After each cup is added, stir the rice and cook for 5 minutes or so, until most of the milk is absorbed into the rice. You can choose to add sugar to make it sweet and instead of serving it as a main meal. Some people serve it with cordial soup or milk, and others add raisins or berries on top. Plus, if you make it on December 23 rd and have leftovers, you can use them as the base for another Scandinavian recipe called ‘risalamande’ which is … Let cook, add salt and bring to a boil. The cool thing about rice porridge is it’s so versatile — it can be eaten for dinner, breakfast or as a dessert. Bring water and rice to a simmer over medium-high heat. Preparation. https://themodernproper.com/norwegian-breakfast-rice-porridge I’m keeping it simple and adding all the milk at once, and completing the recipe on the stovetop. Perched above a Seattle neighborhood known for its community display of Christmas lights—and decorated with plenty of lights and tinsel itself—my grandparents’ home shone with all the warmth and light I associated with the holiday, mingled with the smells of their traditional Norwegian Christmas feast. And, of course, if you’d like, you can always fold in some whipped cream sweetened with sugar to make it into riskrem. Julegrøt is the festive version! The porridge is ready when it has thickened, turned very creamy and when the rice is properly well cooked and soft. Then add some of the hot porridge into a bowl, sprinkle some cinnamon on it and add the butter into the center of the bowl on the porridge. Comfort food is called kosemat in Norwegian. Serve with butter, milk, sugar and cinnamon. Norwegian Recipes: Easy to Make Sweet Rice Porridge! Mix well and simmer slowly for 20-40 minutes. Cover, lower heat and simmer until the rice is tender, about 20-30 minutes. Norwegian Risgrøt Rice Porridge Here’s another iteration of Norwegian rice porridge for you to try. I’m a journalist-turned-food writer dedicated to showing you how delicious true Scandinavian cooking can be. Although I think there is nothing wrong with butter! So today I’m posting my recipe as it appeared in The Norwegian American a few years ago. Add milk, raisins, sugar and vanilla and bring back to a boil 3. Rømmegrøt is a Norwegian Family Tradition. This month Food of the World is in Norway. Dust … Here's one example recipe that uses wholegrain rice. The Norwegian porridge is a wholesome meal in itself. We used to make it for lunch on Saturdays as a special treat, both at home and at my grandma's house. https://www.norwegianamerican.com/rice-pudding-for-christmas-eve The porridge will slowly thicken while is simmering. Norwegian Rice Pudding/risengrynsgrøt. Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil. At its simplest, the porridge consists of rice cooked with water and milk, and maybe a pinch of salt. Cook, covered, on high for 2 hours; stir. Risgrøt shouldn’t be fussy. Norwegian cuisine is largely based on fish, game (hunted animals such as moose, reindeer, duck to name a few), preserved meats, dairy products and fruits. Cover and cook until liquid is almost absorbed and rice is tender, 30 minutes. In a heavy bottom sauce pan, bring the water and salt to a boil, add in the arborio rice, and stir. Rice Pudding - risengrynsgrøt or risgrøt in Norwegian, is another delicious tradition from Norway. She writes about her family’s Norwegian heritage through the lens of food at her Scandinavian food blog, www.outside-oslo.com One of the biggest decisions to make for risgrøt is the type of rice to choose. In 1864, a male scientist tried to "porridge-splain" how to make proper gruel to Norwegian women who had been making it for centuries. Some recipes sweeten it slightly, and I’ve also seen recipes with vanilla, cardamom, or cinnamon added. And ever since our first Christmas together (1999), I had been hearing about Rømmegrøt … To make it vegan use almond milk please instead of regular cow milk. As I’m making this with Christmas in mind, a time when everything should be as special as can be, I’ve added a touch of sugar. Transfer porridge to a serving dish or to four bowls, tucking a single whole almond somewhere inside one of the servings. Waffles, pancakes and breads are staple food. WordPress. Recipes vary wildly but will usually include festive touches such as cinnamon, raisins or cranberries. Then use one of the 6 method… Whisk in the remaining flour. Brush the inside of a 5-qt. norwegian rice porridge for christmas eve Author: Daytona Strong Daytona Strong is The Norwegian American’s Taste of Norway Editor. I’ve also seen a recipe calling for sushi rice. I'll fill you up and keep your hunger in check for several hours. As with any traditional dish, recipes and preparations vary. While I’m using the Norwegian name for this, the tradition of serving rice porridge at Christmastime