Recipe by Mama's Kitchen (Hope)
We used to have this a lot when I was a kid. Not only is it yummy and filling - it is cheap!
Top Review by imiris
"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.
- 395.10 ml water
- 177.44 ml long grain rice
- 946.0 ml milk
- 4.92 ml salt
- 4.92 ml nutmeg
- 4.92 ml vanilla (optional)
- 118.29 ml raisins (optional) or 118.29 ml currants (optional)
- 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.