Traditional danish rice porridge (risengrød)

An easy and tasty traditional danish dish served around christmas, but we make it through out the year in our house, as it also makes an excellent comfort food.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add water and rice to a pot, and bring it to a boil. While stirring, let it boil for about 2 minutes, or until the rice have soaked up the water.

Step 2

Add your milk slowly at first while stirring to break apart the rice, and add the rest of the milk when the rice is loosened. Let it boil for 10 minutes while stirring.

Step 3

Place a lid on the pot, and let it simmer for about 30 minutes. If it hasn't thickened enough, it should be able to stick to your spoon, then keep it on for 5-10 minutes more.

Step 4

Add salt to taste

Step 5

Put your cinnamon and sugar in a small container, and mix it.

Step 6

After adding all the milk, you can just keep the heat up, and just keep stirring, to prevent it from getting burned. It reduces the cooktime a bit, but you should try to make the normal way, just to get a feel for the dish first.

Step 7

Another way to make it, is the way my mother and my grandmother used to do it. After the milk has boiled a bit while stirred, remove the pot from the stove, place a lid on it, wrap it up in a duvet, and place it in the foot of your bed. Let it sit there for an hour, and heat it back up again, and it's ready to serve. (Remember to warn people of the pot in the bed, trust me, I speak from experience here!)