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Risengrød

Because it's Christmas Eve, today, I thought I'd share with you one of my favorite Danish dishes: Risengrød.

Translating to rice porridge, this dish is typically consumed on Christmas Eve and comes with years of tradition in its simple recipe. Normally you'd serve it with a blanched almond in it, and whoever finds the almond is supposed to get married within a years' time.

Obviously, I omitted the almond.

Here's how to make my favorite risengrød:

In a large and thick sauce pan, add 1 cup short grain rice (either sushi grade rice or arborrio), 1/2 cup water, and a big pinch of salt. Bring to a boil.

Add 4 cups whole milk (or half and half to make it richer), 1/4 teaspoon cardamom, 1/4 teaspoon cinnamon, and stir to combine.

Return to a boil, cover, and let simmer on low for 30-35 minutes.

Be sure to stir it occasionally to keep the mixture from sticking to and burning on the bottom of your pan.

Once cooked, serve warm with a generous sprinkle of cinnamon sugar and a big pat of butter.

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