With Christmas greetings from Kim Gladstone Herlev, Experimentarium, Denmark
Danish rice pudding is a very traditional and famous dish in Denmark. We call it Risengrød which directly translated simply means Rice pudding.
Risengrød is mostly served in the month of December and especially in the time around the Christmas days. In many families a large batch of rice pudding is made on the 23rd of December where some of it is eaten for dinner and the rest is saved for the 24th. On the day of Christmas eve the rice pudding is mixed with vanilla, whipped cream and almonds and it's served as the famous and very delicious Christmas dessert Risalamande.
Metric - US Customary
2.25 dl short-grained white rice pudding rice
1 dl water
1 liter milk
1 tsp salt
Cinnamon-Sugar
4 tbsp sugar
1 tbsp cinnamon
- Pour the water and the rice into a large saucepan. Add salt, heat it up and let it boil for about 2 minutes.
- Pour the milk into the saucepan and let it boil while stirring.
- Let the rice pudding boil lightly/simmer for about 35 minutes under a lid. Remember to stir in the pudding regularly so that the rice does not burn to the bottom of the saucepan.
- Make some cinnamon sugar by mixing the sugar and cinnamon in a small bowl.
Serve the rice pudding with a tablespoon of butter and the cinnamon sugar
