Porridge - Soup

how to cook norwegian rice porridge

Norwegian rice porridge is a breakfast staple in Norway. It can be made with either brown or white rice, and it's usually served warm.

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How to cook norwegian rice porridge

Within the midst of the pandemic, because the climate shifts away from the nice and cozy days that allowed for snug outside gatherings, I believe we’re all going to wish some additional coziness. Autumn takes its time settling in the place I reside, however nonetheless the leaves are altering colour and this week the times have been blanketed in thick fog. Whereas Norwegian rice porridge (risgrøt) is a Christmas custom, I believe that this comforting traditional could be welcome anytime one needs a style of dwelling. So at this time I’m posting my recipe because it appeared in The Norwegian American a number of years in the past. Learn on for the article.

Christmas dinner all the time concluded with riskrem at my paternal grandparents’ home. Perched above a Seattle neighborhood recognized for its neighborhood show of Christmas lights—and embellished with loads of lights and tinsel itself—my grandparents’ dwelling shone with all the light and heat I related to the vacation, mingled with the smells of their conventional Norwegian Christmas feast. As a lot as I liked the meal itself, one among my favourite components was when my grandmother introduced out the bowl of chilled riskrem—a rice porridge with whipped cream folded in—and a pitcher of deeply coloured raspberry sauce to pour over it. I liked letting that sweet-tart sauce pool across the base of the riskrem in my bowl, a distinction in colour, taste, and texture. Whereas I grew up consuming this all the time in riskrem kind, I’ve determined to embrace the custom of the porridge as nicely.

Reading: how to cook norwegian rice porridge

Read more: English Porridge

Riskrem, in any case, is just rice porridge with whipped cream folded in. At its easiest, the porridge consists of rice cooked with water and milk, and perhaps a pinch of salt. Some recipes sweeten it barely, and I’ve additionally seen recipes with vanilla, cardamom, or cinnamon added. As I’m making this with Christmas in thoughts, a time when every part must be as particular as could be, I’ve added a contact of sugar. I additionally add a vanilla bean, and, taking a cue from Magnus Nilsson’s The Nordic Cookbook, a cinnamon stick whereas the porridge simmers. Should you want to depart these out, that’s simply advantageous.

As for the topping, recipes generally name for a pat of butter and a sprinkling of cinnamon and sugar. Some individuals serve it with cordial soup or milk, and others add raisins or berries on high. I hold mine easy with cinnamon, sugar, and butter. It’s exhausting to beat these important components, and I discover that this recipe doesn’t want rather more.

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Whereas I’m utilizing the Norwegian identify for this, the custom of serving rice porridge at Christmastime spans the Nordic international locations. The custom of hiding an almond inside varies a bit of, with whoever finds the almond both profitable a prize, or in components of Sweden and Finland, a foretelling that they’ll marry earlier than the following Christmas.

And, in fact, if you happen to’d like, you possibly can all the time fold in some whipped cream sweetened with sugar to make it into riskrem.

Discover much more Scandinavian Christmas recipes in my cookbook Fashionable Scandinavian Baking!

Modern Scandinavian Baking

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