Cookbook:Risengrød
Appearance
Risengrød | |
---|---|
Category | Pudding recipes |
Servings | 2 |
Time | Total: 45 minutes Prep: 5 minutes Cooking: 40 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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.[1]
Ingredients
[edit | edit source]- 3 dl (300 ml / 1¼ cups) water
- 180 g porridge rice
- 1 liter whole milk
- 2 pinches salt
- 4 tbsp white granulated sugar
- 2 tsp cinnamon
- 50 g butter
Equipment
[edit | edit source]Procedure
[edit | edit source]- 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 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.
References
[edit | edit source]- ↑ "Risengrød | Public Domain Recipes". publicdomainrecipes.com. Retrieved 2024-12-09.