Risengrød
Enjoy the classic rice porridge dish that is very popular in Denmark, usually served during the holiday season, in this 100% plant-based version! Slowly cooked until the rice grains become very soft and combine with the thick vegetable milk, resulting in a soft and creamy texture. Flavored with a hint of vanilla and served with red fruit syrup or strawberry jam and a few chopped nuts, this dish is very warming for the body. Without animal milk or eggs, the taste remains authentic, comfortable and loved by all ages!
Shared by Clever
Time
50 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 100 grams of short grain rice (pudding rice)
- 700 to 750 ml of plant-based milk (soy milk, oat milk or thin coconut milk)
- 3 to 4 tablespoons granulated sugar or coconut sugar
- 1/2 teaspoon vanilla extract or 1 vanilla stick
- A pinch of fine salt
- One tablespoon of vegan butter (optional)
- Red fruit syrup, strawberry jam or apricot jam (as a complement)
- A few roasted chopped almonds
- Fresh fruit pieces (optional)
👩🍳 Instructions
- 1
Cook rice: put rice and 200 ml of water in a pan, cook over medium heat until the water is completely absorbed by the rice
- 2
Add milk: pour in the plant-based milk, add the salt and vanilla bean (if using). Stir gently until it boils, then reduce the heat to low. Partially cover the pan and simmer for 35 to 40 minutes, stirring occasionally to prevent burning on the bottom.
- 3
Finish the flavor: When the rice is very soft and has a thick texture, add the sugar, vanilla extract, and vegan butter. Stir well and then turn off the heat.
- 4
Serve: Pour into a serving bowl, drizzle with fruit jam, sprinkle with almonds, and enjoy while warm. This authentic breakfast is ready to be enjoyed!