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Norwegian Rice PuddingRisengrynsgrøtBe sure to drop in on my mom on any Saturday, around lunchtime, she'll give you Norwegian Risengrynsgrøt. Why Saturday? I don't have a clue... but, it is a Norwegian thing. Hei Mamma, if you get a lot of unexpected company Saturday, it's my fault - I invited everybody. he-he Ekte Norsk Risengrynsgrøt Ingredients: Bring water to a boil and add rice, and salt according to directions. Bring up to a boil again for a few minutes and turn heat down to simmer. At this point, add raisins if you choose, and cover with lid. When rice is soft and all the water is absorbed add milk and stir until you have a creamy consistency. This will take a while. It is important the rice has finished expanding and all the milk has been absorbed. If you want an extra creamy pudding, add 1 cup heavy cream before serving. Rice will keep expand as it cools. So be sure you add enough milk while it is still simmering and keep stirring to prevent it from burning. When the risengrynsgroten is done, ladle it onto regular 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 a very light lunch that day. Stop in again and I will tell you more fun facts about Norway and the Norwegians.
Foods of Norway after Norwegian Rice Pudding
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