Norwegian rice porridge, or risengrynsgrøt, is a thick, creamy, hot rice cereal commonly made in Norway throughout the year, especially as a Saturday lunch. Also called risgrøt, the standard way of cooking the white rice is in a heavy pot on the stove top as shown in my post Traditional Norwegian Risgrøt, Rice Porridge Recipe. The rice cooks in milk for an hour until it thickens and softens, and needs to be stirred every five minutes or so to prevent burning. It is a little bit of a process, so it is nice to have some additional preparation options. After having experimented with a lot of batches, I have figured out several good alternatives. In this post I will show you how to make it in an electric pressure cooker, and in a previous post you can see how to prepare it using one of the following methods: Oven, quilt, cooler, or slow cooker method. Although common year-round, risgrøt is often served for lunch on Christmas Eve day, with the leftovers used in the evening for the much loved Norwegian Christmas dessert, Riskrem (rice pudding). For many families, mine included, there is no Christmas without riskrem!! We have an Instant Pot electric pressure cooker, but I’m sure other electric pressure cookers will be similar. The important part is that it needs to have a “warm” feature if you want to cook the porridge directly inside the pot. When preparing risengrynsgrøt in a pressure cooker, you […] Read more »
