Saturday 18 December 2010
Many Norwegian people used to have rice porridge (risengryns-grøt) on Saturdays for lunch.
To make it:
Use 3dl. Porrige rice and 3dl, water,
Add 1l, milk and bring it to boiling point,
Then let it simmer for 45 minutes.
Add salt to taste (a small amount).
Serves 4 people,
When serving, add sugar, butter, cinnnamon,
Some people also like to add raisens on top,