Saturday, 14 December 2019

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Fuldkorns Risengrød - Danish Sweet Rice Pudding Made with Whole Grain Brown Danish Pudding Rice


Recipe from Urtekram

Serves 4

Preparation and Cooking Time: 1 hour 30 minutes

Ingredients:

1. 1 cup (180 g) Danish whole grain pudding rice (Grødris)
2. 1 litre fresh skimmed milk
3. ¼ tsp salt (optional)
4. 1 tsp vanilla powder or 1 vanilla pod (optional)

Toppings:

1. A dash of butter
2. A dash of sugar
3. A dash of cinnamon powder

Directions:

1. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

2. In a pot on high heat, bring to boil rice and milk under constant stirring.

3. Once the milk starts boiling, reduce heat (no. 4 out of 9 on my stove), cover pot and simmer for 1 hour 20 minutes, stirring occasionally and keeping 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.

4. Once cooked, add salt and vanilla (optional) and mix well.

5. If it is too wet, turn up heat to evaporate the liquid a little, stirring constantly.

6. Scoop into a serving bowl top with a sprinkling of cinnamon powder, a dash of sugar and a dash of butter. it is also good on its own :-)

Additional Information:

This is a classic Danish dish and its Danish name is "risengrød", which directly translated means the rice pudding or porridge. When in Denmark, one should try it. The Danish rice pudding is actually porridge cooked with milk. When I first came to Denmark and was introduced to the Danish rice porridge for the first time, I thought it was strange that the Danes eat their porridge sweet. As a Chinese, we only eat our porridge as a savoury dish. I never thought that rice could be cooked like a "dessert". But I like it a lot.

Daddy FECS however found it strange that we Chinese eat our porridge savoury, and he would never eat the Chinese porridge, nor would he like to try it. Talking about cultural differences! Daddy FECS grew up eating this dish, and he loves to eat it the Danish way with the cinnamon sugar and butter. However, it actually tastes very good without the sugar and the butter topping.

In general, I use one part rice and 4 parts fresh milk to cook the porridge. This is a healthier and more nutritious version made using whole grain pudding rice.

It took me some time to learn how to make this. It is either too soft, or too hard or too much liquid. Today, I succeeded. The Danish Daddy FECS gave his endorsement, after helping me taste a sample for the consistency.

References:

http://www.arla.dk/opskrifter/Risengrod-med-kanelsukker-og-smorklat/



1. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

2. Bring to boil rice and 4 cups of fresh milk under constant stirring.

3. Once the milk starts boiling...

4. Cover pot, reduce heat (no. 4 out of 9 on my stove) and simmer for 1 hour 20 minutes, stirring occasionally and keeping 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 :-) Add salt and vanilla and mix well (optional).

Serve with a sprinkling of cinnamon powder mixed with sugar and a dash of butter. It is also good on its own :-)




14 Dec 2019 (3Y6M28D): Baby FECS enjoying risengrød :-)

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