Norwegian Porridge (Risgrøt)

INGREDIENTS

• 3/4 cup white (medium grain rice)
• 1 1/2 cup water
• 2 1/2 cups 1% milk
• 1 tablespoon butter
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 2 teaspoons vanilla extract
• cinnamon powder for topping
• dried cranberries for topping
• butter for topping

INSTRUCTIONS

1. In a medium size pot, add rice and water and bring to a boil. Lower heat to a gentle simmer, cover and leave for 10 minutes, or until all the water is absorbed.
2. Add 1/3 of the milk, stir, cover and leave until the consistency thickens. Add a little more milk every time the porridge’s consistency thickens-approximately every 5-10 minutes or so. Repeat until all the milk is used, porridge is thick and rice is tender. The entire process should take 45-55 minutes.
3. Add butter, honey, sugar, salt, and vanilla extract and stir well.
4. Turn the heat off and serve porridge in bowls topped with a small pat of butter (optional), a little cinnamon powder and dried cranberries.

NOTES

This Norwegian porridge recipe will keep refrigerated for up to 2-3 days.

Recipe by Caroline Phelps

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