Ingredients
Main Ingredients
- 1 cup Short Grain Rice
- 1 cup Water
- 1/2 Teaspoon Salt
- 5 cups Milk
- 2 Tablespoons Sugar
- 1 Teaspoon Ground Cinnamon
- 1 Tablespoon Butter (for serving)
Instructions
- Wash and Boil Rice: Rinse the short grain rice under cold water until the water runs clear to remove excess starch. Place the rinsed rice and 1 cup of water in a pot, add 1/2 teaspoon salt, and bring to a boil over medium heat.
- Add Milk and Simmer: Once boiling, add all 5 cups of milk and 2 tablespoons of sugar to the pot if you prefer a sweet porridge. Stir the mixture well and reduce the heat to low. Let it simmer gently, stirring occasionally to prevent the rice from sticking to the bottom, for 20 to 40 minutes. The longer it simmers slowly, the creamier and more flavorful the porridge will become.
- Check for Doneness: The porridge is ready when it has thickened, turned very creamy, and the rice grains are soft and fully cooked. Stir to ensure uniform texture.
- Serve: Spoon the hot porridge into bowls, sprinkle ground cinnamon on top, and place a dollop of butter in the center. Serve immediately and enjoy your homemade Risengrynsgrøt!
Notes
- Stir frequently during simmering to prevent the porridge from sticking or burning at the bottom.
- You can adjust the amount of sugar to taste or omit it for a savory version.
- Use whole milk for a richer and creamier texture; low-fat milk is a lighter alternative.
- Leftovers can be reheated gently with a splash of milk to loosen the consistency.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Norwegian
