Cultural background

  • Population 5,770,000 people
  • København (Copenhagen) is the capital of Denmark.
  • People in Denmark speak Danish, English and German.
  • Denmark is coastal lowland.
  • There is a Monarchy
  • The land is democratically ruled
  • The main religion is Christianity. In Denmark, there is freedom of religion.
  • It is told that the Vikings originate from Denmark

Risengrød is typically eaten around Christmas time The Nisse and the rice porridge

The Nisse and rice porridge go hand in hand during Christmas for many Danes. The Nisse is a creature that has existed since the Viking Age and was cultivated as an idol. The Nisse belonged to the farms and was thus a kind of house god.

It was important to maintain a good relationship with the Nisse as it could have serious consequences for the household.

Where the modern Danish Nisse is playful and play harmless tricks on people like hiding one’s keys. The Nisse from the Danish federal society was a lot meaner. It was important to be on the good side of the Nisse, because if it became unhappy it may just kill your best-sitting hen.

One way to keep good friends with the Nisse was to give it food. At this time, rice was not used in Denmark, so the porridge was cooked on grain and whole milk.

In the 19th century, the bourgeoisie began to take the Nisse and became attached to the Danish Christmas.

But it was not just the Nisse that became part of the bourgeoisie culture in the 19th century. It was also during this time that the rice and rice porridge was spread in Denmark. The rice porridge was at the time perceived as a fine eating, which was eaten on special occasions such as Christmas. In this way, the Nisse and rice porridge became intertwined. Today there are still some Danish families who put a bowl of rice porridge up on the ceiling during the Christmas season to keep the Nisse happy.

Rice porridge can be eaten as a starter, main dish or dessert. This specific rice porridge is good for a dessert because of the vanilla flavour.

Culinary information

Ingredients

  • 5 dl pudding rice or a round-grain rice. In Denmark “Parma Grødris” is typically used
  • 2 dl water
  • 2 liter 2 percent milk or semi-skimmed milk 1 ½ tsp salt
  • 140 g almonds
  • 4 ables
  • 50 g butter
  • 50 g Honey
  • 1 ½ teaspoon Vanilla essence 1 teaspoon cinnamon

Kitchen utensils

  • Knife
  • Chopping board
  • Pan
  • Pot

Preparation

Cooking time 45 minutes.

Rice porridge

  • Pour rice and water into a pot and cook for 2 minutes Add milk and bring to a boil while stirring
  • Continue to boil the porridge but turn a low heat. Remember to stir frequently to prevent the milk from burning.
  • The porridge is done after 35 min

Toasted almonds

  • Heat up a pan
  • Add the almonds to the warm pan
  • Toss the almonds in the pan till they have a little color and are heated up.
  • Chop the almonds coarsely.

Fried apples

  • The core is removed from the apples. The apples are then diced.
  • Heat up a pan and add butter.
  • Add the diced apples when the butter is melted. The apples fry in the butter until the apples are soft.
  • Add honey
  • When the honey is melted, add the cinnamon

Assembly

  • In a bowl add the rice porridge
  • Top with the fried apples and toasted almonds

Other aspects

It is important to wash hands before and while cooking. You can keep the rice porridge for a day or two in the refrigerator .