spans the Nordic countries. Slow Cooker Method 6. Start adding milk to the rice, one cup at a time. Then add all the milk to the rice. It’s hard to beat those essential elements, and I find that this recipe doesn’t need much more. Add a little more milk every … But you’ll still want to stir it regularly to keep it from sticking to the bottom of the pot. Norwegian Rice Porridge for Food of the World. This will make a bigger batch which I think comes handy. In a medium pot, bring rice, water, and salt to a boil. If you prefer to leave those out, that’s just fine. As for the topping, recipes in general call for a pat of butter and a sprinkling of cinnamon and sugar. To make this Norwegian porridge a tiny bit healthier use a vegetable-based fat instead of butter such as margarine. Riskrem, after all, is simply rice porridge with whipped cream folded in. Christmas dinner always concluded with riskrem at my paternal grandparents’ house. For most of the cooking methods, first go through the quick steps 1-3 just below. Christmas porridge. Make sure to stir every now and then so that the content doesn't stick on the bottom of the pan. Stir regularly until the water is absorbed. Just eat what you can and want and then store the rest in a airtight container in the fridge. My heritage is mostly German. If desired, stir in additional milk … Pour the rice mixture into a serving bowl. Post was not sent - check your email addresses! Place 3 tablespoons butter on top, and allow to melt. arborio or carnaroli) which is also starchy. Continue to simmer, covered, and stirring regularly, until the milk is absorbed and rice is tender, about a half an hour or so, checking regularly and adding more milk as needed. Lemon-Scented Riskrem (Rice Cream) with Raspberry Sauce, Six-month book birthday for “Modern Scandinavian Baking” (plus a special gift for you! * Percent Daily Values are based on a 2000 calorie diet. It caused quite a stir and didn't work out so well for him. It’s traditionally served for lunch the day before Christmas, but we think it works well on *any* day of the year. Makes a great breakfast meal after workout! Oven Method 3. Learn how your comment data is processed. Season with salt. Makes about 3 cups (2 to 3 hearty servings) 1 cup (200 g) short-grain rice; 3½ cups (830 ml) rice milk or rice milk blend; pinch salt; 1 cinnamon stick (optional, preferably the Ceylon variety) 1 teaspoon margarine or vegan butter; ground cinnamon (preferably the Ceylon variety) Sorry, your blog cannot share posts by email. Grøt, or Norwegian rice porridge, is a common dish thoughout the year. https://northwildkitchen.com/risengrynsgrot-norwegian-rice-porridge Learn more…. Autumn takes its time settling in where I live, but still the leaves are changing color and this week the days have been blanketed in thick fog. Cook for about 10 minutes, stirring, until most of the water is absorbed into the rice. Add the milk, sugar, vanilla seeds and pod, and cinnamon stick, and stir in. Remove vanilla pod and cinnamon stick. Read on for the article. Disclosure: Posts on this site may include Affiliate Links; click here to learn more.). In Norway there is a particular type of short grain rice called “porridge rice” (grøtris), but you can substitute it with Italian risotto rice (e.g. Blake’s is 75% Norwegian, 25% Swedish. Taste and add additional sugar if desired. Sometimes she would lure in a pealed almond and the person that found the almond while eating the porridge, would win a special treat! A world of inspired Nordic flavors from my home to yours, Welcome to Outside Oslo, where you’ll find traditional and modern Nordic recipes served up with all the love and warmth of Scandinavian hospitality. Your email address will not be published. The tradition of hiding an almond inside varies a little, with whoever finds the almond either winning a prize, or in parts of Sweden and Finland, a foretelling that they will marry before the next Christmas. Let cook, add … Norwegian Porridge Recipe - Risengrynsgrøt. Remember to use any left overs for the Danish “Ris alamande” or the Norwegian “Riskrem” Continue to simmer, … Electric Pressure Cooker Method (see separate post on this method) Methods 2-5 can be found below. slow cooker with melted butter. Risgrøt is the real name of this hearty breakfast dish made with rice, milk, cardamom, and cinnamon. As much as I loved the meal itself, one of my favorite parts was when my grandmother brought out the bowl of chilled riskrem—a rice porridge with whipped cream folded in—and a pitcher of deeply colored raspberry sauce to pour over it. Boil water and add rice, cover and lower heat to simmer for 15 minutes 2. cut lengthwise and seeds scraped out, both pod and seeds reserved. Sprinkle with additional sugar and ground cinnamon and top with a pat of cold butter. Stove Top