Risengrynsgrot

Risengrynsgrot

Risengrynsgrot

Risengrynsgrot

Risengrynsgrot

Growing up, we would have this “rice pudding” regularlythroughout the year and were always told it was what ourNorwegian ancestors would have. It was not until I visited Norwaythat this simple dish grew close to my heart. The history of the dishwas that it would be had on Christmas Eve as a special treat. Abowl was always left out for the local “julenisse” or Christmasgnome to bring good luck and watch over the farm. In morecurrent times, it is a dish that is shared among family and friends tohave “koselig” evening full of sharing memories and warming upnext to the fire.
Course Appetizer

Ingredients
  

  • 1 cup rice (round sushi rice is best)
  • 1 ½ cup Water
  • 4 cups (1 liter) Whole Milk (Can use Almond Milk)
  • 1 teaspoon salt

Instructions
 

  • Boil water in a pot then add rice.
  • Allow rice to cook on medium low heat, covered until all water isabsorbed (about 15 minutes).
  • Warm up milk (I do it in the microwave) before adding to rice andallowing to cook on low heat covered until rice is soft (about 30mins).
  • Serve with butter, cinnamon sugar. Slivered almonds or raisins canalso be added if desired.
  • Recommended to serve with a red juice or (if of age or desired)red wine.
Keyword Cookbook, Risengrynsgrot
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