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,



Luis Gomez said...

Sounds good! Maybe I will make some.

Stefan Jansson said...

I just ate it for dinner.

cieldequimper said...


Shannon said...

that does look really good, especially on a cold day like it is here. I don't even know what porrige rice is though I confess.

Jack said...

That is a wonderfully simple and attractive scene. I think I will give my portion of porridge to others, but thanks any ways.

Julie said...

Over this weekend, my grand-daughter had her first ever solids which was a form of rice porridge, rice flour mixed with breast milk.

Irredento Urbanita said...

One for my please.

Regards and Merry Xmas.


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