Norwegian Rice Pudding Recipes

NORWEGIAN RICE PUDDING

Steps:

• Place the rice in a strainer and pour the boiling water over the rice. Drain well.
• Place the rice, milk and salt in a double boiler and cook, covered, for 1 to 1 1/2 hours, or until all is thick and creamy.
• Stir in the butter, sugar, almond extract, nutmeg and almonds.
• Serve warm or chilled, with whipped cream.

NORWEGIAN RICE PORRIDGE (RISGRøT)

Steps:

• Bring water and rice to a simmer over medium-high heat. Cook for about 10 minutes, stirring, until most of the water is absorbed into the rice.
• Turn heat down to medium. Start adding milk to the rice, one cup at a time. After each cup is added, stir the rice and cook for 5 minutes or so, until most of the milk is absorbed into the rice. Continue with this process until all the milk is added. The rice is cooked low and slow - the whole process can take up to an hour. Once all the milk is added, stir in the sugar, vanilla extract, and salt.
• Serve rice warm with butter and cinnamon on top. The rice can also be served cold, with melted butter on top.

NORWEGIAN RICE PUDDING - RISENGRYN GROD

Steps:

• Boil water and add rice, cover and lower heat to simmer for 15 minutes.
• Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil.
• Cover, lower heat and simmer until the rice is tender, about 20-30 minutes.
• Season with salt.
• Serve with butter, milk, sugar and cinnamon.
• For a sweeter rice try adding 1/4 to 1/2 cup sugar with the milk.

SCANDINAVIAN-STYLE RICE PORRIDGE

Steps:

• Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
• Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.

RISENGRYN GROD-NORWEGIAN RICE PUDDING

Steps:

• 1. Boil water and add rice, cover and lower heat to simmer for 15 minutes 2. Add milk, raisins, sugar and vanilla and bring back to a boil 3. Cover, lower heat and simmer until the rice is tender, about 20-30 minutes 4. season with salt 5. Serve with butter,sugar and cinnamon.

NORWEGIAN NOODLE PUDDING

Steps:

• Boil noodles in salted water until just barely tender. Strain the noodles and rinse with cold water; place in bowl.
• Melt the butter and put half in a large casserole or baking dish, coating the sides and bottom.
• Preheat oven to 350° and place the empty dish in the oven.
• Add cinnamon, raisins, sugar, salt and almond extract to the noodles.
• In a separate bowl, beat eggs; add milk and beat again until well blended.
• Add to the noodles with the remainder of the melted butter. Stir well.
• Pour into the heated casserole dish and bake until the top is golden brown, 1 hour or longer.

NORWEGIAN PUDDING

Steps:

• For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
• Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
• Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
• Remove from the heat and stir in the vanilla extract.
• For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
• Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.