Northern Europe / Main
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.
Ingredients
- water3 dl
- porridge rice, porridge rice180 g
- whole milk1 L
- salt2 pinch
- granulated sugar, white4 tbsp
- cinnamon2 tsp
- butter50 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
Add milk and return to a boil. Simmer over low heat, stirring actively for approximately 10 minutes.
Put on lid and simmer for approximately 30 minutes, stirring often to prevent sticking.
Test the porridge for thickness—if it seems too thin, simmer for another 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.
Region evidence: recipe text — “Risengrød is part of the Nordic Christmas tradition as a dinner dish.”
