Norwegian Rice Pudding
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Be sure to drop in on my mom on any Saturday, around lunchtime, she'll give you "ekte norsk" (authentic Norwegian) Risengrynsgrøt.
Why Saturday? I don't have a clue... but, it is a Norwegian food thing. Hey mamma, if you get a lot of unexpected company Saturday, it's my fault - I invited everybody. He-He
Here is how to make
authentic Norwegian Risengrynsgrøt:
Ingredients:
1 cup white rice of choice
2 cups water
1/2- teaspoon salt
1/4 cup raisins (optional)
4-5 cups milk or enough to make a creamy pudding.
Boil water and add rice, and salt according to directions.
Bring up to a boil again for a few minutes and turn heat down to simmer. Add raisins and cover with lid.
When rice is soft and all the water is absorbed, add milk; simmer and stir until you have a creamy consistency. Cook until rice has finished expanding and all the milk has been absorbed.
If you want an extra creamy pudding, add 1 cup cream before serving.
Rice will keep expand as it cools. Be sure you add enough milk while it is still simmering and keep stirring to prevent it from burning.
When risengrynsgrøten is done, ladle it onto dinner plates; sprinkle with cinnamon and sugar with a dollop of butter in the center and serve with a glass of milk or fruit juice.
Many families have a special dinner on Saturday nights, so that's why they have rice pudding or risengrynsgrot for lunch that day.
Stop in again and I will tell you more fun facts about Norway and the Norwegian people.
Norwegian Recipes after Norwegian Rice Pudding
