Christmas Risengrøt – Danish Rice Pudding with Cherries

At university I spent 3 years living wth a glamorous and lovely Norwegian and she told me that on Christmas morning (which is Christmas eve for our scandi friends) they sit down with the family and have a bowl of Risgrøt aka Rice Pudding. This can be eaten old-school with cinnamon sugar and a little butter or the fancy shmancy Christmas version which is served with a berry compote or in Denmark with cherries.

  • 700ml milk
  • 200ml water
  • 130g pudding rice
  • 1 vanilla pod
  • pinch of salt
  • 200g condensed milk
  • 400g black cherries (frozen, fresh, canned)
  • Handful of crushed pistachios
  1. Scrape out the vanilla pod add to the boiling water with the vanilla pod, salt and rice in a pot and simmer
  2. When the water is almost fully absorbed add the milk and simmer on the lowest possible heat with the lid half on
  3. In a frying pan with a pinch of sugar and some water heat the black cherries for 20 minutes allowing a light syrup to form
  4. After 15 minutes add the condensed milk and mix well
  5. Continue on low until desired consistency stirring regularly
  6. Serve in a bowl top with cherries and crushed pistachios and devour immediately