Norwegian Rice Porridge Risgrøt Recipes

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TRADITIONAL NORWEGIAN RISENGRøT, RICE PORRIDGE



Traditional Norwegian Risengrøt, Rice Porridge image

This white, creamy rice porridge is served throughout Norwegian homes during most of the year. Leftovers can be used for Riskrem, a traditional Norwegian Christmas dessert.

Provided by Terese at TheCountryBasket.com

Categories     Breakfast or Lunch

Time 1h

Yield 5-6

Number Of Ingredients 6

1½ cups white medium grain rice, or risotto rice
3 cups water
5 cups whole milk
2 tablespoons white granular sugar
1¼ teaspoons salt
2 teaspoons vanilla sugar (preferred), or ¾ teaspoon vanilla extract

Steps:

  • Let rice and water simmer on medium low heat in a heavy pot, uncovered, until most of the water is absorbed. Stir occasionally. This will take approximately 10 minutes.
  • Add a bit of milk (approximately ¼ or ⅓ of the total milk needed), continuing to add more over the next 45-50 minutes while simmering on low heat. Stir well every five minutes or so. (An alternative is to add all of the milk right away, then stirring almost constantly as you raise the heat a bit to let it come to a simmer. Then lower the heat again to keep at a simmer.)
  • Add more milk whenever the porridge thickens as the milk absorbs until rice is nicely tender and porridge is thick and creamy.
  • Add sugar, salt, and vanilla sugar; stir well and serve while hot. If vanilla sugar is not available, you may use vanilla extract; however, this brown liquid will change the color of the porridge and it will not be as white as it should be.
  • If the porridge becomes too thick, add more milk to thin it.
  • Serve in bowls and sprinkle with cinnamon and white sugar, and a dab of butter in the center. Serve red juice to drink with the meal.
  • Leave leftovers in the refrigerator and thin with milk when reheating.

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