Norwegian Risengrynsgrøt, Oven Method
 
Cook time
Total time
 
Norwegian Rice Porridge can be prepared several different ways. Using the oven is an easy and convenient way to finish cooking this creamy, delicious dish!
Author:
Cuisine: Norwegian
Serves: 5-6
Ingredients
  • 1½ cups white, medium grain rice
  • 3 cups water
  • 5 cups whole milk
  • 2 tablespoons white granular sugar
  • 1¼ teaspoon salt
  • 2 teaspoons vanilla sugar / powder (preferred), or ¾ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 250° F.
  2. In a heavy pot (with no plastic parts) on the stove top, let rice and water boil uncovered on medium-low heat. Stir occasionally to prevent sticking until most of the water is absorbed. This will take approximately 10 minutes.
  3. Add the milk, raise the heat a bit and let it come to a boil again, stirring well and often while using higher heat.
  4. When the milk is near boiling, pull away from the heat and put a lid on the pot.
  5. Set the covered pot in the oven, close the door, make sure the oven reaches 250° F again and then turn off the heat. Do not open the door to check or stir, just leave the pot alone.
  6. Let the pot sit in the oven for 45 minutes.
  7. Remove from the oven and stir well.
  8. The porridge should be thick, creamy, and the rice tender. If the porridge seems a bit runny, let it sit uncovered for a couple of minutes. If it seems too thick, add some more milk.
  9. Add sugar, salt, and vanilla sugar; stir well and serve while hot. If vanilla sugar is not available, you may use vanilla extract; however, this brown liquid will tint the porridge and it will not be as white as it should be.
  10. Serve in bowls, sprinkle with cinnamon and white sugar and add a dab of butter in the center. Serve red juice to drink with the meal.
  11. Leave leftovers in the refrigerator and thin with milk when reheating.
Recipe by The Country Basket at https://thecountrybasket.com/norwegian-risengrynsgrot-6-ways-rice-porridge-recipe/