Scandinavian-Style Rice Porridge

3
MaryBeth B 0

"This is a delicious rice dessert known in our family as 'Rumagrit.' It came down through our family from Mary Beth B. She is the woman who deserves all the credit for this, and we are posting it in her name."

Ingredients

1 h 55 m servings 573 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 35.4 g
  • 55%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
  2. Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.

Footnotes

  • Editor's Note
  • Porridge has a long history in Norway. In fact, it is the country's oldest warm dish, a mainstay of peasant diets since Viking times until the advent of the potato in the 1850s. Porridge was also considered a festive food, served most often at special occasions, or for Christmas. It could be 'risengrynsgrot,' a creamy rice porridge, or 'rommegrot,' a mixture of finely ground flour cooked in sour cream and topped with a generous amount of golden butter. Norwegian-American immigrants brought their own versions of the dish to America.
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Reviews

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  1. 3 Ratings

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Just wanted to point out that this recipe is for Risengroet, not roemmegroet. Roemmergroet is made with soured cream. It is a OK recipe though, for risenrgoet. I would skip the Cardamom pods an...

Yum. I made some substitutions and it was still great. I used nutmeg instead of cardamon, 3/4 c sugar and skim milk.

Yum!!!