Scandinavian-Style Rice Porridge3 Reviews
- Prep: 10 min
- Cook: 1 hr 45 min
- Ready In: 1 hr 55 min
“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.” - by MaryBeth B
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 573 cal
- 35.4 g
- 55.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 and just..." See more add 1/4 tsp of ground cardamom if you really want the cardamom flavor. Risengroet usually does not have that flavor added. Some people add vanilla flavoring though. I would also skip the sugar, as most people will want to add sugar to the top along with some butter and cinnamon. Growing up in Norway this was a typical Saturday lunch:) "
"Yum. I made some substitutions and it was still great. I used nutmeg instead of cardamon, 3/4 c sugar and skim milk...." See more"
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