Norwegian Risgrøt Rice Porridge Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and add the rice. Cook for 5 minutes, then drain the rice.
• STEP 2.Return the rice to the pot and add milk, sugar, and a pinch of salt. Bring to a simmer over medium heat.
• STEP 3.Reduce the heat to low and cook the rice, stirring occasionally, for about 1 hour or until it reaches a creamy consistency.
• STEP 4.Serve the risgrøt hot in bowls, topped with a pat of butter, a sprinkle of cinnamon, and a dollop of raspberry or strawberry jam.
• STEP 5.Leftover risgrøt can be stored in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm it on the stovetop or in the microwave.

Cooking Tips

• Be sure to stir the rice occasionally while it is cooking to prevent it from sticking to the bottom of the pot.
• If the rice porridge becomes too thick, you can add more milk to achieve the desired consistency.
• For a richer flavor, you can use half-and-half or cream instead of milk.
• Feel free to adjust the amount of sugar to suit your taste preferences.

Storage and Serving

• Serve the risgrøt hot in bowls, topped with a pat of butter, a sprinkle of cinnamon, and a dollop of raspberry or strawberry jam.
• Leftover risgrøt can be stored in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm it on the stovetop or in the microwave.