Serves 4
Preparation and Cooking Time: 1 hour 30 minutes
Ingredients:
1. 1 cup (180g) Danish whole grain pudding rice (Grødris)
2. 2 cup of water (500ml)
3. 1 litre skimmed fresh milk or full-fat fresh milk
3. 1 litre skimmed fresh milk or full-fat fresh milk
4. ¼ tsp salt (optional)
Toppings:
For each serving, add:
Toppings:
For each serving, add:
1. A dash of butter
2. A dash of sugar
3. A dash of cinnamon powder
Directions:
2. Add 1 litre of fresh milk and salt, bring to a boil under constant stirring, about 12 minutes (no. 7 on my stove).
4. 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.
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:
https://madensverden.dk/risengroed/
2. A dash of sugar
3. A dash of cinnamon powder
Directions:
1. In a pot, bring to boil 500ml 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 almost cooked, but chewy. This takes about 15 minutes. There should still be some structure and should not be completely mushy like porridge. 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. Add 1 litre of fresh milk and salt, bring to a boil under constant stirring, about 12 minutes (no. 7 on my stove).
3. Once the milk starts boiling, reduce heat (no. 2.5 out of 9 on my stove) and simmer for 15-30 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.
4. 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.
5. 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:
https://madensverden.dk/risengroed/
http://www.arla.dk/opskrifter/Risengrod-med-kanelsukker-og-smorklat/
https://www.louisesmadblog.dk/risengrod/
https://mad.winther.nu/recipe/2328-fuldkornsrisengroed.food
Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.
Add 500ml of water and bring to boil on high heat. You don't have to stir as you are using whole wheat rice, they won't stick to the pot.
Cook rice on high heat until the water has been cooked down after most of the water has evaporated and the rice is almost cooked, but chewy. There should still be some structure and should not be completely mushy like porridge. It takes about 15 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 and salt into the pot, bring to boil under constant stirring (about 12 minutes under no. 7 on my stove)
5. When the milk starts boiling...
Reduce heat (no. 2.5 out of 9 on my stove) and simmer for 15-30 minutes to let the milk soaked into the rice pudding, stirring occasionally and keep watch to prevent burn.
Now it's done :-) Cover and 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.
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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