Try the Norwegian traditional Rice Porridge this Christmas- combined with sugar, cinnamon and butter this is the perfect Christmas treat!
Rice Porridge is served all year with different condiments – during summer it’s usually served with cured meats and Norwegian flat bread and during Christmas it’s served alone. Remember to use any left overs for the Danish “Ris alamande” or the Norwegian “Riskrem”
Risgrøt | Rice Porridge
Yield 4 servings
Ingredients
2 dl risotto rice
4 dl water
1 liter milk
1 tsp salt
4 tsp cinnamon
4 tsp sugar
4 knobs of butter
Instructions
- Bring water to a boil and add the rice.
- Reduce the heat slightly and let simmer for 10 minutes or until the water has evaporated.
- Add milk and bring to a boil.
- Let the porridge simmer for an hour, until thick and creamy and stir once in a while to avoid burning.
- Salt to taste and serve with a knob of butter, cinnamon and a sprinkle of sugar.
Hi Therese, Please, forgive me if this was asked before but what is dl means in recipe measurement? 😊😌.
Happy Holidays to You and Yours 😉🙂
PS: I just love the snow falling on your website. Very cozy and calming!
No worries- dl is short for decilitre, which is the way we measure here instead of cups! You can easily convert both using google 🙂
I’ve been thinking about having a converter on my site for a long time now, so perhaps I have to get around to it! 🙂
And thank you- it is indeed very cozy 😄 Happy holidays to you too! Thanks for reaching out!
Hi Therese. Just wanted to let you know that I really like your blog. Beautiful pictures and great content. Regards Kim / http://www.NordicFoodLiving.com
Thank you! I like what I see in yours so far as well! How long have you been blogging? I have a big fascination for the Danish food and culture! You’ve got yourself a new reader for sure!
I have been blogging for a couple of years now. I really like your pictures. They just some kind of nice touch to them. What kind of camera do you use?
That’s wonderful to hear! I’m using Nikon d7000 at the moment 🙂 loving it!