How to make it

  • Boil the rice in the water for 10 minutes or until the water is absorbed.
  • Add the milk and continue boiling your porridge over a low heat while stirring until it reaches a pleasantly thick consistency and the rice grains are tender.
  • Serve with a sprinkling of sugar and cinnamon.
  • For Christmas and special occasions it's traditional to add a teaspoon of cold butter into the middle of each bowl of porridge (see photo). This is called Smoeroeye (butter eye) and as you eat the porridge, you dip your spoon into the melted butter. Feel free to omit this if it sounds too unfamiliar :)

Reviews & Comments 6

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    " It was excellent "
    denjunge ate it and said...
    Great risgroet recipe. You can then chill the left overs (if there are any), fold in an equal volume sweetened whipped cream (volume whipped...not liquid cream) with vanilla to taste. Serve cold with raspberry sauce poured over. Riskrem, It's AWESOME!
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  • skoch 8 years ago
    Never tried with Arborio, but it should work nicely. The finished porridge is after all like a kind of milk risotto :)
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    " It was excellent "
    deliathecrone ate it and said...
    I love rice, and I'm presuming I could use Arborio rice in this dish?
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  • skoch 9 years ago
    Lol, hayesan!
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  • hayesan 9 years ago
    I'm a marzipan pig, but I never won.
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  • skoch 9 years ago
    Here's a tip for Christmas porridge. Put one blanched almond into the porridge before serving. Whoever finds gets the almond wins a price, traditionally a marzipan pig. Do you have those for Christmas?
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  • coffeebean53 9 years ago
    Thanks I love this and will incorporate it into our Christmas celebrations to come. :)
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