Nordic Risgrøt (rice pudding)
Updated: Apr 26
Happy Grøtens Dag! In Norway there seems to be a day to celebrate all Nordic foods and the humble porridge is no exception. 23 October this year is Grøtens Dag (porridge day), when porridge lovers the country over celebrate with their favourite food. Porridge comes in many different forms in Norway from the more familiar oat porridge to rice, barley and even sour cream porridge (a rich porridge served with cured meats in the summer months).
Can there be anything more cosy than a bowl of warm grøt on an autumn day? But did you know that grøt is something that can also be enjoyed cold in the summer months, so have a go at my risgrøt recipe and let me know what you think.
150g / 5.3 oz rice. Short grain rice is the best, but you can use long grain if that is what you have. 600ml / 20 fl oz milk 1 tsp vanilla essence 1 tsp cornflour 50g / 2 oz sugar 1 egg yolk
Put the rice in a heavy pan with 300ml of water and simmer over a medium heat until nearly all the water has been absorbed. Add the milk and vanilla, keeping a little milk back to mix with the cornflour, and simmer uncovered for about 20 minutes until creamy and thick and the rice is cooked. Mix the cornflour with the sugar and the milk you held back, and add to the rice. Bring back to a simmer and cook for a couple of minutes stirring all the time. Remove from the heat and let sit for a few minutes before adding the egg yolk and stirring well. The residual heat will cook the egg yolk. Serve warm sprinkled with cinnamon, brown sugar and a knob of butter.
This risgrøt is also delicious served cold.
Vær så god!
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