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This recipe for Danish rice pudding is a very traditional and famous dish in Denmark. In Denmark we call this dish Risengrød which directly translated simply means Rice pudding. Risengrød is mostly served in the month of December and especially in the time around the Christmas days. In many families a large batch of rice pudding is made the 23rd of December where some of it is eaten for dinner and the rest is saved for the 24th. On the day of Christmas eve the rice pudding is mixed with vanilla, whipped cream and almonds and it's served as the famous and very delicious Christmas dessert Risalamande.
See also: Christmas Recipe for traditional Danish Butter Cookies
There are slightly different ways of making this rice pudding, however, this is the recipe my mother always used when I was a kid and it's the one we use today. Risengroed is very easy to make, you only need four different ingredients, rice, milk, water and some salt - all the ingredients are pouring into a large sauce pan and boiled for about 35 minutes. However, you do have to remember to stir in the pudding once in a while so that the rice don't burn to the bottom of the sauce pan. Personally we prefer to eat the rice pudding with cinnamon sugar and a tablespoon of butter as topping. Cinnamon sugar is simply just sugar and cinnamon mixed in the ratio of 4:1.
If you are making this rice pudding for the Danish dessert Risalamande we suggest that you add the vanilla from 1-2 vanilla beans and the empty bean to the rice pudding while boiling it. Also leave out the salt.
Danish Rice Pudding (Risengrød)
Ingredients
- 2.25 dl short-grained white rice pudding rice
- 1 dl water
- 1 liter milk
- 1 tsp salt
Cinnamon-Sugar
- 4 tbsp sugar
- 1 tbsp cinnamon
Instructions
- Pour the water and the rice in a large sauce pan. Add salt, heat it up and let it boil for about 2 minutes.
- Pour the milk into the sauce pan and let it boil while stirring.
- Let the rice pudding boil lightly/simmer for about 35 minutes under a lid. Remember to stir in the pudding regularly so that the rice does not burn to the bottom of the sauce pan.
- Make some cinnamon sugar by mixing the sugar and cinnamon in a small bowl.
Notes
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In this guide I would like to explain how I normally cook rice. I uses two different methods depending on the types of rice; a safe one and a fast one. I know there are several different ways and tips how to cook rice. If you have good tips please share them with me in the comment section below.
Rule of Thumb:
It is quite easy to cook rice if you follow this rule of thumb. I always use this ratio: 1 dl (2/5 cup) of rice to 1 1/2 dl (2/3 cup) of water – where I normally estimates 1 dl (2/5 cup) of rice for one person. Then you simple just multiply by the number of people you are cooking for.
One person: 1 dl (2/5 cup) of rice to 1 1/2 dl (2/3 cup) of water.
Two persons: 2 dl (4/5 cup) of rice and 3 dl (1 1/3 cup) of water.
I have two methods how to cook rice. There is a safe way, which can be used for almost all types of rice. Using this method you should completely avoid the rice to stick/burn on the bottom of the saucepan. Then I also have a faster and more simple way of preparing rice. However, some few types of rice will burn to the bottom of the saucepan. I normally always use the fast method because it works very well for the types of rice I eat (typically Basmati rice).
The Safe Method:
The method is the safest way to cook rice where you avoid the rice to burn to the saucepan. You should be able to use this method for all types of rice.
The instructions: In a saucepan; add the water and turn on the heat. When the water starts to boil; add the rice, cover the saucepan with a lid and turn down the heat to one of the lowest settings (1-3) on your stove. Let the rice simmer for 11 minutes under the lid. After the time remove the saucepan from the stove and the let the rice continue to simmer for another 11 minutes, again under the lid. Do not remove the lid during the cooking time - this will let the water vapors to escape the saucepan and result in burned rice.
The Fast Method:
This method is normally the one I use because it is the fastest and it works well for most types of rice. However, a few types of rice are too sensitive for this method and will burn to the bottom of the saucepan. The instructions: In a saucepan; add the water and turn on the heat on full power. After some minutes, depending on your stove, the water will boil. When the water starts boiling, add the rice, cover the saucepan with a lid and turn down the heat to one of the lower temperatures (setting 1-3). Set a timer for 15 minutes and let the rice simmer. Do not remove the lid during this time. After 15 minutes, the rice is done and ready to be served.
How to: Cook Rice
1-2
Preparation time: 15 minutes
Total Time: 15 minutes
Danish title: Koge ris
Category: dinner
Ingredients:
3 dl (1 1/3 cup) of water
2 dl (4/5 cup) of rice (Basmati rice)
Instructions:
1. In a saucepan; add the water and turn up the heat on full power.
2. When the water starts to boil; add the rice, cover the saucepan with a lid and turn down the heat to one of the lowest levels (normally 1-3). Now let the rice simmer for 15 minutes. Remember not to remove the lid during this time.
