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Risgrøt — Norwegian Rice Porridge

www.cybershingle.comRisgrøt (risengrynsgrøt or riskrem) is a traditional Norwegian dish, most often served at Christmas and New Year's. I find it a great dish anytime, including breakfast. 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; low-fat milk tends to curdle—and your risgrøt will be tasteless.

Jerry's RecipesAlthough risgrøt is easy to prepare, measure ingredients and avoid too much heat that will cause the milk to curdle or stick to the pot.

KeyUse a heavy non-stick pot with a tight-fitting cover—a light weight pot 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.

KeyCan 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.

SHOPPING LIST:

Total time 90 to 120 minutes.
6 to 8 servings.
  • Long-grain white rice
  • Whole milk
  • Vanilla or almond extract
1
Bring to boil in heavy-bottomed pot of at least 2-quart size
  • 1-2/3 cups (13 oz) water
2
While maintaining boil, sprinkle in while stirring
  • 1 cup (8 oz) long-grain white rice
3
Reduce heat and cover, cooking slowly until most water is absorbed (10-15 minutes)
4
Meanwhile in a separate non-stick pot (or in microwave), bring to VERY light boil

1 quart (32 oz) whole milk
5
When rice has absorbed most of the water in Step 3, add milk to rice, stir and continue cooking very gently, covered, until rice is tender and thickened (45-75 minutes); stir occasionally.
6
At end of cooking, stir in
  • 2 or more tablespoons unsalted butter and/or heavy cream
  • Vanilla or almond extract to taste (start with up to 1 teaspoon)
  • Salt and sugar (or honey) to taste

   To serve
  • Serve warm to hot
  • Top servings with chopped almonds, melted butter, maple syrup, lingonberry jam, and/or cinnamon

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