Risengrød: Danish Rice Pudding Recipe from the Kitchen of Brittany Watson Jepsen

From the Kitchen of Brittany Watson Jepsen of The House That Lars Built!
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We talked to Brittany from TheHouseThatLarsBuilt.com on the Today's Mama Podcast. She's married to a Dane, has lived in Denmark, and legitimately has fantastic taste (both from a design perspective, and her taste buds).

You can catch her interview and the full episode HERE:

Here's a little clip from the podcast and of course her recipe for Danish Rice Porridge from her personal kitchen!

AUDIO CLIP

Risengrød: Danish Rice Pudding Recipe

From the Kitchen of Brittany Watson Jepsen:

The success of this recipe comes in the quality of the ingredients. We use the best milk and best butter. If you want to be a real Dane, DO NOT mix the cinnamon and sugar and butter into the rice at the end.

  • 3 DL of water
  • 180g of sushi rice
  • 1 L of whole milk
  • 1/4 teaspoon of salt
  • cinnamon and sugar
  • butter to top
  1. get water boiling with rice
  2. once no water left, put in milk
  3. turn heat to Medium Low
  4. stir until thick porridge—can take up to an hour
  5. Top it off with a mixture of cinnamon and sugar (read: COVER THE WHOLE THING!) and a chunk of butter. I like to add more and more as I deplete it.

Enjoy!

NOTE: The image in the post contains A LOT of cinnamon sugar. It's an aggressive amount. Start with a sprinkle and adjust to your personal preference! And of course - remember to add your chunk of butter!

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