Saturday, January 20, 2007

Rice porride for Saturday lunch.

It is an old tradition here in Norway to eat rice porride for lunch on Saturdays, and so it is in our family. I have posted about this tradition before in my House in the Woods, but since it is Saturday today and since I want to make this a food blog where I post about Norwegian traditions, I am repeating it here.

Risengrynsgrøt (rice porridge)

2dl rice (special porridge rice)

4dl water

1liter milk.

Boil the water with a little salt, and the rice. (We buy rice specially prepared for porridge here in Norway, I have never tried making the porridge with the rice we usually eat for dinner). Let the rice boil nn a moderate hot oventop till most of the water is boiled into the rice. Add the milk and heat to the point of boiling. Let the rice boil on low temperature for 45 minutes.

Another way of preparing the porridge is to make what we call Dynegrøt or Quilt Porridge. Follow the description abow untill the rice and the milk has started to boil. Remove from oven and wrap the casserole in a quilt. Leave in there to sleep for 3-4 hours, add a little milk and heat till the point of boiling, and the porridge is ready.

We eat the rice porridge with a dash of butter, sugar, cinnamon and raisins.


see you there! said...

I make a rice pudding that is baked and uses cooked regular rice. I'm curious about the special rice you have for your recipe.

Looks very tasty.


Sheila said...

This seems similar to what I would call rice pudding. I love it..!
I use short grained rice to make it, thought I have used the long grain when I ran out, and it doesn't make a huge difference.
This looks yummy, just the thing for a cold day, a very warming comfort food.

Sheila said...

By the way..mine is baked in the oven, and has a lovely brown 'skin' on top when finished.