scandinavian-style-rice-porridge

Scandinavian-Style Rice Porridge

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h 45 m
  • Ready In

    1 h 55 m
MaryBeth B
Recipe by  MaryBeth B

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (3)

Rate This Recipe
Hanne
17

Hanne

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 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:)

karen16
8

karen16

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

MVBK
4

MVBK

Yum!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 573 cal
  • 29%
  • Fat
  • 35.4 g
  • 55%
  • Carbs
  • 55.5 g
  • 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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