Vegan Danish rice porridge
We love rice porridge. In Danish it is called 'risengrød' and it is traditionally a porridge made from milk and rice that is topped with a knob of butter and cinnamon sugar. We often eat it in December for dinner or dessert. The recipe is for 3-4 people depending on hunger.
Ingredients
- 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
Instructions
- 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.