In the title I forgot to add that it's extremely tasty! 
This is one of Norway's iconic and most traditional meals. It's called Risgrøt or Risengrynsgrøt and it translates to rice pudding or rice porridge.
I've been eeatingit for dinner two days in a row now, because I had a craving. I bought a semi pre-made version, but I am giving you the full recipe. I don't think you'll find any quick mixes outside of Scandinavia anyway.
But first, a bit of trivia!
Risgrøt (you'll never get me to consistently call it pudding) has been eaten since medieval times. The poor folk ate grøt made out of other grains, while the rich used rice. Today it's made with rice.
In Norwegian fairy tales, grøt is often mentioned One character tricks the big troll to cut open its stomach during a grøt eating competition. Another character, Thumbikin, drowns in the butter. Norwegian fairy tales originate from the 1500's and earlier.
Traditionally grøt has been a meal for women to strengthen themselves on after giving birth.
Another tradition is to leave grøt outside one's door on Christmas. The Norwegian folk version of santa (a small, mischievous dwarf-like creature) would get very angry if he didn't get his grøt, according to the tales.
Recipe, four-five people:
1,5 cups of jasmin rice, though basmati or any other will do, I've heard.
2,5 cups of water
Two litres of milk (half a gallon, bit more)
Salt
Sugar
Cinnamon
Butter
Optional: Mountain pasture sour cream (35 g. fat per 100 grams)
Bring to a boil and let it simmer for ten minutes/until all water is absorbed. Add milk and bring to a boil, continually stirring. Then turn the heat to its lowest setting, let the grøt sit for one hour. Stir from time to time to make sure it doesn't burn.
Before serving, add one teaspoon of salt, two tablespoons of sugar and stir it in. As a traditional Christmas meal, you might add in the sour cream as well. Place a spoon sized scoop of butter in the middle - this is known as the 'butter eye' - and serve with sugar and cinnamon in a deep bowl. Use any butter you're comfortable with eating.
My friend from Western Norway taught me to eat grøt with morrpølse. Morr comes from old Norse and means chopped or ground entrails. Today it's most often made from sheep meat, but other ingredients are pig, cattle, horsemeat and game. Most grocery variants are mixed meat sausages, like most others.
It's one of the fattest sausages on the Norwegian market, with up to about 50% fat. It's extremely juicy, meaty. Mild, but also tangy and salty. It's a cured sausage, and it's believed to be one of the oldest processed foods in Norway.
What I just ate:
Traditinally serverd with strawberry lemonade/squash/juice
Very traditional!
I hope at least some of you try it out!
This is one of Norway's iconic and most traditional meals. It's called Risgrøt or Risengrynsgrøt and it translates to rice pudding or rice porridge.
I've been eeatingit for dinner two days in a row now, because I had a craving. I bought a semi pre-made version, but I am giving you the full recipe. I don't think you'll find any quick mixes outside of Scandinavia anyway.
But first, a bit of trivia!
Risgrøt (you'll never get me to consistently call it pudding) has been eaten since medieval times. The poor folk ate grøt made out of other grains, while the rich used rice. Today it's made with rice.
In Norwegian fairy tales, grøt is often mentioned One character tricks the big troll to cut open its stomach during a grøt eating competition. Another character, Thumbikin, drowns in the butter. Norwegian fairy tales originate from the 1500's and earlier.
Traditionally grøt has been a meal for women to strengthen themselves on after giving birth.
Another tradition is to leave grøt outside one's door on Christmas. The Norwegian folk version of santa (a small, mischievous dwarf-like creature) would get very angry if he didn't get his grøt, according to the tales.
Recipe, four-five people:
1,5 cups of jasmin rice, though basmati or any other will do, I've heard.
2,5 cups of water
Two litres of milk (half a gallon, bit more)
Salt
Sugar
Cinnamon
Butter
Optional: Mountain pasture sour cream (35 g. fat per 100 grams)
Bring to a boil and let it simmer for ten minutes/until all water is absorbed. Add milk and bring to a boil, continually stirring. Then turn the heat to its lowest setting, let the grøt sit for one hour. Stir from time to time to make sure it doesn't burn.
Before serving, add one teaspoon of salt, two tablespoons of sugar and stir it in. As a traditional Christmas meal, you might add in the sour cream as well. Place a spoon sized scoop of butter in the middle - this is known as the 'butter eye' - and serve with sugar and cinnamon in a deep bowl. Use any butter you're comfortable with eating.
My friend from Western Norway taught me to eat grøt with morrpølse. Morr comes from old Norse and means chopped or ground entrails. Today it's most often made from sheep meat, but other ingredients are pig, cattle, horsemeat and game. Most grocery variants are mixed meat sausages, like most others.
It's one of the fattest sausages on the Norwegian market, with up to about 50% fat. It's extremely juicy, meaty. Mild, but also tangy and salty. It's a cured sausage, and it's believed to be one of the oldest processed foods in Norway.
What I just ate:
Traditinally serverd with strawberry lemonade/squash/juice
Very traditional!
I hope at least some of you try it out!
Last edited:
