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Risengrød

Risengrød — a pudding recipe, 7 ingredients, about 90 min.

Serves 2 · 90 min · Pudding

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 dl (300 ml / 1¼ cups) water
  • 180 g porridge rice
  • 1 liter whole milk
  • 2 pinches salt
  • 4 tbsp white granulated sugar
  • 2 tsp cinnamon
  • 50 g butter
Make it lactose-friendly
  • 1 liter whole milk → lactose-free milk, oat milk, or almond milk
  • 50 g butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Bring water and rice to a boil in a deep pot. Boil the rice at steady heat and with active stirring for approximately 2 minutes.
  2. Add milk and return to a boil. Simmer over low heat, stirring actively for approximately 10 minutes.
  3. Put on lid and simmer for approximately 30 minutes, stirring often to prevent sticking.
  4. Test the porridge for thickness—if it seems too thin, simmer for another 5–10 minutes.
  5. Add salt.
  6. Combine sugar and cinnamon in a bowl or container.
  7. Serve porridge warm with cinnamon-sugar on top and a bit of butter in the middle.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0