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    You are in: Home / Recipes / Norwegian Rice Pudding - Risengryn Grod Recipe
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    Norwegian Rice Pudding - Risengryn Grod

    Norwegian Rice Pudding - Risengryn Grod. Photo by lauralie41

    1/7 Photos of Norwegian Rice Pudding - Risengryn Grod

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mama's Kitchen (Hope)'s Note:

    We used to have this a lot when I was a kid. Not only is it yummy and filling - it is cheap!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil water and add rice, cover and lower heat to simmer for 15 minutes.
    2. 2
      Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil.
    3. 3
      Cover, lower heat and simmer until the rice is tender, about 20-30 minutes.
    4. 4
      Season with salt.
    5. 5
      Serve with butter, milk, sugar and cinnamon.
    6. 6
      For a sweeter rice try adding 1/4 to 1/2 cup sugar with the milk.

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    Ratings & Reviews:

    • on December 13, 2011

      "Risengrynsgrøt" is a porridge made of short-grain rice and simmered (at least an hour) in milk. (I'm not saying that long grain rice won't work, but it will be a different texture). Boiling the rice in water first is common, but actually not neccesary. Short grains gives it a creamy, delicious texture, preferably NOT "al dente".

      Norwegians usually doesn't mix in sugar with the milk. They add a small amount of sugar and cinnamon (and butter in the centre) on top afterwards.This is actually a dinner. The leftovers, however, are used as a dessert. You just add an equal amount of whipped cream (with sugar and vanilla), and this is called Rice Cream. Yummy!

      Thank you for this recipe, it is always interesting to see what happens to traditional recipes as they leave their origin. Raisins and nutmeg is unheard of in norwegian rice porriges , but is common in other norwegian porridges and desserts.

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    • on January 17, 2010

      35

      This was pretty good... i used left over basmati rice and used about 3 cups of milk... it turned out maybe even a little too creamy?! I think what is really throwing me off is the nutmeg, it's all together too much for my taste... glad my DH eats everything i make though, lol! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2008

      55

      Total comfort food at its best!! Thanks so much for posting this. I added 2 sticks of cinnamon from the start and included the raisins and vanilla to the recipe. I agree, it took about 50 minutes to get it to the consistency I wanted it to be at, so if I'm in a rush, next time, I may cut back to 3 cups of milk, but it was definitely worth the wait.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

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    Nutritional Facts for Norwegian Rice Pudding - Risengryn Grod

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.5
     
    Calories from Fat 56
    29%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.8 g
    19%
    Cholesterol 22.7 mg
    7%
    Sodium 470.4 mg
    19%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.1 g
    0%
    Protein 7.0 g
    14%

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