Risengryn Grod Norwegian Rice Pudding Recipes

NORWEGIAN RICE PORRIDGE (RISGRøT)

Steps:

• Bring water and rice to a simmer over medium-high heat. Cook for about 10 minutes, stirring, until most of the water is absorbed into the rice.
• Turn heat down to medium. Start adding milk to the rice, one cup at a time. 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. Continue with this process until all the milk is added. The rice is cooked low and slow - the whole process can take up to an hour. Once all the milk is added, stir in the sugar, vanilla extract, and salt.
• Serve rice warm with butter and cinnamon on top. The rice can also be served cold, with melted butter on top.

TRADITIONAL NORWEGIAN RISENGRøT, RICE PORRIDGE

Steps:

• Let rice and water simmer on medium low heat in a heavy pot, uncovered, until most of the water is absorbed. Stir occasionally. This will take approximately 10 minutes.
• Add a bit of milk (approximately ¼ or ⅓ of the total milk needed), continuing to add more over the next 45-50 minutes while simmering on low heat. Stir well every five minutes or so. (An alternative is to add all of the milk right away, then stirring almost constantly as you raise the heat a bit to let it come to a simmer. Then lower the heat again to keep at a simmer.)
• Add more milk whenever the porridge thickens as the milk absorbs until rice is nicely tender and porridge is thick and creamy.
• Add sugar, salt, and vanilla sugar; stir well and serve while hot. If vanilla sugar is not available, you may use vanilla extract; however, this brown liquid will change the color of the porridge and it will not be as white as it should be.
• If the porridge becomes too thick, add more milk to thin it.
• Serve in bowls and sprinkle with cinnamon and white sugar, and a dab of butter in the center. Serve red juice to drink with the meal.
• Leave leftovers in the refrigerator and thin with milk when reheating.

NORWEGIAN RICE PUDDING

Steps:

• Place the rice in a strainer and pour the boiling water over the rice. Drain well.
• Place the rice, milk and salt in a double boiler and cook, covered, for 1 to 1 1/2 hours, or until all is thick and creamy.
• Stir in the butter, sugar, almond extract, nutmeg and almonds.
• Serve warm or chilled, with whipped cream.

NORWEGIAN RICE PUDDING - RISENGRYN GROD

Steps:

• Boil water and add rice, cover and lower heat to simmer for 15 minutes.
• Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil.
• Cover, lower heat and simmer until the rice is tender, about 20-30 minutes.
• Season with salt.
• Serve with butter, milk, sugar and cinnamon.
• For a sweeter rice try adding 1/4 to 1/2 cup sugar with the milk.

DANISH RICE PUDDING (RISENGROD)

Steps:

• In a small heavy saucepan, bring the milk, rice and salt to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Spoon pudding into individual dishes. Combine sugar and cinnamon; sprinkle over the tops. Dot with butter. Serve immediately.

RISENGRYN GROD-NORWEGIAN RICE PUDDING

Steps:

• 1. Boil water and add rice, cover and lower heat to simmer for 15 minutes 2. Add milk, raisins, sugar and vanilla and bring back to a boil 3. Cover, lower heat and simmer until the rice is tender, about 20-30 minutes 4. season with salt 5. Serve with butter,sugar and cinnamon.