7 Dec 2010

Danish Delights: (Twisted) Rice Pudding

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(Note: Just added the above shot of “risengrød” complete with styling and everything. Which photo do you prefer? Am leaving both in there to document the progress/downfall of my blog.)
Today I’m going to do the food-blogger equivalent of hara-kiri and post a picture that didn’t pass the hotness-test I subject all of my cooking to (meaning that every photo I’ve posted so far is Blake-Lively-and-Scarlett-Johansson-making-out-hot). It’s the famous rice pudding or “risengrød”, that is a favourite of many a Danish person. And to non-Danes living here more like a nice dessert we strangely choose to call dinner as Irish food blogger Kerry pointed out to me the other day. Anyway, it’s basically an Arborio-type rice we call “grødris” (porridge/pudding rice) that’s slow-cooked in full cream milk (at least in my version) with a pinch of salt and some vanilla sugar (again, in my version). Finally, we like to serve it with a little pool of melted butter in the middle and sprinkle it with cinnamon sugar. Very nice and extremely efficient comfort food.

The reason I dare myself to post a not up to par photo, is that I had this fantastic epiphany complete with angel choir and inexplicably bright lights descending on me: “Why not add some freshly ground coffee beans to that?” And so I did and it was really, really nice. The intense milkiness just lit up with the onsprinkling of the coffee and now I want you all to try it immediately! Just writing about it makes me salivate for more.

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6 Responses to “Danish Delights: (Twisted) Rice Pudding”

  1. Kerry says:

    Haha! Sounds like you enjoyed your “dinner” :)

    I do like the sound of that coffee twist and will give it a whirl too. I’m sure the nisser that live in our basement in December will also approve.

  2. Heidi says:

    If you do try it out – please let me know if you like it…

  3. Britta says:

    Skillemadinke-dinke du, skillemadinke du … Miss you and our nisse-dancing and christmas-baking in your kitchen, my dear heidi & T. Hopefully next year?!

  4. Kerry says:

    What kind of coffee did you use?

  5. Heidi says:

    Must admit that I’m not completely sure. We often have two or three kinds for different purposes, but I should think most kinds would do the trick. And you don’t have to grind them freshly, that just gives it an extra zing, but isn’t that kid-friendly I guess.

  6. Heidi says:

    I can’t believe that was the one song Stig chose to introduce you to back then. It’s so silly (but good-silly);-) Anyway, have been thinking of our Christmas baking too and really think we could do with a Wiedersehen very soon. Maybe on Skype to start with?

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