Search This Blog

Saturday, December 20, 2014

Risengrød / Risgrynsgröt (Danish and Swedish rice pudding)

This was a really nice and comforting rice pudding. According to, it's called Risengrød in Denmark and Risgrynsgröt in Sweden, and it's especially served on Christmas Eve - both to family members and, traditionally, as an offering to the Nisse or Tomte, a benevolent but touchy household spirit. 
A single blanched almond is added to the pot before serving; whoever finds it is likely to be married in the next twelve months. Leftovers are reserved and used to make a more elegant rice pudding (Risalamande in Danish) to serve with Christmas dinner the next day. Enjoy.
Recipe source: here.

Last year: Dates filled with mascarpone and almonds (raw).
Two years ago: The Easterner (cocktail).
Three years ago: Breakfast braided bread with cheese and ham filling.
Four years ago: Avocado halves stuffed with salty cheese and tomatoes and Mexican nachos with four mixed dips (salsa, guacamole, garlic sauce, cheese fondue).

Ingredients (serves 4):
  • 500 ml milk
  • pinch of salt
  • 100 g sugar
  • 200 g white rice
  • 1 slice of butter or to taste
  • a sprinkle of cinnamon or to taste

Bring 375 ml water, the salt and the butter to a boil in a medium pot. Pour the rice and let it boil on low heat, stirring often to avoid sticking. Simmer for 10-15 minutes until the rice absorbs most of the water. 
Add milk and stir. Simmer for a further 45 minutes, then stir in the sugar. Serve with sprinkled cinnamon and some extra butter, if you want. 
It's done, dig in! :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...