Christmas Risengrød

Welcome to the Atlas Obscura Community discussion of Christmas Risengrød. Ask questions or share tips, experiences, pictures, or general comments with the community. For the story behind this food, check out the Atlas Obscura entry:

A few corrections from a well-meaning Dane:

  • Risengrød is a rice-based porridge served hot; traditionally topped with sugar, cinnamon, and a small scoop of butter (as shown in the photo); it’s usually considered a meal.

  • Risalamande is made from risengrød, adding vanilla, cream, and chopped almonds. It’s served cold, with warm cherry sauce; and it’s considered a dessert.
    Risalamande is the dish connected to the game mentioned; whoever gets the one whole almond in the bowl is entitled to a gift; it’s unlikely that someone would put it back, but they will hide it until everyone else at the table has eaten far too much.


Thanks so much! I always appreciate feedback from those who are familiar with these foods! We’ll definitely update the piece.

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  • 2.5 dl cream
  • 250 g grødris (ca. 3 dl) (short grain rice)
  • 1 liter milk
  • ¼ tsk groft salt

Preheat oven to 170C (~340F) Combine all ingredients in a oven proof pot. Put into the oven uncovered stirring when needed baking around 50 min. When a film forms on top of the liquid stir film back into rice then stirring about every 5 to 10 minutes until rice is about the consistency of loose cooked oatmeal.

Traditionally served with a mixture of cinnamon and sugar and a knob of butter in the center. Is also traditionally served with Julehvidtøl (Christmas white beer) also known as Nisseøl (Nisse beer) a low alcohol (around 1.8%) beer

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Awesome! Thank you for the recipe!

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Welcome, I always like having the recipe for new and different foodstuffs if possible so figured others would also.

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Definitely! We’re always happy to see more recipes appear in the forums!