3. After the time cooking time; the rice is done and ready to be served.
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Chicken curry is a very common dish in many parts of Asia and the Caribbean. In Asia a curry dish mostly gets its flavour from ginger, chili, garlic and a whole series of different spices. Outside Asia it's more a tradition to use curry powder which is a mixture of different spices.
This chicken curry dish is very delicious and the pineapples and coconut gives it a nontraditional but wonderful exotic taste. The coconut milk gives it a cream and rich flavor where the pineapples gives a great sweetness to the dish. The dish is very easy to prepare and can be served for both kids and adults. The recipe also have different vegetables which makes this dish healthy and tasteful but also very beautiful. The fresh sugar snaps gives a nice crisp to the dish.
We served this dish with white boiled rice. Normally we try to avoid the regular white rice and substitute them with the more healthy brown rice. Brown rice is a whole grain rice and the main difference between the two types lies in the processing and the nutritional content. The reason why we try to eat brown rice, instead of white rice, is because they have a higher content of dietary fibers and that they are more filling. Energy wise the two rice types have about the same amount of calories, which is a thing that many people don't know.
Exotic Chicken Curry
3-4 people
Preparation time: 45 minutes
Danish title: Eksotisk kylling i karry
Cuisine: Asia
Ingredients:
500 g (1 lb) chicken fillet
2-3 tsp yellow curry powder
1 onion
2 carrots
~150 g (~5 oz) sugar snaps (snap peas)
~200 g (~7 oz) pineapple chunks
2 red pepper
1 can (~400 ml or 13.5 fl. oz) coconut milk
boiled rice
Instructions:
Step 1: Cut the chicken fillets in strips.
Step 2: Peel and finely chop the onion.
Step 3: In a sauce pan/wok, heat up some oil and add the curry. Fry the curry in the oil for about 2 minutes.
Step 4: Add the chopped onions and the chicken strips, and fry them for a couple of minutes.
Step 5: Cut the pineapple in smaller pieces and add them to the pan.
Step 6: Peel and cut the carrots in strips and add them to the pan.
Step 7: Add the coconut milk and cook it all, at medium heat, for about 5 minutes.
Step 8: Cut the pepper in small strips and add to the pan.
Step 9: Finally add the sugar snaps and cook it all for a couple of minutes.
Tip: We served this dish with white boiled rice, however, if you want to add some more dietary fibers to the dish consider brown rice.
By Kim Nielsen
[lastupdated]
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]]>The post Small Meatballs with Chili, Lime, Coconut and Curry appeared first on Nordic Food & Living.
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Meatballs in a curry sauce are a traditional dish in Denmark and we have had it since we were kids - some would actually say it is a national dish. Having food that you have had your entire life is always nice and it brings back childhood memories. However, sometimes it is nice to make a traditional dish but add a small twist which can change the food in a new way. This recipe for small meatballs with chili, lime, curry and coconut is based on this traditional national dish, meatballs with curry. This national dish, meatballs in a curry sauce, can sometimes become a bit 'heavy' and does not match the normal expectation to food in this century - where lightness and freshness is a big and important factor. In this recipe the meatballs contains chili which adds a new and refreshing taste, and makes the dish feel lighter and even better. The curry sauce is also twisted a bit - normally the sauce is based on milk and water, this recipe uses coconut milk and lime juice. We normally recommend serving the curry sauce and the meatballs with some boiled white or brown rice. However, you can also skip the curry sauce and just make the spicy meatballs and serve them with a nice lettuce salad. This way you make the dish a bit healthier because you do not get the carbs from the rice.
Small Meatballs with Chili, Lime and Curry
3-4 people
Preparation time: 60 min
Ingredients:
Meat balls
500 g (1 lb) ground pork (<15 % fat)
1 tsp salt
1 onion, finely chopped
1 red chili, finely chopped
1 egg
1/2 dl (1/4 cup) water
Sauce
2 cans coconut milk
1 lime
1-2 tbsp curry
1 onion, finely chopped
vegetables stock powder
3 scallions (spring onions), chopped
Pinch salt and pepper
Instruction:
Step 1: Mix the ground pork with onion, egg, chili, water, salt and pepper. Place the meat mixture in the fridge for about 20 minutes.
Step 2: Take the meat out of the fridge and form small meatballs.
Step 3: Heat up a frying pan with some oil and fry the meat balls on each side for a couple of minutes. Lower the heat and fry the meatballs for about 5 minutes or till they are done. When done, put the meatballs on a plate.
Step 4: Clean the frying pan. Heat up the pan and fry/lightly-burn the curry and the onion.
Step 5: Add the coconut milk and the vegetables stock. Let it simmer for a couple of minutes.
