Norwegian Risengrynsgrøt, Pressure Cooker Recipe
 
Cook time
Total time
 
Norwegian Rice Porridge can be prepared several different ways. Using a pressure cooker can be a convenient way to make 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. Let rice and water boil uncovered on saute mode until most of the water is absorbed. Stir often, especially when the water starts to absorb, to prevent sticking and burning.This will take approximately 10 minutes.
  2. Add the milk and let it come to a boil again, still on saute mode, stirring often and scraping the bottom very well.
  3. When the milk has come to a boil, turn off the heat and continue to stir until it has completely stopped boiling.
  4. Put on the lid and turn on the warm setting.
  5. Let sit for 1 hour and 10 minutes.
  6. Remove the lid and stir well. If the porridge seems a bit runny, let it sit on warm without a lid for a couple of minutes. If it seems too thick, add some more milk. The porridge should be thick, creamy, and the rice tender.
  7. 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 change the color of the porridge and it will not be as white as it should be.
  8. 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.
  9. Leave leftovers in the refrigerator and thin with milk when reheating.
Recipe by The Country Basket at https://thecountrybasket.com/norwegian-risgrot-rice-porridge-pressure-cooker-recipe/