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Norwegian Rice Porridge

Story

This must be the most classic Saturday lunch for Norwegians. And it basically makes itself. You only have to boil rice and add milk. Then leave it in the oven for an hour at low heat. If you come to Norway you will find commercials for this everywhere. Often related with trolls and fairy tale stories. I hear stories of leaving the pot with porridge in their bed, with the comforter covering the pot. That would take several hours, and were the older days when a stove oven wasn’t a part of every home.

Ingredients

Red = Topping for the rice porridge

European Measurements
2 dl. short rice
(basmati rice, or any white short rice)
4 dl. water
10 dl. milk
Butter, sugar, cinnamon and raisins
US Measurements
1 cup short rice
(basmati rice, or any white short rice)
2 cups water
5 cups milk
Butter, sugar, cinnamon and raisins

Directions

  1. Start by boiling rice and water for about 10 minutes.
  2. Then add milk and bring that to boil.
  3. Add a lid and leave it in the oven for 60 minutes.
  4. It should be done and you should serve this meal in a soup bowl.
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Oven Temperature

100o Celsius

212o Fahrenheit

Review

82%

Summary Rice porridge is a must have for many Norwegians on a Saturday for lunch. But it's eaten by many all through the week. I'll fill you up and keep your hunger in check for several hours.

Cost
93%
Looks
67%
Taste
81%
Likability
88%

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