By Mama's Kitchen (Hope) on May 24, 2006
Photo by lauralie41
Photo by lauralie41
"We used to have this a lot when I was a kid. Not only is it yummy and filling - it is cheap!"
Serving Size: 1 (265 g)
Servings Per Recipe: 6
""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."
"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! :)"
"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."
"We have risengryn grod at least once per month. I actually cook it for longer (closer to an hour) to make the rice more mooshy and pudding like. If you have leftovers, you can chill it, then mix whipped cream into the grod. Serve that with strawberries in strawberry syrup. Yum."
"This Rice Pudding is easy to make, and contains ingredients that most are likely to have on hand. I did not use raisins or nutmeg (personal preference). I had to cook this a LOT longer than specified in the recipe; luckily I had plenty of time. I doubled the recipe with ease, and used 1/2 cup sugar. The consistency is not like "pudding" so if that's the kind of Rice Pudding you're expecting, keep searching. This is more of a creamy consistency. Keep cooking until it's the thickness you like."
"I made this awhile back using raisins and cardamon in place of the nutmeg,and we loved it! Thanks Mama :) Debbie"
"I was craving rice pudding and didn't want to make my usual baked recipe. Its very, very hot here and this recipe is wonderful! I added nutmeg and cinnamon and a couple of teaspoons of sugar because I like my rice pudding sweet. I also added a bunch of raisins. Very good!"
"Made for ZWT III. I didn't know that rice pudding could be so easy to make. This had a lot of flavor and was very creamy. I took another reviewers tip and used leftover rice and then started with step 2. I did use additional 1/3 cup sugar in the milk because I like my rice pudding on the sweeter side."
"simple , cheap to make and really good what more can you ask?"
"This rice pudding is very simple to make, but it just wasn't sweet enough for me. I followed the recipe exactly, using 3 cups of 2% milk and 1 cup of skim milk, including the vanilla and subbing craisins for raisins (added with about 5 minutes left to cook). I was suprised at how soupy the pudding was, but it did thicken up after refrigerating overnight. I tried it warm & cold, and both times I added cinnamon-sugar mix to the top, and it just wasn't sweet enough for me. My 3 rating comes from the flavor, the soupiness and the fact that I didn't know when to add the nutmeg. I also didn't see the note about adding the sugar until after I made it, since it was listed as the last step, and wasn't marked as a 'note' or 'variation'. Listing the sugar at the top as optional & when to add it would have been helpful. I will try this again with the sugar added."
"Mama, this is a great recipe. Only change I made was I substituted Craisins for the raisins. Think the next time I'll add them a little about half way through the cooking. Thanks for sharing! "
"Wonderful Rice Pudding. I loved this although my kids wouldn't try it, but that just left more for me and DH. I used raisins, but not alot, DH likes them but I don't. It looks prettier with raisins in it anyway. I didn't add any extra sugar, it didn't need it. It had the two most important ingredients besides the rice, nutmeg and vanilla. I cut the milk down a tad to make it thicker. Thanks for posting this. "
"Yummy! I used brown rice so I added a wee bit more milk than the recipe called for. I also used golden raisins and added a touch of maple syrup. It was terrific! Thanks Mama!"
"I made this 'pudding' this morning with left over rice for BREAKFAST!! DH once again thought I was nuts..but loved the treat at 3am!!! Thank you Mama's Kitchen! "
"My mom loves rice pudding so I made this recipe for her. This is more of a rice cereal texture and not the custard texture of rice pudding. Easy to make with ingredients always on hand. My mom said MMMMMMM and didnt want to put the bowl down! Thank you mama's kitchen for posting this recipe, made my mama happy. "
"My results were a thinner textured rice, more like the rice my mom served for breakfast than the thicker custard type rice pudding we serve for dessert. That said, it was delicious. The only change I made was to add a bit of vanilla. It brought back happy childhood memories and that is always nice. Thank you Mama's Kitchen. "
"A wonderful comfort food breakfast that reminded me of many I had growing up. Mom never used nutmeg in her "hot rice cereal", and I really liked that flavor in this dish. This works with left over rice, too. Just start with step 2. Thanks for posting."