{"id":45,"date":"2025-04-24T21:27:26","date_gmt":"2025-04-24T21:27:26","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&#038;p=45"},"modified":"2025-04-24T21:39:01","modified_gmt":"2025-04-24T21:39:01","slug":"risengrod-danish-rice-porridge","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/risengrod-danish-rice-porridge\/","title":{"rendered":"Risengr\u00f8d (Danish Rice Porridge)"},"content":{"raw":"<span style=\"text-decoration: underline;color: #000080\"><strong>Personal Note<\/strong><\/span>\r\n<blockquote>\u201cThis was a winter staple in my house, lovingly made by my mom. Nothing is quite as nostalgic as the butter melting over a warm bowl of rice porridge. As a child, I believed the elves ate the rice we left out\u2014now, I know it was probably just grandma sneaking a spoonful.\u201d \u2014Anna Olivia<\/blockquote>\r\n\ud83d\udc69\u200d\ud83c\udf93 Submitted by Anna Olivia, Class of 2026\r\n\ud83c\udf93 Major in International Relations and German Studies | CISLA Scholar\r\n\ud83d\udccd <strong>Home Country:<\/strong> Denmark\r\n\ud83c\udf7d <strong>Serves:<\/strong> 3\r\n\ud83d\udd52 <strong>Prep Time:<\/strong> 5 minutes\r\n\ud83d\udd25 <strong>Cook Time:<\/strong> 40 minutes\r\n\ud83c\udf31 <strong>Dietary Info:<\/strong> Vegetarian, <span>Gluten-Free, Nut-Free, Halal<\/span>\r\n\r\n<br style=\"font-weight: 400\" \/><span style=\"text-decoration: underline;color: #000080\"><strong>Ingredients<\/strong><\/span>\r\n<ul>\r\n \t<li style=\"font-weight: 400\">2.25 dl short-grained white pudding rice<\/li>\r\n \t<li style=\"font-weight: 400\">1 dl water<\/li>\r\n \t<li style=\"font-weight: 400\">1 liter milk<\/li>\r\n \t<li style=\"font-weight: 400\">1 tsp salt<\/li>\r\n \t<li style=\"font-weight: 400\">4 tbsp sugar<\/li>\r\n \t<li style=\"font-weight: 400\">1 tbsp cinnamon<\/li>\r\n<\/ul>\r\n<span style=\"text-decoration: underline;color: #000080\"><strong>Instructions<\/strong><\/span>\r\n<ul>\r\n \t<li>In a large saucepan, combine water, rice, and salt. Bring to a boil for ~2 minutes.<\/li>\r\n \t<li>Add milk and stir as it returns to a gentle boil.<\/li>\r\n \t<li>Reduce heat and simmer for ~35 minutes with the lid on, stirring regularly to prevent burning.<\/li>\r\n \t<li>Mix sugar and cinnamon in a small bowl to make cinnamon sugar.<\/li>\r\n<\/ul>\r\nServe hot with a generous tablespoon of butter on top (the traditional \"Sm\u00f8rklat\") and cinnamon sugar.\r\n\r\n<span style=\"text-decoration: underline;color: #000080\"><strong>Cultural Context<\/strong><\/span>\r\n\r\nRisengr\u00f8d is a beloved Danish winter dish, especially common during the Christmas season. In folklore, it\u2019s the favorite food of \u201cnisser,\u201d attic-dwelling elves said to come alive during the holidays.","rendered":"<p><span style=\"text-decoration: underline;color: #000080\"><strong>Personal Note<\/strong><\/span><\/p>\n<blockquote><p>\u201cThis was a winter staple in my house, lovingly made by my mom. Nothing is quite as nostalgic as the butter melting over a warm bowl of rice porridge. As a child, I believed the elves ate the rice we left out\u2014now, I know it was probably just grandma sneaking a spoonful.\u201d \u2014Anna Olivia<\/p><\/blockquote>\n<p>\ud83d\udc69\u200d\ud83c\udf93 Submitted by Anna Olivia, Class of 2026<br \/>\n\ud83c\udf93 Major in International Relations and German Studies | CISLA Scholar<br \/>\n\ud83d\udccd <strong>Home Country:<\/strong> Denmark<br \/>\n\ud83c\udf7d <strong>Serves:<\/strong> 3<br \/>\n\ud83d\udd52 <strong>Prep Time:<\/strong> 5 minutes<br \/>\n\ud83d\udd25 <strong>Cook Time:<\/strong> 40 minutes<br \/>\n\ud83c\udf31 <strong>Dietary Info:<\/strong> Vegetarian, Gluten-Free, Nut-Free, Halal<\/p>\n<p><br style=\"font-weight: 400\" \/><span style=\"text-decoration: underline;color: #000080\"><strong>Ingredients<\/strong><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\">2.25 dl short-grained white pudding rice<\/li>\n<li style=\"font-weight: 400\">1 dl water<\/li>\n<li style=\"font-weight: 400\">1 liter milk<\/li>\n<li style=\"font-weight: 400\">1 tsp salt<\/li>\n<li style=\"font-weight: 400\">4 tbsp sugar<\/li>\n<li style=\"font-weight: 400\">1 tbsp cinnamon<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong>Instructions<\/strong><\/span><\/p>\n<ul>\n<li>In a large saucepan, combine water, rice, and salt. Bring to a boil for ~2 minutes.<\/li>\n<li>Add milk and stir as it returns to a gentle boil.<\/li>\n<li>Reduce heat and simmer for ~35 minutes with the lid on, stirring regularly to prevent burning.<\/li>\n<li>Mix sugar and cinnamon in a small bowl to make cinnamon sugar.<\/li>\n<\/ul>\n<p>Serve hot with a generous tablespoon of butter on top (the traditional &#8220;Sm\u00f8rklat&#8221;) and cinnamon sugar.<\/p>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong>Cultural Context<\/strong><\/span><\/p>\n<p>Risengr\u00f8d is a beloved Danish winter dish, especially common during the Christmas season. In folklore, it\u2019s the favorite food of \u201cnisser,\u201d attic-dwelling elves said to come alive during the holidays.<\/p>\n","protected":false},"author":177,"menu_order":2,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-45","chapter","type-chapter","status-publish","hentry"],"part":52,"_links":{"self":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/users\/177"}],"version-history":[{"count":1,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/45\/revisions"}],"predecessor-version":[{"id":46,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/45\/revisions\/46"}],"part":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/parts\/52"}],"metadata":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/45\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/media?parent=45"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapter-type?post=45"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/contributor?post=45"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/license?post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}