Best Risgrot Hot Rice Pudding Recipes

Norwegian Rice Porridge (Risgrøt) image

Provided by Haley

Time 1h5m

Number Of Ingredients 8

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

Steps:

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

Norwegian Rice Pudding - Risengryn Grod image

Provided by Mamas Kitchen Hope

Categories Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 2/3 cups water
3/4 cup long grain rice
1 quart milk
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon vanilla (optional)
1/2 cup raisins (optional) or 1/2 cup currants (optional)

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.