Traditional Norwegian Risgrøt, Rice Porridge Recipe

    A Christmas tradition in countless Norwegian homes is to prepare Risengrynsgrøt, or rice porridge, for lunch during the day of Christmas Eve. White rice is cooked in milk for nearly an hour until tender and thick, then salt and sometimes sugar and vanilla is added. Often shortened to say simply “risgrøt”,  this porridge is traditionally topped with sugar and cinnamon, and a dab of butter in the center. Often times red juice is served to drink with this meal. This rice porridge is also served throughout the year in Norway, often as a warm, comforting Saturday lunch. One important reason to prepare this porridge during the day of Christmas Eve is that the leftovers are used to make a traditional dessert commonly served after dinner. This desserts is called “Riskrem”, or Rice Pudding, in which whipped cream is added to the porridge. The mildly sweetened fluffy dessert is topped with a red berry sauce. A single blanched almond has been hidden inside, and whoever finds it in a mouthful gets a small prize!  Riskrem is soft and light tasting and nicely balanced with the berry sauce on top, and mostly served only for Christmas and New Year’s. Here is a link to this delicious dessert! If you do try any of my recipes, I would really appreciate a quick comment with a star rating (option found immediately under each recipe). It helps me out tremendously! Thanks in advance! In this […] Read more »