Happy Sunday! What are you up to this weekend? I realized that a lot more people have joined this blog since I first started so I figured it would be a good time to introduce myself again with some fun facts! I added some links to relevant post if you want to explore around here. I’d love to learn more about you too so add a few fun facts about yourself in the comments! Continue reading →
Norwegian Rice Porridge or Risegrynsgrot as it’s called in Norwegian has been one of my favorite comfort foods for such a long time! It’s warm, sweet and delicious!
The real tradition is around rice porridge is actually Christmas! In Norway you leave warm rice porridge for Santa instead of cookies! We always have it for lunch on Christmas Eve and then make extra to leave for Santa. When making the porridge for Christmas my mom would lure in a pealed almond and the person that found the almond while eating the porridge, would win a special treat! I don’t really know where this tradition comes from, but I just know it’s really fun! Even now that I am an adult, me and my brothers always get all riled up about who is going to find the hidden almond!I don’t know which came first, Christmas or Saturday lunch, but when I was younger we used to make it for lunch on Saturdays as a special treat, both at home and at my grandma’s house. I used to love this and will definitely bring the tradition on when I have kids one day!
I crave it from time to time especially if it’s a little chilly outside. The other day we had a cold fog day here in San Francisco so I decided to make some and why not share it with you guys! It’s super easy to make!
What you need for 2-3 portions:
2 dl or 3/4 cup of Sushi Rice. Yes you read that right, sushi rice (short grain). I use this one because it’s organic and taste pretty good!
4 dl or 1 and 3/4 cups of water
1 liter or 4 cups of Whole Milk
1 tsp of Vanilla Extract
Sugar, Cinnamon and Butter on top
Preheat the oven to 325-350 degrees Fahrenheit (150 Celcius).
Measure up the rice and add it to a large pan. Then add the water and bring it to a broil. You’ll need a lid for the pan at some point, so get that ready. I just found this measuring cup and it’s great for converting back and forth from dl to cups to oz! It has an angle to it’s easy to pour and still see how much you need. No more squatting down, bending your head in all different directions. Yea, you know what I am talking about! When the water is almost gone, measure up the milk and add it to the pot. Stir continuously and bring the mixture to a boil. Be very careful so the milk does not burn. Measure up Vanilla Extract and add it to the pot. I found these measuring spoons about a year ago and love them! Easy to clean and easy to measure. They come in a string so I just have them hanging above my stove for easy access! Once the Milk starts to boil, put a lid on it and put the entire pan in the oven! Let it sit in the oven for 45 minutes. You can check it halfway if you want and it should look something like this. Once it’s done, it should should have a thick and creamy consistency like this. The porridge is now ready to be served! You can eat porridge both from a plate or a bowl depending on preferences. In Norway, people on the west coast eat it from a plate, while people from the east coast eat it from a bowl! Weird right? Once you have decided on your plate, add cinnamon, sugar and a dash of butter on top! Enjoy! :) Oh and in case you were wondering, I am from Bergen on the west coast so I eat it from a plate!