In Danish Risengrod "Risengrød"
Rice porridge or as they call it in Denmark Risengrød is traditionally eaten during the month of December, and it is the main ingredient in the Danish dessert, “Ris a’lamande” which you will find on nearly every Danish Christmas dinner table on Christmas Eve the 24 of December.
A big portion of the rice porridge is usually prepared on “lille juleaften” that is the day before Christmas Eve the 23rd of December and a lot of Danes eat rice porridge with butter, cinnamon and a special Christmas beer called “Hvidtøl”.
To keep a good relationship with the NISSE it is also a tradition to serve a bowl of risengrød for the NISSE. This is usually served on the loft or if you are living on a farm it is served in the barn.
If you intend to serve "Ris a lamande" on Christmas eve, you will need to cook enough rice porridge and use the leftovers in the "Ris a lamande".
2 liters of Milk
290 g short grain Rice
2 teaspoons of Salt
2 whole vanilla beans
Bring the milk to the boil and add the rice while stirring.
Cut the vanilla beans in half length wise, scrape out the seed and add to milk and rice together with the remaining vanilla bean.
Bring the rice back to boil while stirring, turn the heat down to minimum and boil for 50-60 min. with the lid on.
You will need to stir it often to avoid it burning to the bottom off the pot.
Add the salt at the end. If the porridge turn out to be to thick at the end, then add a little more milk.
The rice porridge is plated up and served with a teaspoon of butter in the middle and sprinkled with cinnamon sugar and red cordial or light beer.
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This is a must for flavor and old tradition. Add 2 whole vanilla beans. Cut vanilla beans in half (length wise) scrape the vanilla out and add to milk …
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