Best Norwegian Rice Recipes

NORWEGIAN RICE PUDDING - RISENGRYN GROD

Steps:

• Boil water and add rice, cover and lower heat to simmer for 15 minutes.
• Add milk and, if using them, the raisins or currants and vanilla and bring back to a boil.
• Cover, lower heat and simmer until the rice is tender, about 20-30 minutes.
• Season with salt.
• Serve with butter, milk, sugar and cinnamon.
• For a sweeter rice try adding 1/4 to 1/2 cup sugar with the milk.

RISENGRYN GROD-NORWEGIAN RICE PUDDING

Steps:

• 1. Boil water and add rice, cover and lower heat to simmer for 15 minutes 2. Add milk, raisins, sugar and vanilla and bring back to a boil 3. Cover, lower heat and simmer until the rice is tender, about 20-30 minutes 4. season with salt 5. Serve with butter,sugar and cinnamon.

RISKREM (NORWEGIAN RICE CREAM)

Steps:

• Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick - about 1 1/2 hours.
• Add sugar and almond extract. Chill.
• Add all almonds.
• Stir in whipped cream.
• ** A favorite at Christmas, the person who receives the whole almond receives a special gift (often a marzipan pig).

NORWEGIAN MEATBALLS AND RICE

Steps:

• 1. In a large bowl, soak the bread in hot milk until absorbed, completely. Add all remaining ingredients; mix well.
• 2. Shape into 1 inch balls. Brown meatballs in a large non-stick skillet, add a little oil if necessary to keep meatballs from sticking to the pan.
• 3. Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
• 4. To make the gravy, melt 4 tbsp of butter in a medium saucepan. Stir in 4 Tbsp all-purpose flour. Mix 2 tsp beef bouillon base into 2 1/2 c boiling water. Mix into flour mixture. Cook and stir until thickened.
• 5. Pour over the meatballs and bake for 30 minutes.
• 6. Serve over hot cooked rice or cooked egg noodles.

NORWEGIAN RICE PUDDING

Steps:

• Place the rice in a strainer and pour the boiling water over the rice. Drain well.
• Place the rice, milk and salt in a double boiler and cook, covered, for 1 to 1 1/2 hours, or until all is thick and creamy.
• Stir in the butter, sugar, almond extract, nutmeg and almonds.
• Serve warm or chilled, with whipped cream.

NORWEGIAN RICE

Steps:

• Heat the milk to boiling point.
• Cook the rice in boiling water until almost done, then drain it.
• Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4.
• Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well.
• Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling.
• Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good.
• Enjoy!

NORWEGIAN RICE CREAM WITH STRAWBERRY SAUCE

Steps:

• Rice Cream:.
• Cook rice with water and salt for 15 minutes. Add milk and cook for 30 minutes until rice is tender and of a thick consistency. Let cool. Whip cream with sugar and vanilla extract. Combine the rice and cream.
• Strawberry Sauce:.
• Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired.
• Note: I always use fresh or frozen and I've never tried it with the preserves. When using fresh or frozen, you'll need about a pound. Slice them as preferred, then place them in a bowl with water, lemon juice and sugar to taste. Let it sit for a while, overnight is best.