Vegan Brown Rice Porridge / Brun Risgrøt


Maybe not one of the most international dishes, but rice porridge/risgrøt is a staple in a Scandinavian diet, especially around Christmas time. Every Christmas eve it is tradition that we have rice porridge for lunch, some families even hide an almond in the pot and whoever gets it win glory and honor for the following year. And perhaps a chocolate or a marzipan. Usually it is made with white rice and whole fat milk, but this vegan take on the dish is not only delicious but healthy as well. It does not require alot of work making this, but you have to pay close attention to the rice once you have added the soy milk.

You can tailor this recipe depending on how many people you are making to. Use the uncooked rice as a starting point. At first you need one part rice and two parts water, then later in the recipe when you add milk you need three times the uncooked rice.

Ingredients, makes enough for 5 people:
  • 400g dry brown rice
  • 800g water
  • 1,2 litres unsweetened soy milk (other plant-based milk will work too)
  • 1-2 tsp salt
  • Vanilla extract to taste
  • Cinnamon and soy milk to garnish

Directions:
  • Add the rice and water into a pot, and boil until the rice is cooked and water is absorbed.  If you have precooked rice in your fridge skip this step.
  • Measure out the milk, add with the cooked rice and bring this to a boil. This should be allowed to cook until the consistency is right. You should stir occasionally so that the milk do not burn in the bottom. 
  • Before you serve it add salt and a few drops vanilla extract, and have cinnamon and more vanilla extract on the table so people can adjust to their liking.

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