Serves 6
Ingredients:
1. 1 cup (180g) whole grain sushi rice - fuldkorn grødris
2. 1 litre full cream fresh milk
3. 1 litre water (4 cups)
4. 1 vanilla pod
5. 2-4 TBS sugar (30-60g)
6. 1/4 tsp salt (optional)
7. 100g almond de-skinned and chop coarsely
8. 400ml cream (piskefløde)
2. Meanwhile slice and scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.
5. Once the milk starts boiling, reduce heat (no. 2.5 out of 9 on my stove) and simmer for 15 minutes to let the milk soaked into the rice pudding and cooked down to the desired consistency, stirring occasionally and keep watch to prevent burn.
7. Cover and let it cool down out in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight.
8. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.
9. Gently fold in the chopped almonds and whip cream bit by bit so that it is evenly mixed in. Be careful not to be too harsh, as it will make the pudding mushy.
1. Pre-heat oven to 200 degree Celsius.
2. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.
3. In an iron-cast pot (or any pot that can go into the oven later), bring to boil rice and water and boils until the water evaporates.
4. Scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.
5. Add milk and cover pot (or use aluminum foil to cover pot) and transfer to the oven for 30 mins (but turn off the oven after 20 minutes of being in the oven). Cooking in the oven free you from having to stir it frequently.
6. Once cooked, take it out of the oven, add the salt, sugar and vanilla mixture into the pot and mix well. Don't worry, if it looks rather liquid, as the rice pudding will adsorb the liquid, when it is cooled completely. If you wish to avoid a layer of "skin" from forming, while cooling, sprinkle sugar over it.
7. Let it cool in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight. The rice pudding will continue to soak up the liquid, so don't worry if your pot of rice pudding looks very liquid before you let it cool down.
8. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.
9. Gently fold in the almonds and whip cream bit by bit so that it is evenly mixed in.
10. Serve with warm cherry sauce.
Additional Information:
It takes longer to cook whole grain risengrød, but once done, the taste is similar to white rice risengrød.
References:
https://www.arla.dk/opskrifter/risalamande/
4. 1 vanilla pod
5. 2-4 TBS sugar (30-60g)
6. 1/4 tsp salt (optional)
7. 100g almond de-skinned and chop coarsely
8. 400ml cream (piskefløde)
Directions:
Method 1 - Stove top:
1. In a pot, bring to boil 1 litre of water and rice on high heat until the water has been cooked down after most of the water has evaporated and the rice is completely cooked, but chewy. There should still be some structure and should not be completely mushy like porridge. It takes about 30 minutes. Because you are using wholewheat rice, you don't have to stir during the boiling, except towards the end, stir to check that the rice pudding is cooked.
Method 1 - Stove top:
1. In a pot, bring to boil 1 litre of water and rice on high heat until the water has been cooked down after most of the water has evaporated and the rice is completely cooked, but chewy. There should still be some structure and should not be completely mushy like porridge. It takes about 30 minutes. Because you are using wholewheat rice, you don't have to stir during the boiling, except towards the end, stir to check that the rice pudding is cooked.
2. Meanwhile slice and scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.
3. Add one litre of milk and salt, bring to a boil under constant stirring, about 10-15 minutes.
4. Add sugar and vanilla mixture into the pot and mix well.
5. Once the milk starts boiling, reduce heat (no. 2.5 out of 9 on my stove) and simmer for 15 minutes to let the milk soaked into the rice pudding and cooked down to the desired consistency, stirring occasionally and keep watch to prevent burn.
7. Cover and let it cool down out in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight.
8. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.
9. Gently fold in the chopped almonds and whip cream bit by bit so that it is evenly mixed in. Be careful not to be too harsh, as it will make the pudding mushy.
10. Serve with warm cherry sauce.
Method 2 - Oven:
Method 2 - Oven:
2. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.
3. In an iron-cast pot (or any pot that can go into the oven later), bring to boil rice and water and boils until the water evaporates.
4. Scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.
5. Add milk and cover pot (or use aluminum foil to cover pot) and transfer to the oven for 30 mins (but turn off the oven after 20 minutes of being in the oven). Cooking in the oven free you from having to stir it frequently.
6. Once cooked, take it out of the oven, add the salt, sugar and vanilla mixture into the pot and mix well. Don't worry, if it looks rather liquid, as the rice pudding will adsorb the liquid, when it is cooled completely. If you wish to avoid a layer of "skin" from forming, while cooling, sprinkle sugar over it.
7. Let it cool in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight. The rice pudding will continue to soak up the liquid, so don't worry if your pot of rice pudding looks very liquid before you let it cool down.
8. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.
9. Gently fold in the almonds and whip cream bit by bit so that it is evenly mixed in.
10. Serve with warm cherry sauce.
Additional Information:
It takes longer to cook whole grain risengrød, but once done, the taste is similar to white rice risengrød.
References:
https://www.arla.dk/opskrifter/risalamande/
Whole grain rice for making Danish rice pudding
Measure 180 g of whole grain rice for making Danish rice pudding
Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.
Rinsed :-)
Add 4 cups of water (1 litre) and bring to boil on high heat.
Cook rice on high heat until the water has been cooked down after most of the water has evaporated and the rice is completely cooked, but chewy. There should still be some structure and should not be completely mushy like porridge. It takes about 30 minutes. Because you are using wholewheat rice, you don't have to stir during the boiling, except towards the end, stir to check that the rice pudding is cooked.
Add 1 litre of fresh milk into the pot, bring to boil under constant stirring.
Stir frequently.
Add 1/4 teaspoon salt
Add vanilla powder OR
Slice and scrape out vanilla bean from vanilla pod.
Mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.
Add the sugar & vanilla mixture and salt into the pot.
Add also the vanilla pods into the pot
Bring to boil the milk
Now it is boiling...
Once the milk starts boiling, reduce heat (no. 2.5 out of 9 on my stove) and simmer for 15 minutes, stirring occasionally and keep watch to prevent burn. Note, don't overcook the rice. When the rice pudding is done, although it is soft, there should still be some structure and should not be completely mushy like porridge.
Now it's done :-) Cover and let it cool down in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight. The rice pudding will continue to soak up the liquid, so don't worry if your pot of rice pudding looks very liquid before you let it cool down.
Method 2: Oven
This is how the rice looks when the milk is brought to boil...
Cover the pot with a piece of aluminum foil.
Place in the oven and bake for 10 mins at 200 degree Celsius. Then turn off the oven heat, but continue to let it bake for another 20 minutes. Altogether 30 minutes in the oven.
Now it is done and taken out of the oven. You will see that it is still very watery. Not to worry, when it is cooled, the liquid will be absorbed into the porridge.
This is how the porridge looks like after being taken out of the oven.
Taste to see if it is cooked. You will notice that it still retains its structure, but it is cooked, nice and chewy.
This is how it looks like during the cooling process. You will notice that it is starting to look thicker. You can cool it in the fridge or outside in the cold.
Now it is completely cooled down, and the milk is absorbed into the rice pudding.
Add in whipped cream.
Add in chopped almonds.
Add cherry sauce, and now it is ready to eat :-)
