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!
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
- get water boiling with rice
- once no water left, put in milk
- turn heat to Medium Low
- stir until thick porridge—can take up to an hour
- 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.
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!