SCANDINAVIAN-STYLE RICE PORRIDGE
This is a delicious rice dessert known in our family as 'Rumagrit.' It came down through our family from Mary Beth B. She is the woman who deserves all the credit for this, and we are posting it in her name.
Provided by MaryBeth B
Categories World Cuisine Recipes European Scandinavian
Time 1h55m
Yield 8
Number Of Ingredients 7
Steps:
- Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
- Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 55.5 g, Cholesterol 96.9 mg, Fat 35.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 21.9 g, Sodium 293 mg, Sugar 36.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
