Norwegian Rice

Bec's Note:

My dad always makes this for the Holidays and we all love it! I have never made it myself for fear of doing something wrong- it may take a few tries to get it perfect (I wonder how long it took my dad...) Use whole milk for this one- It makes the rice nice and thick! Mmmm...I can't wait until the Holidays are here again!

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 2 quarts whole milk
• 1 ½ cups uncooked rice
• 1 egg
• ½ cup cream (Half & Half)
• ¾ cup sugar
• 3 tablespoons flour
• 1 teaspoon salt

Directions:

1. Heat the milk to boiling point.
2. Cook the rice in boiling water until almost done, then drain it.
3. Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4.
4. Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well.
5. Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling.
6. Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good.
7. Enjoy!

Reviews

[Krys in Cali]

This is just like my norwegian grandma made! Perfect for the holidays.

[First Creek]

Our family is 100% Norwegian & my grandma used to make this whenever we would come over. We called it rice mush. Brings back sooooo many memories. Thanks for the trip down memory lane!

[Marianne in Switzerland]

A lob of butter in the middle and cinnamon and suggar sprinkled over is the usual way to eat it hot. The leftovers are used to make rice cream - just mix the leftovers with whipped cream and serve with a cold berry sauce - eg. strawberry or raspberry or a mix with blueberries. Sauce is made by taking the juice of the berries (clear/strained) and adding sugar and boiling until it thickens.