A Chill in the air and nights getting longer by the day mean Christmas is just around the corner! It’s also perfect weather to cozy up with a warm bowl of Nissen’s favorite dish, risengrød! It may not get all the press that fancy risalamande gets, but it’s a perennial favorite, and can be eaten all season long. As a bonus, it reheats well.
Risengrød (Danish Rice Pudding)
adapted from a recipe on alra.dk
- 1 1/4 cup water
- 1 cup arborio rice*
- 4 1/2 cup milk (room temperature)
- 1/2 teaspoon salt
- 1 teaspoon vanilla sugar
*NOTE – Grødris is used in Denmark but can be difficult to source in the United States. We have heard of many different types of rice being substituted here; whatever you choose, it should be a shortgrain rice.
Bring water and rice to a boil in a heavy-bottomed saucepan; cook over medium heat while stirring for about 2 minutes. Add milk, salt and vanilla sugar, and bring back to a boil. Reduce heat to low and cook for 10 minutes while stirring). Cover and cook for an additional 25 – 35 minutes, stirring often.
Mix sugar and cinnamon together to taste.
Serve the Risengrød warm, sprinkled with cinnamon-sugar and a pat of butter in the middle.