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:
https://www.atlasobscura.com/foods/christmas-risengrod?utm_source=atlas-forum&utm_medium=referral

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.

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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!

It’s been over a year and nobody’s corrected/updated the article.

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My mom from Kansas always made a big deal about being Danish (half Danish, on her father’s side – both of his parents were born in Denmark and that was good enough for her even if he himself was born in the US) but since our family did not speak Danish, had no Danish traditions, and ate no Danish food, it was always just a weird quirk of hers.

However, there was this one dessert she would make any time she had plain rice left over after dinner: she’d put the cooked rice in a bowl, add milk, sugar, and cinnamon, and microwave it until it was hot, then add a pat of butter. I did a double-take seeing the recipe on the Risengrod article today because that ingredients list is identical to what my mom always made.

I’ve been making this since I was a child and never had any idea where she got it from. I guess she did have a few Danish recipes after all.

That will tast close to it but the texture will be off if you don’t start with uncooked rice and use the milk for cooking it.