By Bec on June 11, 2003
Photo by Bec
Photo by Bec
"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!"
Serving Size: 1 (259 g)
Servings Per Recipe: 8
"This is just like my norwegian grandma made! Perfect for the holidays."
"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!"
"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."
"This was FABULOUS! It came out perfectly the first time I tried it and is now my new favorite comfort food. All the joy of ice cream, but you can eat it warm too!"