Little Christmas Eve

In Denmark we celebrate christmas on the 24th, and we always get this really delicious dessert called Risalamande. In order to make this dessert you need some rice pudding leftovers, so we traditionally always get rice pudding on the 23rd. 


Rice Pudding / Risengrød

Ingredients: 1 1/4 cup water
1 cup rice (short or medium grain) grødris
4 1/2 cup milk
1/2 tsp salt
1 tsp vanilla

Topping

Butter
Cinnamon
Sugar

Directions:
Place water and rice in a medium cooking pot, cover with a lid and simmer for 2 minutes. Add milk, salt and vanilla sugar and simmer over low heat for 40-45 minutes. Stir often to make sure the milk does not burn, especially the last 30 minutes. Place pudding in the oven at 200 degrees F for about an hour till it's at the desired consistency. 

Mix sugar and cinnamon together according to your taste. Serve the Risengrød warm, sprinkled with sugar/cinnamon mixture and place a dollop of butter in the center, letting the butter melt.