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.
- 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
- 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.
Tried this recipe?Let us know how it was!