Swedish Rice Porridge Recipes

SCANDINAVIAN-STYLE RICE PORRIDGE

Scandinavian-Style Rice Porridge image

This is a delicious rice dessert known in our family as 'Rumagrit.' It came down through our family from Mary Beth B. She is the woman who deserves all the credit for this, and we are posting it in her name.

Provided by MaryBeth B

Categories World Cuisine Recipes European Scandinavian

Time 1h55m

Yield 8

Number Of Ingredients 7

Ingredients

8 whole green cardamom pods, lightly crushed to remove seeds, discarding pods
½ gallon whole milk
1 cup uncooked white rice
1 cup unsalted butter
1 cup sugar
3 tablespoons unsalted butter, or amount desired
1 teaspoon ground cinnamon

Steps:

Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 55.5 g, Cholesterol 96.9 mg, Fat 35.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 21.9 g, Sodium 293 mg, Sugar 36.1 g

SWEDISH RICE PORRIDGE

Swedish Rice Porridge image

This recipe comes courtesy of one the American Girls cookbooks. Specifically it comes from the Kirsten one and so is Swedish themed. Several of these recipes from all of the books are all time favorites of mine so I will post them here. Rice porridge, known as "Skansk grot" in Sweden, made pioneer settlers feel at home in America. This is a wonderful comfort food for a sickie or just for a rainy day.

Provided by Miracle Miriam

Categories Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 large apple
1 teaspoon butter
1 cup white rice
1 cup water
3 inches cinnamon sticks, or
1 teaspoon ground cinnamon
4 cups milk
3 tablespoons brown sugar
1/3 cup raisins
1 teaspoon vanilla
cream
honey

Steps:

Peel and chop apple.
Rub butter over bottom and sides of a 3 quart saucepan.
Place rice, water, and cinnamon into the saucepan and bring to a boil.
Cover and simmer for 10-15 minute or until water has been absorbed.
Add milk to saucepan. Heat and stir until simmering but not boiling.
Add brown sugar, chopped apple, and raisins and stir gently.
Cover pan and allow porridge to simmer for about 45 minute As it cooks, it will thicken. Stir once or twice while it cooks.
Turn off heat and remove pan from burner. Remove cinnamon stick and stir in vanilla.
Serve warm with cream or honey if desired. Also good saved in fridge and warmed up.

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