Nordic Rice Porridge

(Risgrynsgröt in Swedish)

(Risengrynsgrøt in Norwegian)

(Riisipuuro in Finnish)


2 tablespoons Brown Sugar

150 grams (5 1/2 oz) Aborio Rice

700 ml (24 fl oz) Milk

Soft Brown Sugar (To Serve)

Cinnamon (To Serve)

Honey (To Serve)


Bring 300 ml (10 1/2 fl oz) of Water to the boil in a heavy based saucepan. Add the sugar and stir until dissolved, then add a generous pinch of salt and the rice. After a few minutes add the milk and bring to boil, stirring frequently. Cover, then turn down the heat as low as it can go and simmer gently, so it is barely ticking over. Stir frequently, making sure that it doesn't form on the top, for 50 minutes or less or until the porridge becomes velvety smooth. If necessary, add extra salt and serve with brown sugar and cinnamon or honey.

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