Risengrød or Risgrynsgröt ♥ A Christmas Eve rice porridge & great to have during cold winter months

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Risengrød, a cherished Nordic dish, captures the essence of cozy winter evenings. Traditionally savored on Christmas Eve, this creamy rice porridge, gently scented with cinnamon, is a warm embrace against the cold. Simple yet nourishing, Risengrød is a culinary tradition that's as comforting as it is delightful.

Ingredients

💧 2 cups water
🍚 1 cup short-grain white rice, grønoris
🥛 4 cups milk
🌿 Cinnamon for sprinkling
🧈 Butter for serving
🍹 Optional: Black currant or red currant juice

Instructions

1- Rinse the Rice:

Rinse 1 cup of short-grain white rice under cold water using a colander.
Remove excess starch.

2- Boil Water:

Pour 2 cups of water into a saucepan.
Place on a Kenmore Elite gas range/stove.
Bring to a boil.

3- Cook Rice:

Add the rinsed rice to boiling water.
Stir occasionally with a wooden spoon.
Reduce heat to low, cover with a glass lid.
Cook for about 10 minutes until water is absorbed.

4- Add Milk:

Stir the rice to ensure it isn't sticking.
Gradually add 4 cups of milk, stirring continuously.
Increase the heat slightly, bring the mixture to a gentle boil.

5- Simmer:

Reduce to very low heat, cover with lid.
Simmer for 25 to 40 minutes until rice is tender.

6- Check Consistency:

After 25 minutes, check consistency.
The porridge should be creamy and thick.

7- Serve:

Serve warm Risengrød in bowls.
Sprinkle with cinnamon and add butter.

8- Traditional Experience:

Accompany with black currant or red currant juice.

Prep Time: 5 minutes
Cook Time: 35-50 minutes
Total Time: 40-55 minutes
Servings: 4
Calories: Approximately 180
Proteins: 5g
Fats: 7g
Carbohydrates: 23g
Equipment:

Gas Range/Stove: Kenmore Elite
Medium-sized stainless steel saucepan
Wooden spoon
Colander
Glass lid
Clear glass serving bowl
Royal Copenhagen plate
Spoon
Small glass bowl
Knife
Drinking glass

Cooking Tips

Rinsing Rice: Ensures cleanliness and reduces excess starch for a better texture.
Constant Stirring: Essential when boiling milk to prevent scalding or sticking.
Leftovers: Transform into Danish Klatkager by forming and frying small pancakes.

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