Risengrod (Rice Porridge)
1 cup rice (grodris)
1 cup water
4 cups milk (sodmaelk/whole milk)
Put water and rice in a pot and bring to a boil and let it boil for 2 minutes. Add the milk and stir until it starts to boil. Turn heat down to minimum and cook for 35-45 minutes until rice is cooked, stirring occasionally. Put in fridge until for a day, or until cold.
Ris alamade:
6 tsp. vanilla sugar (or regular vanilla…cut back the amount)
2 Tbsp. sugar
Roughly 2 cups whipping cream
About 6 oz. almonds (without the skin and chopped) Boil in water 2-4 minutes to slip off skin (leave one almond whole to keep with tradition)
Take the cold risengrod and add the sugar, vanilla, and almonds. Mix well. Whip the cream and add a little at a time until it’s light and fluffy. Taste and adjust sugar and vanilla.
Serve with cherry sauce over it, either warm or cold…I prefer warm!
This is a Danish Christmas dessert that I love. They put a whole almond in each batch and whoever gets it gets a gift. Some Danes hold the almond if they get it too early since it is customary to eat all of the pudding until the whole almond is found!
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