Norwegian Risgrøt Rice Porridge Recipe

Recipe By Slurrp

Norwegian Risgrøt is a traditional rice porridge that is commonly enjoyed during the Christmas season. Made with simple ingredients like rice, water, and milk, this creamy and comforting dish is a staple in Norwegian households. The rice is cooked slowly until it becomes tender and absorbs the flavors of the milk and vanilla. It is traditionally served with a pat of butter, a sprinkle of cinnamon, and a dollop of raspberry or strawberry jam. This hearty and delicious porridge is perfect for warming up on cold winter days.

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1hr 5minstotal
1hr 5m.total
Norwegian Risgrøt Rice Porridge
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Ingredients for Norwegian Risgrøt Rice Porridge Recipe

  • 1/4 cup Short Grain Rice
  • 1 cup Water
  • 1 cup Milk
  • 0.06 cup Sugar
  • pinch Pinch Of Salt
  • as per your need Butter, For Serving
  • as needed Cinnamon, For Sprinkling
  • as needed Raspberry Or Strawberry Jam, For Serving

Directions: Norwegian Risgrøt Rice Porridge Recipe

Cooking Directions

  • STEP 1.In a large pot, bring water to a boil and add the rice. Cook for 5 minutes, then drain the rice.
  • STEP 2.Return the rice to the pot and add milk, sugar, and a pinch of salt. Bring to a simmer over medium heat.
  • STEP 3.Reduce the heat to low and cook the rice, stirring occasionally, for about 1 hour or until it reaches a creamy consistency.
  • STEP 4.Serve the risgrøt hot in bowls, topped with a pat of butter, a sprinkle of cinnamon, and a dollop of raspberry or strawberry jam.
  • STEP 5.Leftover risgrøt can be stored in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm it on the stovetop or in the microwave.

Cooking Tips

  • Be sure to stir the rice occasionally while it is cooking to prevent it from sticking to the bottom of the pot.
  • If the rice porridge becomes too thick, you can add more milk to achieve the desired consistency.
  • For a richer flavor, you can use half-and-half or cream instead of milk.
  • Feel free to adjust the amount of sugar to suit your taste preferences.

Storage and Serving

  • Serve the risgrøt hot in bowls, topped with a pat of butter, a sprinkle of cinnamon, and a dollop of raspberry or strawberry jam.
  • Leftover risgrøt can be stored in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm it on the stovetop or in the microwave.
Nutrition
value
672
calories per serving
29 g Fat19 g Protein83 g Carbs4 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    19g
  • Carbs
    83g
  • Fiber
    4g

MacroNutrients

  • Carbs
    83g
  • Protein
    19g
  • Fiber
    4g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    503mg
  • Iron
    4mg
  • Vitamin A
    35mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    40mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    80mg
  • Manganese
    1mg
  • Phosphorus
    428mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp