Rice for making rice porridge or pudding. Rice for making ‘Risengrynsgrot’, Risgrot or Riskrem. Traditionally served hot for dinner, with a small knob of salted butter, a sprinkling of cinnamon and sugar to taste. Cooled porridge mixed with whipped cream and served with a berry sauce is often eaten for dessert at Christmas, and any leftovers work brilliantly in pancakes.
For 4 portions:
Bring 400 ml of water to the boil, add a pinch of salt and 200ml rice. Leave to simmer until most of the water has evaporated, approximately 10 minutes. Slowly pour in 1 litre of milk. Leave to boil on very low heat until it has reached the desired thickness – approximately 45 minutes. Stir every so often. Serve with salted butter, cinnamon and sugar.
Store in a cool, dry place.
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