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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Denmark

Risengrød

Serves 2 · 40 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. 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.
  2. Add milk and return to a boil. Simmer over low heat, stirring actively for approximately 10 minutes.
  3. Put on lid and simmer for approximately 30 minutes, stirring often to prevent sticking.
  4. Test the porridge for thickness—if it seems too thin, simmer for another 5–10 minutes.
  5. Add salt.
  6. Combine sugar and cinnamon in a bowl or container.
  7. Serve porridge warm with cinnamon-sugar on top and a bit of butter in the middle.