Best Danish Christmas Rice Porridge Recipes

DANISH CHRISTMAS RICE PORRIDGE

Steps:

• Bring the milk to a boil in a heavy saucepan.
• Add rice to the boiling milk, stirring.
• Lower the heat, cover with a lid and gently cook the rice for about an hour.
• Be very careful not to scorch the milk.
• Add salt.
• Serve the hot porridge with a pat of butter and sprinkle with cinnamon& sugar.

RICE PORRIDGE (RISENGRøD IN DANISH, RISGRYNSGRöT IN

Steps:

• Rinse rice well and drain. In a heavy-bottomed saucepan, bring 1 1/2 cups water, butter, and salt to a rapid boil over high heat. Pour in rice, stirring constantly to prevent sticking.
• Reduce heat to low, stirring rice until boiling is reduced to a simmer. Cover pot and simmer for 10 to 15 minutes, until rice has absorbed most of the water.
• Add milk to rice, stirring to incorporate. Bring mixture to a boil, stirring constantly, then immediately reduce heat to low.
• Once boiling has reduced to a simmer, cover pot and allow to cook, without stirring, for 45 minutes.
• Serve with cinnamon-sugar and butter to taste
• (Christmas Eve Reminder: Don't forget to stir a single blanched almond into the rice porridge before serving, particularly if there are family members you'd like to see married off. If there are Nisse about and livestock at stake, it's also a good idea to top the porridge with a big slice of butter ... or face the consequences!).

DANISH RICE PUDDING W/RASPBERRY SAUCE (RIS A LA MANDE)

Steps:

• Bring milk to a boil slowly in a large pot.
• Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds.
• When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds.
• Fold in whipped cream.
• Chill and serve with warm raspberry sauce.
• SAUCE:.
• In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
• Mix cornstarch with water and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
• TIP- you can also serve this dish with a strawberry sauce or a mix of raspberry and strawberry. I prefer the raspberry sauce as it adds a bit of tartness to an otherwise sweet dish. Traditionally the dish is served with a cherry sauce, our family never did though instead preferring the raspberry or strawberry sauce.