Danish rice porridge (risengrød)

A recipe for rice porridge cooked on the hob – stovetop rice porridge.

The recipe serves about 4 as a dessert.

If the rice porridge is to be served as a main meal, I would recommend making at least 1 1/2 times the recipe.

Course Dessert, Main course

Cuisine Danish

Nøgleord Christmas, Christmas food, Rice porridge

Total Time 1

Servings people

Calories 253kcal

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.