Norwegian Rice Porridge
From skoch 16 years ago
- 20 minutes to make
- Serves 2
This is a traditional Norwegian dish that my mother taught me. The Norwegian name for this dish is Risengrynsgroet. It is often served for lunch on Christmas Eve and is a popular family dinner on Saturdays. This recipe gives to generous servings.
Ingredients
- 0.6 cups round grain rice or special porridge rice shopping list
- 1.7 cups of water shopping list
- 4 cups of milk or rice milk shopping list
- 1 tsp salt shopping list
- sugar, cinnamon and butter for serving shopping list
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 :)
The Rating
Reviewed by 2 people-
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 AWES...more
denjunge
in loved it
-
I love rice, and I'm presuming I could use Arborio rice in this dish?
deliathecrone
in Johnston loved it
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