So.. In Norway there's this tradition of making rice porridge - risgrøt - around Christmas. We have it for dinner (! I'm sure lots of you find that weird ;) ) all through the year really - usually on Saturdays - but it's something special for Christmas. Traditionally people on the farms all around Norway would make a bowl for the "nisse" for Christmas so he'd be happy. Many still do! We have a rice-porridge based dessert after Christmas dinner in my family (my favourite!) and so do very many other Norwegians on Christmas Eve. Usually you make a big batch on December 23rd, have it for supper and then use the rest to make dessert!
I won't be making dessert around here, but I made some today! Yum!
300 ml water
150 ml short grain rice
700 ml whole milk
1tsp vanilla sugar
pinch of salt
First you bring the water to the boil along with the rice and let it simmer until the water is absorbed. Add the milk and simmer at minimum heat for 40-60 minutes until the porridge is just pourable in consistency - it should not be stiff/lumpy but not watery either. Stir in salt and vanilla. Traditionally it's served with a sprinkling og cinnamon and sugar and a little knob of butter in the middle.
Look -a "nisse"gang is preparing for Christmas on the milk carton.
Boiling my porridge!
All done! I eat my "risgrøt" with sugar only.. I'm generally a bit weird, so I don't do it the regular way.. He he.. But it should preferably be served with a red, berry-flavoured drink (and I really mean something actuallly made of fruit...).
And Bajas get to lick the bowl. He always does, so he knows when I'm having this.. LOL!Ane
