Risegrøt, or rice porridge, is a Saturday tradition for many families in Norway, including my own. The creamy, soft rice feels like a warm hug from the inside – perfect for the cold winters. The dish is certainly one I’d love to keep now that I’m in Oslo, but all the recipes I know are for at least four people. So, I adjusted one of my tried-and-true grøt recipes for one.
100 dl of pudding rice (a rice that is short and has a lot of starch to create a thick cream when slow-cooked)
300 dl of water
400 dl of full-cream milk (I used full-cream lactose-free milk)
A sprinkling of cinnamon and sugar is the tradition. Some people also use a dollop of butter. I used cinnamon, sugar some shaved 89% dark chocolate and a drizzle of maple syrup.
Place the rice and water into a pot. I used a ceramic pot, which helps prevent the rice forming a skin at the bottom. Grøt can be temperamental – it’s OK if a skin forms on the bottom of the pot – it’s normal for some recipes – but it’s best not to break the skin up and stir it into the rice as it can change the soft flavour.
Bring the rice and water to boil, stirring occasionally.
Reduce the temperature so the rice slowly simmers and a starchy-cream develops as the water becomes absorbed. Stir to make sure the absorption happens evenly and so the rice doesn’t stick to the bottom of the pot. When the starchy-cream is thickening (as above) add in the milk.
Warm the rice and milk to almost boiling, and then remove from the heat and cover with a lid. At this point it will look like there is too much milk in the pot (as above), but that’s ok, it will eventually be absorbed as it sits.
Allow the rice to sit covered for at least three hours, or until the rice is soft. Above, the rice has sat for only two hour, but you can see how it has absorbed more of the milk.
When you a ready to eat, reheat the grøt slowly – do not boil and stir regularly –taking care as not to allow a skin to form on the bottom of the pot. When warm enough to eat, serve into a bowl and apply toppings.
Usually cinnamon is put on first before the sugar so it can melts into the warmth of the grøt.