Danish Rice Porridge (Risengrød) – vegan
When it’s Christmas time in Denmark there is a dish that never gets neglected. I can honestly say that I don’t know anyone who doesn’t eat this when December comes around. The dish is Risengrød which is a kind of rice porridge that just screams Christmas. At least here in Denmark.
It is super easy to make and it’s a favorite for grown ups as well as kids. I guess the fact kids like it so much also has something to do with the toppings (cinnamon and sugar) as well. It is traditionally made with whole milk and pudding rice, which is a short strained type of rice similar to what you might know from risotto.
The version I’m making uses coconut milk instead of whole milk and I can only recommend doing it this way. Coconut milk is much easier on your stomach, but it’s also much easier to make since it doesn’t burn very easily like cows milk does. Usually the only difficult or time consuming part of making rice pudding is the constant stirring as you try not to burn the porridge in the bottom of the pot. I’ve however not managed to even come close to burning it while using coconut milk. Not even with two kids distracting me causing me to almost completely forget to stir in it at all.
For the porridge
- 1 can (400 ml / 1,7 cups) full fat coconut milk
- 800 ml (3,4 cups) water
- a pinch of salt
- 250 grams (0,6 pounds) pudding rice (short strained rice)
- cane sugar
- optional: butter (we use vegan butter)
The coconut milk should have around 18g fat per 100ml or it has been diluted with water. If you only have light versions available I would suggest using two cans and only 400 ml (1,7 cups) water.
- Mix the coconut milk, water, and salt in a big pot and heat it to a simmer over medium heat.
- Add the rice when the liquid is just about to boil.
- Turn the heat down to a gentle simmer. Let it simmer under a lid.
- Stir occasionally and let it simmer until it is no longer runny. It takes about 45 minutes and then it’s ready to serve.
Season with cinnamon and sugar to taste (if it’s a dessert you can be more generous) and a spoonful of “butter” in the middle just before serving so it melts and make the porridge look even more inviting.
The Rice Pudding can be made both as a dessert and as the main course. We usually make a smoothie to go with it if we make it as a main course so we get some veggies and fruit with the meal.
Sounds delicious! I’m looking forward to trying this with my family this Christmas.