Yield: 6 servings

NORWEGIAN RICE PORRIDGE (RISGRØT)

My family adds raisins to this rice pudding, but they're not my favorite so I left them out.

This recipe is a little bit sweeter than the traditional. Feel free to reduce the amount of sugar.

prep time5 MINUTES

 

cook time1 HOUR

 

total time1 HOUR 5 MINUTES

INGREDIENTS

•  1 1/2 cups medium grain rice
•  3 cups water
•  5 cups whole milk
•  1/3 cup white granulated sugar
•  1 teaspoon clear vanilla extract
•  Pinch of salt
•  Cinnamon, for topping
•  Butter, for topping

INSTRUCTIONS

1. 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.
2. 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.
3. Serve rice warm with butter and cinnamon on top. The rice can also be served cold, with melted butter on top.