Have you ever tried the traditional Danish rice porridge? We call it ‘risengrød’. It might be a bit weird but for us Danes it is a classic dish in December and around Christmas. It is a porridge made from pudding rice (grødris) and milk and it is topped with a knob of butter and cinnamon sugar. It is creamy, velvety soft, warm and sweet. Of course, we have made a vegan version and we hope you like it.
Danish rice porridge aka. risengrød
This vegan rice porridge tastes just like the classic, you might know. We have used our loved Pea Drink Barista, because it is creamy, white in color and mild in taste. And why not use our oat drink? You can but it will have a mild taste from the oats. If you are used to the traditional cow’s milk-based rice porridge but want to make a vegan version, the pea drink is the plant drink that gives the most similar result.
Are you looking for more inspiration? Check out our recipes with plant drink.
Vegan Danish rice porridge
When making a vegan version of the Danish rice porridge, you just need to switch cow’s milk with plant drink and butter with plant butter. It will give you a very similar result and most people probably won’t even notice the change. Especially when you sprinkle cinnamon sugar on top.
What plant drink should I use for rice porridge?
We have been asked this question many times. When it comes to rice porridge but also oatmeal. We have tested many different recipes and with many different plant drinks – also some of those we don’t make ourselves. We have realized that it is important to choose a type that is mild in taste to make sure the rice porridge doesn’t taste like something else (like oats or coconut). It is also important to choose a creamy one for a creamy and not watery porridge. Last but not least you need to choose a plant drink that is white in color if you want to get a similar look. All this you get from our Pea Drink Barista. It is creamy, mild and white.
How to make sure your porridge doesn’t burn
It is a big thing not to burn the porridge at the bottom of the pot. You have really succeeded if you don’t burn it. And it can be difficult. But how do you make sure it doesn’t burn? Here are some important steps:
- Start by cooking the pudding rice with a bit of water. It makes the rice absorb some fluids that doesn’t burn and makes sure that the porridge process it started. This step is perhaps the most important when wanting to avoid burning.
- Use a spatula when stirring to reach all corners of the pot and not miss a spot.
- Heat it up slowly at the beginning and then turn the heat down and cover with a lid, when it boils. At low heat it will slowly become a porridge.
Fun fact: Some Danes remove the pot from the heat when boiling, cover with a lid and place it in their bed, underneath their duvet. They can then leave the house and come back a few hours later to a ready rice porridge, that can quickly be heated and then eaten.
Do you want to see how this looks in a video? Check out our Instagram reels.
Vegan Danish rice porridge
- 2½ dl pudding rice called 'grødris' in Danish
- 1½ dl water
- 1 liter Dryk Pea Barista
- ½ tsp fine salt
- butter can be vegan
- cinnamon sugar mix them together. Approx. 1 tsp cinnamon and 4 tbsp sugar
- Add rice and water to a pot og heat it up till the rice has absorbed the water.
- Shake your pea barista and add it to the rice along with the salt. Stir until there are no lumps of rice.
- Heat it up slowly while stirring well – use a spatula to make sure you can reach all corners. It can burn quite easily at the bottom.
- When it is boiling, cover with a lid and turn the heat down to low.
- Let it lightly simmer until the rice has absorbed the pea drink – about 45 minutes. Make sure to stir well once in a while. More often at the beginning than the end.
- Eat when the porridge has a firm but still a bit runny consistency. Top with a knob of butter and sprinkle with cinnamon sugar.