cinnamon rice pudding (risengrød)
"this is a Danish Christmas food but it is so good it can be eaten all year round. to really get the Danish feel drink a glass of syrup with the dish."
Difficulty
Easy 👌Ingredients
Utensils
pot
Step 1/4
- 125 g thick white rice (grødris)
- 100 ml water
- pot
pour the rice and water in a big pot and bring to a boil over medium to high heat. make sure to stir so the rice doesn't burn.
Step 2/4
- ¾ l milk
- ½ tsp salt
when the water has evaporated add the milk and salt and stir untill the milk is boiling.
Step 3/4
when the milk is boiling turn the heat down and let it simmer for an hour. stir every 5 minutes to make sure the rice doesn't burn. alternatively I like to take the pot of the stove and wrap it in a towel and then a duvet and leave it for 1 and a half hours. this way it will take care of itself and there's no need to stir. then after the time has passed just put it back on the stove and bring it to a boils for 5 minutes and it's ready.
Step 4/4
- ½ tbsp cinnamon
- ½ tbsp butter
- ½ tbsp white sugar
when the rice pudding is thick put it in a bowl and add sugar, cinnamon and butter, the amount is personal preference.