Step 6: Add the juice from the lime and the scallions (spring onions). Add salt and pepper according to taste.
Step 7: Add the meatballs to the pan with the sauce, and let it simmer for about 2-4 minutes.
Tip: Serve the sauce and meatballs with boiled rice. If you want to make the dish a bit healthier consider using brown rice which has a great amount of dietary fibers.
By Kim Nielsen
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Sometimes you are just hungry for some really delicious food but you do not have the time, or energy, to cook. The recipe for salmon in a red curry sauce is really simple and do not take forever to cook. The dish contains fresh salmon, red curry, chili, ginger and are all together in a creamy sauce. All these great ingredients gives a great taste to the dish and at the same time many good vitamins for your body. In Denmark the Ministry of Food, Agriculture and Fisheries recommends that you eat fish two times a week. This is equal to 350g (12 oz) of fish where 200g (7 oz) of that should be from 'oily' fish like salmon and mackerel (rich on omega-3). Fish is a great source of D-vitamin, iodine, selenium and of cause fish oils. These things can be difficult to get enough of from other food products. I will confess, we do not have fish for dinner two times a week. However, we do try to have fish at least one time a week. This is differently one of my favorite fish dishes. Enough said, here is a great and easy-to-cook fish recipe.
Salmon in Creamy Red Curry Sauce
2 people
Preparation time: 40 minutes
Ingredients:
1 onion, finely chopped
1 lemongrass, finely chopped
1 red chili, finely chopped
2 tsp. red curry
1 little piece of ginger, finely grated
1 can coconut milk
2 tsp. lemon juice
2 tbsp. fish sauce
1 tsp. sugar
A little oil
250-300 g (9-11 oz) salmon in strips
150 g (5 oz) sugar snaps
3 spring onions (scallion), chopped
Serve with boiled rice. If you want to make the dish a little healthier you can use brown rice instead of the traditional white rice. Brown rice has a larger content of dietary fibers.
Instructions:
Step 1: Heat up some oil in a pan and fry the onions, lemongrass, ginger, chili and the red curry.
Step 2: Add coconut milk, lemon juice, fish sauce and sugar and simmer for a few minutes.
Step 3: Add the salmon strips, and after 2 minutes add the sugar snaps and spring onions (scallion).
Step 4: Simmer for 5-10 minutes and add spices if you find it necessary.
Serve with regular white rice, or brown if you want to add some extra healthy dietary fiber to the dish.
By Kim Nielsen
[lastupdated]
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]]>The post Nordic-Style Chicken Curry with Delicious Toppings - Indonesian Rijsttafel appeared first on Nordic Food & Living.
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Rijsttafel is a Dutch word, which can be translated to ‘Rice table’. Indonesian Rijsttafel is basically boiled rice which is served with a lot of different side dishes. I love this concept because it is possible to make it the exact way you like. The only limit is your imagination.
Personally, I normal make some chicken curry sauce and prepare 5-7 side dished, typically only healthy stuff like vegetables, fruit, nuts and similar. Together with boiled rice (white or brown) this is a delicious dinner I bet both you and your family will love.
Read also: How to make a Danish Hotdog
This dish is easy to prepare which is why I use it on a regular basis. I have also served this dinner for guests with great success. I seems that people, and especially kids, find it funny to sit a table and put together their own dish from the many different choices. If you make sure to leave out all the greasy and fried stuff this can both be a very healthy and tasteful dinner.
In this recipe, I have made a Nordic-style chicken curry sauce, which I served with cubed apples, pineapples, red pepper, peanuts, raisins, banana, grated coconut and of course boiled rice.
Nordic-Style Chicken Curry with Delicious Toppings
Ingredients
- 500 g chicken fillet (cut in strips)
- 1 onion (chopped)
- 1 tbsp chicken stock powder
- 2-3 tsp curry
- 1 can coconut milk
- 4 dl milk
- Corn flour (for thickening)
- 1 tbsp Oil (for frying)
- Boiled rice
Ideas for delicious toppings:
- Banana (sliced)
- Apple (diced)
- Pineapples (diced)
- Resins
- Tangerines (diced)
- Peanuts
- Coconut (grated)
- Mango chutney
- Peber (diced)
- Peas
- Corn
- Bamboo shoots
- Bean sprouts
Instructions
- Heat up a little oil or butter in a saucepan and add the curry paste. Stir well.
- Add the diced onions and fry until they are softened.
- Add the chicken strips and fry them till they are approximately 90% done.
- Add the coconut milk, milk and the chicken stock. Let is simmer for about 10-15 minutes (Use this time to prepare the side dishes).
- Use the corn flour to thicken the sauce as you like it and let it simmer for another 5 minutes.
Notes
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