Creamy Scandinavian Risengrød

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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Creamy Scandinavian Risengrød

Posted by Waivio guest: @waivio_hivecooking