Risengrød

DIFFICULTY
Average Average
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Risengrød
Risengrød is a traditional Scandinavian rice pudding laced with sugar, cinnamon and butter dessert often eaten throughout the winter months. Traditionally, this pudding is slowly cooked by insulating the pot with a bedding. The Le Creuset Signature Cast Iron Casserole is perfect for this job as it retains the heat and cooks the pudding gently without any sticking.
Main ingredients
  • Dairy
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Cast Iron Round Casserole
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

  • 1.5l whole milk
  • 250g pudding rice
  • Pinch of sea salt
For the cinnamon sugar :
  • 1 tablespoon caster sugar
  • ½ tablespoon ground cinnamon
  • 1 heaped tablespoon butter

  • Method

  • 1
    Traditional Method:
  • 2
    Bring the milk to a gentle simmer in the casserole over a medium to low heat. Make sure this is done slowly to avoid burning the milk.
  • 3
    Add the pudding rice to the milk and let the pudding rice simmer for 5 minutes, stirring regularly.
  • 4
    Turn off the heat, cover the casserole with the lid and wrap in a large towel. Place it in a clean bed and cover with the duvet.
  • 5
    Leave the pudding to sit for 2 hours until it has reached a thick creamy consistency and the rice is soft. The pudding is best stirred halfway through but be quick to ensure you do not let out too much heat.
  • 6
    In the meantime, make the cinnamon sugar by simply combing the sugar with the ground cinnamon. Set aside until ready to serve.
  • 7
    Before serving, heat the pudding to boiling point and add a little salt to taste. Serve the pudding in small bowls, sprinkle with a little cinnamon sugar and a small knob of butter.
  • 8
    Oven Method:
  • 9
    Preheat the oven to 150°C/ 130°C Fan/ Gas Mark 2.
  • 10
    Bring the milk to the boil in a Signature Cast Iron Round Casserole. Make sure this is done slowly to ensure the milk does not burn.
  • 11
    Add the pudding rice, stir and bring to the boil. Turn down the heat, simmer and stir for 5 minutes.
  • 12
    Put on the lid and place in the preheated oven for 40 minutes. After this time, take off the lid and stir well to separate the grains. Place the lid back on and return to the oven for a further 40-50 minutes to achieve your desired thickness.
  • 13
    Remove from the oven and stir. Spoon into small bowls and top with a knob of butter and a sprinkling of cinnamon sugar.
 
• If using the duvet method, make sure you first use a thick towel before covering with a duvet. Move the casserole slowly to avoid any spilling and be prepared for a little evaporated water on the lid of the casserole - you don’t want your bedding getting wet.
• As an alternative to cinnamon sugar, maple syrup is great stirred into this recipe.
• For a more decadent version, swap 500ml of milk for cream and add a sprinkle of nutmeg.
 
 
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