I’m providing this recipe as a guide—please be sure to adjust the sweetness and the quantity of milk to your taste. Julegrøt is the festive version! 2. If desired, stir in additional milk … 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. It caused quite a stir and didn't work out so well for him. Dust … You can choose to add sugar to make it sweet and instead of serving it as a main meal. Remember the longer you let it cook slowly on the heat the better the Norwegian porridge will turn out. 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. https://lisaeatsworld.com/2013/10/norwegian-sour-cream-porridge-rommegrot Christmas porridge. Specifically, I use arborio, an Italian short-grain rice. Cover and cook until liquid is almost absorbed and rice is tender, 30 minutes. Don't miss out on this beautiful, easy-to-print e-cookbook packed with sweet and savory Scandi recipes. Learn how your comment data is processed. Rømmegrøt is a Norwegian Family Tradition. Season with salt. 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. In a heavy bottom sauce pan, bring the water and salt to a boil, add in the arborio rice, and stir. Transfer porridge to a serving dish or to four bowls, tucking a single whole almond somewhere inside one of the servings. So today I’m posting my recipe as it appeared in The Norwegian American a few years ago. Whisk in the remaining flour. I loved letting that sweet-tart sauce pool around the base of the riskrem in my bowl, a contrast in color, flavor, and texture. Continue to simmer, … Boil water and add rice, cover and lower heat to simmer for 15 minutes. Add a little more milk every … Add rice, sugar, salt, milk and half and half; stir to combine. Slow Cooker Method 6. Add the milk, sugar, vanilla seeds and pod, and cinnamon stick, and stir in. Remove vanilla pod and cinnamon stick. Place 3 tablespoons butter on top, and allow to melt. It’s traditionally served for lunch the day before Christmas, but we think it works well on *any* day of the year. Scandinavian rice porridge (makes 3–4) You need a short grain type of rice high in starch to make the porridge creamy. We used to make it for lunch on Saturdays as a special treat, both at home and at my grandma's house. Riskrem, after all, is simply rice porridge with whipped cream folded in. On this day, almost every Norwegian eats rice porridge or rice pudding! To make it vegan use almond milk please instead of regular cow milk. Risgrøt shouldn’t be fussy. Cook for about 10 minutes, stirring, until most of the water is absorbed into the rice. Norwegian Rice Pudding/risengrynsgrøt. That said, one of the biggest decisions to make for risgrøt is the type of rice to choose. The Norwegian porridge is a wholesome meal in itself. Cooler Method 4. Then add all the milk to the rice. Turn heat down to medium. Your email address will not be published. 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. Sorry, your blog cannot share posts by email. For most of the cooking methods, first go through the quick steps 1-3 just below. Learn more…. Wash your rice until the water is clear then take to the pot with the water and heat up. Risgrøt is the ultimate comfort food, at least it is for my family and everybody I serve it to. ). Norwegian Christmas rice porridge. Do you have the recipe for the raspberry sauce? Then you just need to make the whole contend and enjoy your homemade Risengrynsgrøt! 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. As for the topping, recipes in general call for a pat of butter and a sprinkling of cinnamon and sugar. Taste and add additional sugar if desired. 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. Electric Pressure Cooker Method (see separate post on this method) Methods 2-5 can be found below. * Percent Daily Values are based on a 2000 calorie diet. Post was not sent - check your email addresses! If you prefer to leave those out, that’s just fine. While I’m using the Norwegian name for this, the tradition of serving rice porridge at Christmastime spans the Nordic countries. Cover, lower heat and simmer until the rice is tender, about 20-30 minutes. As with any traditional dish, recipes and preparations vary. slow cooker with melted butter. Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil. Add milk, raisins, sugar and vanilla and bring back to a boil 3. Slowly whisk in the warm milk. This month Food of the World is in Norway. Preparation. Grøt, or Norwegian rice porridge, is a common dish thoughout the year. Remember to use any left overs for the Danish “Ris alamande” or the Norwegian “Riskrem” WordPress. https://www.norwegianamerican.com/rice-pudding-for-christmas-eve Here's one example recipe that uses wholegrain rice. Wash your rice until the water is clear then take to the pot with the water and heat up. I'll fill you up and keep your hunger in check for several hours. I’ve always used short-grain for my riskrem, so that’s what I’m using here as well. 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) And ever since our first Christmas together (1999), I had been hearing about Rømmegrøt … Pour the rice mixture into a serving bowl. 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 … Some people serve it with cordial soup or milk, and others add raisins or berries on top. Just eat what you can and want and then store the rest in a airtight container in the fridge. The cool thing about rice porridge is it’s so versatile — it can be eaten for dinner, breakfast or as a dessert. 1. Add the milk, sugar, vanilla seeds and pod, and cinnamon stick, and stir in. Cook, covered, on high for 2 hours; stir. Although I think there is nothing wrong with butter! arborio or carnaroli) which is also starchy. 