Danish rice porridge (risengrød) is one of the most loved dishes in Denmark, especially in the cold months. It is a traditional, simple dish full of hygge, and one that is closely tied to Christmas. This recipe for rice porridge is both easy and quick to make, and the result is always a creamy, rich and flavourful porridge the whole family will love.
Rice porridge is made from just a few ingredients – pudding rice, milk, a little salt and butter. When the porridge is served, it is topped with a generous knob of butter and a sprinkling of cinnamon sugar, which gives it the classic, irresistible flavour we all know and love. You can also add a little vanilla if you would like a more aromatic porridge.
This easy rice porridge recipe is perfect for busy weekdays and cosy winter evenings alike. It is also an inexpensive dish that fills you up and doesn’t call for many ingredients.
Rice porridge is a natural choice at Christmas too, when it is traditionally served as part of the festive season – either for a relaxed lunch or for dinner, ideally followed by risalamande (the Danish Christmas dessert of rice porridge, whipped cream and almonds) if there is any left over.
How do you make rice porridge?
To make rice porridge you need pudding rice and milk. Start by bringing the rice to the boil in a little water to stop it catching on the bottom once the milk is added. Then add the milk and let the porridge cook slowly over a low heat, stirring now and then so it doesn’t stick to the bottom of the pan. After about 40 minutes you have a lovely creamy rice porridge that can be served straight away or kept for later.
It is important to keep an eye on the heat throughout. Rice porridge needs patience and slow cooking to reach the right consistency. If the porridge becomes too thick, loosen it with a little extra milk so it stays soft and creamy.
Tips and variations for rice porridge
- Milk: Using whole milk gives you the richest, creamiest rice porridge. If you want a lighter version, you can use semi-skimmed or skimmed milk instead.
- Pudding rice: It is important to use pudding rice (short-grain rice) for rice porridge, as it absorbs the milk perfectly and gives the porridge the creamy consistency you are after. Ordinary long-grain rice won’t give the same result.
- Christmas and rice porridge: At Christmas, rice porridge is an important tradition. It is also used to make risalamande, a classic Danish Christmas dessert in which the porridge is folded together with whipped cream, vanilla and chopped almonds.
- Leftovers: Got leftover rice porridge? You can easily make rice porridge pancakes, or use the porridge as the base for a dessert such as klatkager (little fried porridge cakes).
Serving rice porridge
When you serve rice porridge, you can go for the classic topping of butter, sugar and cinnamon. If you fancy trying something new, top the porridge with fresh berries, chopped nuts or a little honey to give the traditional dish an extra twist. Rice porridge can also be served as a dessert, and it is perfect in the cold winter months, when it brings warmth and comfort.
Keeping and storing rice porridge
Rice porridge keeps well for later. Once the porridge has cooled, store it in an airtight container in the fridge for up to 2-3 days. Reheat it in a saucepan with a little extra milk to bring back the creamy consistency, or use the cold porridge to make rice porridge pancakes or klatkager, another classic Danish dish.
Danish rice porridge (risengrød)
Ingredients
- 200 g pudding rice short-grain rice
- 250 ml water
- 1 l whole milk
- Salt
Cinnamon sugar for the rice porridge
- 5 tbsp sugar, preferably cane sugar
- 1 tbsp ground cinnamon
Method
- Bring the water and rice to the boil in a heavy-based saucepan over a medium heat, and let it simmer for about 5 minutes, or until the water has almost boiled away.
- Pour in the milk and bring the porridge to the boil, stirring.Once the rice porridge is boiling, turn the heat down low and put a lid on the pan.Let the rice porridge simmer over a low heat – at home I have it on 2 out of 9.
- Let the rice porridge simmer gently, covered, for about 40 minutes, stirring regularly as it cooks.On a very low heat the rice porridge shouldn’t catch on the bottom, but stir it carefully anyway while it cooks.
- For the last 5 minutes of the cooking time, remove the lid and cook the rice porridge until the rice is tender.The rice porridge thickens further as it cools slightly, so take care not to overcook it.
- Season the rice porridge with salt and serve it with a knob of butter and cinnamon sugar.
Nutrition
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Den virker hver gang. Tak
X 1 1/2 hvis det er til hovedret
Sødmælk brænder på omkring 83°C så når den skal stå og simre så gå efter 70-75° ( jeg har Ztove komfur med indbygget termometer).
Hejsa
Ihhh hvor godt at høre – tusind tak 🙂
Ej hvor fedt med komfuret, det må være dejligt 🙂
Rigtig glædelig jul 🙂
Warm wishes, Dianna
Perfekt opskrift ⭐️
Tak – det er jeg glad for at høre:)