Friday, December 8, 2017


I always make Risengrød Christmas Eve, cause I have to feed the Nisse, otherwise they'll play tricks on me all year long.  In our family we served it in a wooden bowl with a wooden spoon, never metal. And I do the same.  A generous chunk of butter on top and a good sprinkle of cinnamon sugar as well.

Last year I made my Risengrød, and since we were going to a Christmas Eve Party, I turned part of that into Ris'alamande.  Which I told you about in another post.
Risengrød with a nice knob of butter on top and sprinkled with Cinnamon Sugar. 

Tradition says you hide a whole almond in the Risengrød for someone to find, and the finder gets a special gift.  My family did this with the Risengrød on Christmas Eve. 

Not only was a whole almond hidden inside for a lucky person to find, but the person who found it, received a marzipan pig as a prize.  Although I don't remember getting a pig, but I do remember getting chocolate.  Mom would actually hide two almonds, and one of them would always end up in one of the grandchildren's bowls.  

Amazing how that happened.

I make my Risengrod the old fashioned way, I stir and stir and stir as it's cooking away. 

 You can actually see the rice start to expand as you're stirring.
Just before it's ready...
You can continue to stir it, up to 45 minutes, yes, really, 45 minutes.   Or you can do as we did growing up.  Mom would get it to the point just before the above picture, wrap it in a goosedown comforter and put it aside to finish cooking.  The rice would finish cooking in the residual heat and come out beautifully creamy.  Space was usually at a premium on the stovetop whilst cooking dinner.
yield: 4-6 servingsprint recipe


prep time: 5 MINScook time: 45 MINStotal time: 50 mins
Risengrød is a traditional Danish dish served at Christmas as part of the Christmas celebrations. It is also made and enjoyed throughout the year as the base for Risalamande.


  • 1 cup Arborio, sushi or short grain rice
  • 1 cup water
  • 4- 4 1/2 cups milk
  • 1 teaspoon Vanilla Sugar or 1/2 teaspoon Vanilla extract and 1 teaspoon sugar


  1. Add the water to a heavy bottomed pan, one which will hold all the milk and rice. Bring the water to a boil, add the rice, stir. Bring back to a boil, stirring constantly, then add the milk one cup at a time, continually stirring. Bring to a boil, simmer for about 40-45 minutes, stirring all the while. The rice will cook up and start to break down, and will make it very creamy looking. (My mom would also bring it to a boil, take it off of the heat and wrap it well in a goosedown comforter and set aside for an hour, this would enable the rice to continue to cook while not having to stir it constantly) Add the vanilla sugar or sugar and vanilla extract at the end and stir well. Serve with some butter, about a teaspoon or so on top and sprinkle with cinnamon and sugar.

Created using The Recipes Generator
Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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