The recipe works well, though I found that the quantity of salt listed makes the dish much too salty for my liking compared to the recipe my Danish family traditionally follows. The dish almost tastes savory because of this. I would recommend adding less salt to start (maybe half or less) and adding more later if needed. ]]>
this is not rice pudding (risalamande), it's rice porridge (risengrød)....
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In reply to Lise.
Loved it. Now, I halved the recipe. I'm one person. Had it after dinner. Couldn't finish it warm. So, I did fridge the rest. I'm guessing it will still taste good. But warm? Nice. I MAY have done more than a pat of butter. I'll be making this again for sure.
]]>Ahhh might this be the reason my rice stayed somewhat crunchy in the past?
]]>Look for Arborio rice in a large supermarket or perhaps Italian grocery. It works a treat!
]]>This recipe calls for 2.25 dl (deciliter). You can always use google to convert deciliter to US cups if that can help you.
]]>Thanks! ]]>
Would this be Arborio rice that is used for Italian risotto?
]]>no- it will not be the same- look for arborio (risotto) rice- you may have better luck with that!
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