This is such a danish classic and childhood classic! This porridge is typically eaten in the winter time, but mostly in the month of December. It is eaten hot and this makes the margarine or vegan butter melt on top and give a nice flavour to the porridge !
It is connected to a lot of Danish Christmas traditions and tales. Like old wives tales of serving this porridge to the little elves living in your attic, to preventing them making tricks on you at Christmas time. Or as the Danes call the elves: Nisser.
This wonderful hearty porridge can be eaten as a very cheap dinner, as a breakfast and as a lunch too. I mostly like this for breakfast.
Serves 4
Ingredients
- 1 L unsweetened organic almond milk (4.3 cups)
- 2.5 dl arborio rice / grødris (1 cup)
- ½ teaspoon salt
- 2.5 dl water (1 cup)
Toppings (optional but recommended)
- 3 teaspoons ground cinnamon
- 6 tablespoons granulated sugar
- Margarine / vegan butter
What you will need
- 1 measuring cup
- 1 pot
- 1 spoon to stir
- 1 small bowl
Instructions
- Measure the rice and put in the pot, pour in the almond milk and add the salt. Turn the heat on medium / high. Bring to a boil while stirring.
- When boiling turn the heat on low and let simmer for about 30-45 minutes with a lid on (depends on your pot, stove etc etc). Stir occasionally. If you use a gas stove don’t use the biggest burner, use the smallest, or else you might burn the bottom and you have to stir more often.
- After about 20-25 minutes, when the porridge start to become thicker, pour in the water. Continue to let it simmer and stir on occasion, until you get a texture like pictured above.
- The porridge is finished when it has a very creamy thicker texture and the rice completely smooth and soft.
- In the small bowl put in the sugar and the cinnamon and mix.
- Serve the warm porridge with topped with the cinnamon-sugar and a spoonful of margarine or vegan butter in the middle.
Enjoy !
