Danish Christmas Rice Porridge
In Denmark, we eat rice porridge with cinnamon sugar and butter for dinner all through December. It's closely associated with Christmas in Denmark.
Servings: 4 servings
Calories: 441kcal
Ingredients
Rice Porridge
- 190 g porridge rice
- 250 ml water
- 1 l whole milk
- pinch salt
Cinnamon Sugar
- 3 tbsp sugar
- 3 tsp cinnamon
Topping
- butter as much as you want
Instructions
Make the rice porridge
- Pour the water into a pot and bring it to a boil.250 ml water
- Pour in the rice. Let it boil for about 2 minutes or until all of the water has evaporated.190 g porridge rice
- Then pour in the whole milk. If you use milk with less fat, it's possible to burn it.1 l whole milk
- Bring it to a boil, and then turn the heat to medium-high.
- Stir about every 2 minutes until the porridge thickens, then stir more often.
- Once it has the right consistency, put in a pinch of salt and stir to combine. Taste and add more salt if needed.pinch salt
Make the cinnamon sugar
- Add 3 tablespoons of sugar and 3 teaspoons of cinnamon to a small bowl.3 tbsp sugar, 3 tsp cinnamon
- Stir to combine.
Serve the rice porridge
- Eat the porridge with a good knob of butter and cinnamon sugar. If you accidentally eat both of those before finishing your bowl. You’re allowed to add more.butter
Video
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 57g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 202mg | Fiber: 1g | Sugar: 19g