Method, the traditional way to make risengrynsgrøt, as shown and described in my first post on rice porridge. Many families make risengrynsgrøt, or rice porridge, in the morning, so that they can add whipped cream to the leftovers to make riskrem, a fluffy rice pudding for that evening’s dessert. I loved letting that sweet-tart sauce pool around the base of the riskrem in my bowl, a contrast in color, flavor, and texture. But it's eaten by many all through the week. Add the milk, sugar, vanilla seeds and pod, and cinnamon stick, and stir in. Norwegian Christmas rice porridge. Norwegian Rice Porridge Rice porridge is a must have for many Norwegians on a Saturday for lunch. RISGRØT (Norwegian Rice Porridge) 1 3/4 cups (4dl) water 1/2 tsp salt 1 cup (2dl) arborio rice 1 tbsp granulated sugar 2 cups (5dl) soy milk. I also add a vanilla bean, and, taking a cue from Magnus Nilsson’s The Nordic Cookbook, a cinnamon stick while the porridge simmers. Add rice, sugar, salt, milk and half and half; stir to combine. This site uses Akismet to reduce spam. Boil water and add rice, cover and lower heat to simmer for 15 minutes. Quilt Method (called “dynegrøt” in Norway) 5. Sviskegrøt, Norwegian prune porridge with vanilla cream! Whisk out any remaining lumps of … Turn heat down to medium. Take it out whenever you want and heat it up!. https://lisaeatsworld.com/2013/10/norwegian-sour-cream-porridge-rommegrot The Norwegian porridge is gluten-free, nut-free and vegetarian. That said, one of the biggest decisions to make for risgrøt is the type of rice to choose. I’m providing this recipe as a guide—please be sure to adjust the sweetness and the quantity of milk to your taste. While Norwegian rice porridge (risgrøt) is a Christmas tradition, I suspect that this comforting classic would be welcome anytime one wants a taste of home. The Norwegian Porridge is a hearty and delicious rice porridge which is commonly prepared as a Christmas meal in the Nordic regions. Scandinavian rice porridge (makes 3–4) You need a short grain type of rice high in starch to make the porridge creamy. I’ve seen recipes with short-, medium-, or long-grain. Lower heat and maintain a good simmer, uncovered, until the rice absorbs the water, stirring regularly so the rice doesn’t stick. Called risengrød in Denmark and risgrynsgröt in Sweden, rice porridge is served on Christmas Eve both to family members and, traditionally, as an offering to the Nisse or Tomte, a … In the midst of the pandemic, as the weather shifts away from the warm days that allowed for comfortable outdoor gatherings, I suspect we’re all going to need some extra coziness. 2. You can serve it as a dessert or even enjoy it for breakfast. Recipe by Daytona Strong (www.outside-oslo.com). Slowly whisk in the warm milk. Specifically, I use arborio, an Italian short-grain rice. Wash your rice until the water is clear then take to the pot with the water and heat up. Grab my Top 20 Norwegian Recipes for FREE. Do you have the recipe for the raspberry sauce? I keep mine simple with cinnamon, sugar, and butter. Risgrøt is the ultimate comfort food, at least it is for my family and everybody I serve it to. Risengryns Grot: Norwegian Rice Pudding | Sweet Paul Magazine Cardamon is a common spice used for flavoring. Also, some recipes take place entirely on the stovetop, with boiling the rice in water and then adding the milk and simmering until the milk is absorbed—either adding the milk all at once or in small quantities at a time, much like risotto—while other recipes finish the porridge in the oven. Add 1/3 of the milk, stir, cover and leave until the consistency thickens. I later learned that I had the elements reversed: the dessert my mom was talking about was riskrem, Norwegian rice cream, which my grandmother had topped with stewed plums. Wash your rice until the water is clear then take to the pot with the water and heat up. Then you just need to make the whole contend and enjoy your homemade Risengrynsgrøt! 1. https://thornews.com/2015/12/10/christmas-traditions-norwegian-rice-porridge Remember the longer you let it cook slowly on the heat the better the Norwegian porridge will turn out. Don't miss out on this beautiful, easy-to-print e-cookbook packed with sweet and savory Scandi recipes. Cooler Method 4. Rice Porridge is served all year with different condiments – during summer it’s usually served with cured meats and Norwegian flat bread and during Christmas it’s served alone. norwegian rice porridge, rice porridge recipe, « Easy Yule Log Recipe - Christmas Bûche de Noël Cake. 1. I’ve always used short-grain for my riskrem, so that’s what I’m using here as well. ). While I grew up eating this always in riskrem form, I’ve decided to embrace the tradition of the porridge as well. On this day, almost every Norwegian eats rice porridge or rice pudding!