Risengrød (Danish Rice Porridge)
Danish
Stir the rice near the bottom more often as the milk thickens. Stop while the porridge is a little loose, since it continues to thicken while you set out the cinnamon and butter.
- Servings (recipe yield)
- 2 servings
- Prep time
- 5 min
- Cook time
- 40 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- Water 3 dl
- Pama porridge rice 180 g
- Whole milk 1 liter
- Salt 2 pinches
- Sugar 4 tablespoons
- Cinnamon 2 teaspoons
- Butter 50 g
Instructions
- 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 bring the concoction to a boil. Boil the pot at low heat, still with active stirring for approximately 10 minutes.
- Put on lid and boil for approximately 30 minutes. Stir the pot often. If the porridge seems too thin, boil it for another 5-10 minutes.
- Mix sugar and cinnamon to form cinnamon sugar in a bowl or container.
- Serve warm with cinnamon sugar on top and a bit of butter in the middle.
Source: Public Domain Recipes · Vilhelm Bergsøe · Recipe source · Public-domain source license