Risengrød
Risengrød is part of the Nordic Christmas tradition as a dinner dish. It is simply rice boiled with milk and a little sugar to form porridge, and it is served warm with butter and cinnamon-sugar.
Source and licence
"Risengrød" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Risengr%C3%B8d, revision 4597644), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Risengr%C3%B8d&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4597644
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Denmark. Associated with Denmark by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 3 dl (300 ml / 1¼ cups) water
- 180 g porridge rice
- 1 liter whole milk
- 2 pinches salt
- 4 tbsp white granulated sugar
- 2 tsp cinnamon
- 50 g butter
Method
- Bring water and rice to a boil in a deep pot. Boil the rice at steady heat and with active stirring for approximately 2 minutes.
- Add milk and return to a boil. Simmer over low heat, stirring actively for approximately 10 minutes.
- Put on lid and simmer for approximately 30 minutes, stirring often to prevent sticking.
- Test the porridge for thickness—if it seems too thin, simmer for another 5–10 minutes.
- Add salt.
- Combine sugar and cinnamon in a bowl or container.
- Serve porridge warm with cinnamon-sugar on top and a bit of butter in the middle.