Risengrød is a traditional Danish rice porridge made by slowly cooking short-grain rice in milk until thick and creamy. This comforting dish is a winter favorite, often enjoyed during Christmas and tied to festive Danish traditions. Served warm with butter and cinnamon sugar, it brings a nostalgic, cozy feeling to cold days.
Ingredients
- 1 cup short-grain rice e.g., Arborio
- 4 cups whole milk
- 2 cups water
- 1 teaspoon salt
Optional:
- 1 cinnamon stick
- Lemon peel strip
- 1 teaspoon vanilla extract
Toppings:
- Butter
- Cinnamon sugar mix of ground cinnamon and sugar
Instructions
- Rinse the rice under cold water until the water runs mostly clear.
- In a large pot, combine rice and water. Bring to a gentle boil and cook for 5-7 minutes.
- Reduce heat to low and slowly add the milk. Add cinnamon stick or lemon peel if desired.
- Simmer gently, stirring often, for about 40 minutes until the mixture is thick and creamy.
- Remove the cinnamon stick or lemon peel. Stir in salt and vanilla extract if using. Adjust consistency with more milk if needed.
- Serve hot, topped with a pat of butter and a sprinkle of cinnamon sugar. Let the butter melt before stirring for the best flavor.
Notes
Risengrød — danish rice porridge that feels like a warm hug ❄️🍚
I have to tell you about risengrød — it’s this amazing Danish rice porridge that people enjoy especially in winter, and during Christmas. Honestly, it’s not fancy at all, just simple ingredients but it’s so cozy and filling, like a big warm blanket in a bowl.
What is risengrød exactly?
So basically, it’s rice cooked in milk until it’s thick and creamy. They use short-grain rice, the kind that gets soft and sticky, perfect for porridge. You add a little salt and cook it low and slow — the longer you cook, the creamier it gets. Some people add a cinnamon stick or lemon peel for a tiny bit of flavor, but even without that, it tastes great.Why do danes love it so much?
Besides tasting good, risengrød is tied to all these fun traditions. There’s a story about the “nisse” — these little elf creatures who are said to live in Danish houses and farms. Families leave a bowl of risengrød out for them on Christmas Eve to keep them happy. If you don’t, the nisse might mess around! It’s kind of like a cozy holiday ritual.What else can you do?
Try adding nuts, dried fruit, honey, or even gingerbread crumbs on top. The leftover risengrød can be mixed with cream and almonds to make risalamande — a yummy Christmas dessert.
Final thoughts
Risengrød is simple but it’s so full of warmth and memories. If you ever visit Denmark in winter, you have to try it. Or better yet, make it at home — it’s super easy and perfect when it’s cold outside.Danish сuisine
