Risengrød (rice porridge) is a Danish Christmas dish. It is different how often people eat it through December. In my family we got it on the 23rd, the day before Christmas eve. Because this is the main ingredients for ris a la mande, the Christmas dessert.
Well, back to the porridge, you eat it with cinnamon sugar and cold butter, it is delicious.
In Denmark vi have special porridge rice, I couldn’t find them in Las Vegas, but tried with risotto rice, and it was perfect.
Recipe 4 persons:
2 1/4 dl of arborio rice
2 1/4 dl of water
1 liter of whole milk
1/2-1 tsb of salt
Get the water to boil in a pot, when it boils, add the rice and stir.
Let the rice boil for 2 min. then add all the milk.
Get it to boil while stirring.
Turn down to a simmer put on the lid, and let simmer for about 35 min.
It is very important to stir in it frequently, as it easily burn.
But as long as it only simmers and you stir in it every 5 minutes it should be fine.
When it is finished, ad salt a little at a time, until you get the right taste for you.
Serve with cinnamon sugar and cold butter
For the cinnamon sugar I use cane sugar and cinnamon, 5 tbsp of sugar to 1-2 tbs of cinnamon.
You sprinkle it over the porridge and cut a piece of cold butter and put in the middle.