Norwegian Porridge (Risgrøt)

  • 3/4 cup white (medium grain rice)
  • 1 1/2 cup water
  • 2 1/2 cups 1% milk
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • cinnamon powder for topping
  • dried cranberries for topping
  • butter for topping
  1. In a medium size pot, add rice and water and bring to a boil. Lower heat to a gentle simmer, cover and leave for 10 minutes, or until all the water is absorbed.
  2. Add 1/3 of the milk, stir, cover and leave until the consistency thickens. Add a little more milk every time the porridge’s consistency thickens-approximately every 5-10 minutes or so. Repeat until all the milk is used, porridge is thick and rice is tender. The entire process should take 45-55 minutes.
  3. Add butter, honey, sugar, salt, and vanilla extract and stir well.
  4. Turn the heat off and serve porridge in bowls topped with a small pat of butter (optional), a little cinnamon powder and dried cranberries.
This Norwegian porridge recipe will keep refrigerated for up to 2-3 days.
Recipe by Caroline Phelps

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