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NORWEGIAN RICE PUDDING (RISENGROT) Recipe

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This recipe for NORWEGIAN RICE PUDDING (RISENGROT) is from The Rensvold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. white, medium grain rice ( short grain makes a creamier texture)
3 c. water
5 c. whole milk
2 T granulated sugar
1 tsp. salt
2 1/4 tsp. vanilla sugar (preferred), or vanilla extract
Directions:
Directions:
Let rice simmer in water in heavy pot, covered and stirring occasionally, on low heat until most of water is absorbed. About 10 minutes. Add a bit of milk, about 1/4 of total, gradually adding more over 45 to 60 minutes while simmering covered on low heat. Stir every 5 minutes or so and keep covered. Add more milk as porridge thickens as milk absorbs, until rice is tender and porridge is thick and creamy. Add sugar, salt, and vanilla sugar; stir well and serve while hot. (Vanilla extract may be used, but will change the color of the pudding slightly - not as pretty). If the pudding is too thick, add more milk. Serve with cinnamon and sugar. Refrigerate leftovers and thin with milk when reheating.
Personal Notes:
Personal Notes:
We made a quicker version of this growing up - not as creamy, but still a favorite food memory from childhood.

 

 

 

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