Tuesday, January 27, 2015

Rice Pudding (Norwegian Risengrynsgrøt:)

1 cup white rice of choice
2 cups water

1/3 cup sugar
1/2- teaspoon salt
1/3 cup raisins (optional)

2 teas vanilla
4 cups milk

1 cup cream  stirred in or enough to make a creamy pudding.


Boil water and add rice, and salt according to directions. When rice is soft ( in about 20 minutes and all the water is absorbed add the 4 cups of milk, raisins, sugar, vanilla. Cover with a lid. Stir often and check often but let it simmer for an hour or so, watching it carefully.   

Rice will keep expanding as it cools. Be sure you add enough milk while it is still simmering and keep stirring to prevent it from burning. When the rice is soft and the milk mostly absorbed so it looks like rice pudding, let it cool a little and then stir in the cup of cream more or less,  until you have a creamy consistency.

When risengrynsgrøten is done, sprinkle with cinnamon and sugar with a dollop of butter in the center.

The next day add some whipping cream for glorified rice. If you know you are going to make it into glorified you can leave the raisins out and add other fruits then. Mom liked to add bananas at the last minute before serving or pinnapple. To make that you just make sweetened whipping cream with vanilla and add it to yesterdays cold pudding.

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