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. You can serve it as a dessert or even enjoy it for breakfast. Recipe by Daytona Strong (www.outside-oslo.com). Sprinkle with additional sugar and ground cinnamon and top with a pat of cold butter. I’ve seen recipes with short-, medium-, or long-grain. I keep mine simple with cinnamon, sugar, and butter. 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. This site uses Akismet to reduce spam. Add 1/3 of the milk, stir, cover and leave until the consistency thickens. https://thornews.com/2015/12/10/christmas-traditions-norwegian-rice-porridge This will make a bigger batch which I think comes handy. cut lengthwise and seeds scraped out, both pod and seeds reserved. Christmas dinner always concluded with riskrem at my paternal grandparents’ house. Make sure to stir every now and then so that the content doesn't stick on the bottom of the pan. Take it out whenever you want and heat it up!. But it's eaten by many all through the week. Risengryns Grot: Norwegian Rice Pudding | Sweet Paul Magazine 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. 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. In a medium pot, bring rice, water, and salt to a boil. Read on for the article. Let cook, add salt and bring to a boil. Sometimes she would lure in a pealed almond and the person that found the almond while eating the porridge, would win a special treat! Norwegian Risgrøt Rice Porridge Here’s another iteration of Norwegian rice porridge for you to try. And, of course, if you’d like, you can always fold in some whipped cream sweetened with sugar to make it into riskrem. At its simplest, the porridge consists of rice cooked with water and milk, and maybe a pinch of salt. Cardamon is a common spice used for flavoring. Boil water and add rice, cover and lower heat to simmer for 15 minutes 2. The Norwegian Porridge is a hearty and delicious rice porridge which is commonly prepared as a Christmas meal in the Nordic regions. Bring water and rice to a simmer over medium-high heat. Makes a great breakfast meal after workout! norwegian rice porridge for christmas eve Author: Daytona Strong Daytona Strong is The Norwegian American’s Taste of Norway Editor. My heritage is mostly German. Grab my Top 20 Norwegian Recipes for FREE. Norwegian Porridge Recipe - Risengrynsgrøt. Waffles, pancakes and breads are staple food. The porridge is ready when it has thickened, turned very creamy and when the rice is properly well cooked and soft. Brush the inside of a 5-qt. norwegian rice porridge, rice porridge recipe, « Easy Yule Log Recipe - Christmas Bûche de Noël Cake. Blake’s is 75% Norwegian, 25% Swedish. Sviskegrøt, Norwegian prune porridge with vanilla cream! 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. While I grew up eating this always in riskrem form, I’ve decided to embrace the tradition of the porridge as well. https://northwildkitchen.com/risengrynsgrot-norwegian-rice-porridge 1. 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. 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. I’ve also seen a recipe calling for sushi rice. Rice Pudding - risengrynsgrøt or risgrøt in Norwegian, is another delicious tradition from Norway. Mix well and simmer slowly for 20-40 minutes. Risgrøt is the real name of this hearty breakfast dish made with rice, milk, cardamom, and cinnamon. In 1864, a male scientist tried to "porridge-splain" how to make proper gruel to Norwegian women who had been making it for centuries. Let cook, add … 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 … https://themodernproper.com/norwegian-breakfast-rice-porridge I also add a vanilla bean, and, taking a cue from Magnus Nilsson’s The Nordic Cookbook, a cinnamon stick while the porridge simmers. Lemon-Scented Riskrem (Rice Cream) with Raspberry Sauce, Six-month book birthday for “Modern Scandinavian Baking” (plus a special gift for you! Norwegian Recipes: Easy to Make Sweet Rice Porridge! Norwegian Rice Porridge Rice porridge is a must have for many Norwegians on a Saturday for lunch. 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. Whisk out any remaining lumps of … Start adding milk to the rice, one cup at a time. Quilt Method (called “dynegrøt” in Norway) 5. Norwegian Rice Porridge for Food of the World. 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. Stir regularly until the water is absorbed. Disclosure: Posts on this site may include Affiliate Links; click here to learn more.). Lower heat and maintain a good simmer, uncovered, until the rice absorbs the water, stirring regularly so the rice doesn’t stick. 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. To make this Norwegian porridge a tiny bit healthier use a vegetable-based fat instead of butter such as margarine. It’s hard to beat those essential elements, and I find that this recipe doesn’t need much more. I’m a journalist-turned-food writer dedicated to showing you how delicious true Scandinavian cooking can be. Some recipes sweeten it slightly, and I’ve also seen recipes with vanilla, cardamom, or cinnamon added. The Norwegian porridge is gluten-free, nut-free and vegetarian. I’m keeping it simple and adding all the milk at once, and completing the recipe on the stovetop. 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. Serve with butter, milk, sugar and cinnamon. The porridge will slowly thicken while is simmering. Oven Method 3. But you’ll still want to stir it regularly to keep it from sticking to the bottom of the pot. Recipes vary wildly but will usually include festive touches such as cinnamon, raisins or cranberries. Stove Top Method, the traditional way to make risengrynsgrøt, as shown and described in my first post on rice porridge. Comfort food is called kosemat in Norwegian. Then use one of the 6 method… 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. 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.