cinnamon rice pudding (risengrød)

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funkyduck

Community member

"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 👌
25
min.
Preparation
0
min.
Baking
90
min.
Resting

Ingredients

Servings2
125 g
thick white rice (grødris)
¾ l
milk
½ tsp
salt
100 ml
water
½ tbsp
cinnamon
½ tbsp
butter
½ tbsp
white sugar

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.

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