Risgrøt — Norwegian Rice Porridge

Risgrøt (risengrynsgrøt or riskrem) is a traditional Norwegian dish, most often served at Christmas and New Year's. I find it a great dish anytime. Think of risgrøt as the perfect alternative breakfast (whether or not you can pronounce it). Choice of rice makes a difference. Carolina® Extra Long Grain rice is tough to beat. Avoid converted and instant rice. Whole milk is a must; lower-fat milk tends to curdle—and your risgrøt will be tasteless.

Although risgrøt is easy to prepare, measure ingredients carefully and avoid too much heat that will cause the milk to curdle or stick to the pot.

Use a heavy non-stick pot with a tight-fitting cover—a light weight pot just won't do. You can also make risgrøt in the oven rather than on the stovetop (in Step 5). Set pot on middle shelf and cook at 250 F. for 45 minutes. Stir once, and continue cook another 25 minutes or so. The advantage of oven cooking is little risk that the mixture will stick to the pot. Another alternative: cook in a double boiler.

Can the recipe be doubled? Yes, by reducing the liquid amounts. For 2 cups rice, use 3 cups water and about 1-3/4 quarts (56 oz) milk. If the rice appears too dry in the latter part of the cooking, stir in a little more milk.

If using almond extract rather than vanilla, sprinkle servings with chopped or sliced almonds.
For a real treat, pour pure maple syrup on a bowl of porridge.