing goes to waste!
*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
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).