Rice Porridge “Risengrød”

8 servings (450 grams per person)

Embrace the warmth of the holiday season with a Danish classic, Risengrød. This traditional rice porridge is a staple in Denmark, especially during Christmas. Made in the Invoq Combi oven, Risengrød turns out exceptionally creamy and delicious.

Watch how to make Risengrød

Ingredients

600 g pudding rice 3 litres milk A pinch of salt

Preparation

1 Rinse the rice thoroughly in water 2 Place rice, milk, and salt in Imperial® tray 60 mm 3 Place the stainless-steel gastro plate on top as a lid

Cooking steps in Invoq oven

Steam - 120°C – 100% fan - 6 min; Note - place in the oven (will trigger an alarm)

Steam - 100°C - 100% fan - 35 min; Note – stir the porridge (will trigger an alarm)

Steam - 100°C - 100% fan - 30 min.

Recommended tray

Imperial® tray 60 mm

Before serving

Let the porridge rest under the lid for 20-30 minutes before serving to let it thicken. Serve the rice porridge warm with sugar, cinnamon, and a knob of butter.

Jens Bach Sørensen

Culinary Support

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