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Risengrød
National — Mother recipe · en it
A warm and nutritious rice soup, a traditional dish in Danish cuisine.
📷 Morten Spleth Heidemann Gregersen — Public domain (Wikimedia Commons)
⏱️ 15 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 200 g of risengrød rice
- 400 ml of beef broth
- 200 ml of water
- 1 onion
- 2 carrots
- 2 cucumbers
- 1 basil leaf
- salt and pepper to taste
- 1 tablespoon of olive oil
Method
- In a large pot, heat the olive oil and sauté the chopped onion until golden brown.
- Add the chopped carrots and cucumbers and sauté for a few minutes.
- Add the risengrød rice and stir well to coat with the oil.
- Add the beef broth and water, bring to a boil, then reduce heat to medium-low and cook for about 20-25 minutes.
- Add the basil and stir. Return the risengrød to a final cooking for 5 minutes, then turn off the heat and let it rest.
- Serve hot with salt and pepper to taste.
The story
Risengrød is an ancient recipe found throughout Denmark, but is particularly popular in the northern regions. Its origins date back to pre-industrial times when rice was a luxury and used to prepare rich and warming broths.
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