Norwegian Rice Pudding - Risengryn Grod

Submitted by Mamas Kitchen Hope

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

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 2⁄3 cups water
• 3⁄4 cup long grain rice
• 1 quart milk
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon vanilla (optional)
• 1⁄2 cup raisins (optional) or 1/2 cup currants (optional)

directions

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

Reviews

[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". <br/><br/>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!<br/><br/>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.

 

[DinahCaht]

Came out great! Followed it exactly and the times were perfectly accurate. Love this dish, makes a great dinner or potluck dish. But don't be silly, folks. If you double the recipe or change the amounts of one ingredient, you WILL have to cook it longer to compensate for the change, so don't act surprised when that happens. ;)

 

[Girly_Girl_Lori]

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.

 

[Robert F.]

My Norwegian grandmother made this dish using a double boiler, one cup of rice and 4 cups of milk. Add rice and one cup of milk and stir. If it clumps up just break it apart with a spoon. Once the rice has absorbed most of the milk add another cup and repeat until all the milk is used. I usually set a timer for 8 minutes to check the pot and stir. Dish into a bowl, add sugar, cinnamon and a pat of butter and enjoy. This was a great dish to serve on cold rainy days. (I went a little overboard on the sugar and cinnamon)

 

[Kathie P.]

I made it and loved it, so easy and tasted just like my daughter Heidi's tasted this past summer in Norway, really yummy!