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.[1]
Total Time
45 minutes
Servings
2
Prep Time
5 minutes
Cook Time
40 minutes
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
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.
2 minutes
Add milk and return to a boil. Simmer over low heat, stirring actively for approximately 10 minutes.
10 minutes
Put on lid and simmer for approximately 30 minutes, stirring often to prevent sticking.
30 minutes
Test the the porridge for thickness—if it seems too thin, simmer for another 5–10 minutes.
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.