Risengrynsgrøt, aka Risgrøt, aka Rice Porridge – The Norwegian Winter Warmer
The seasonal Scandinavian porridge once used as a sacrificial meal to Santa.
Think winter in Norway, and, for many natives, “risengrynsgrøt” springs to mind. By most accounts, the Scandinavian variety of rice porridge was first enjoyed at Norway and Sweden’s border sometime in the 1340s – at the time as a luxury meal. Rice was hard to come by.
As the grain became more readily available through increased imports, risengrynsgrøt became a commoner’s staple during winter months and Christmas. Over the holiday, farmers traditionally left a bowl of porridge out for the nisse – a barn gnome and precursor to Santa – to prevent bad luck for the coming year.
Today, risengrynsgrøt is still a seasonal favorite – particularly for children – and a lucky diner may end up with a single almond in the porridge. This entitles them to a reward: the coveted marzipan pig.
Making the porridge at home is simple. You can either base it on pre-packaged risengryn or use sushi rice. They’re exactly the same thing.
For four portions of porridge:
1 cup rice
2 cups water
4 ¼ cups whole milk
1 tsp salt
For toppings:
1 tbsp butter per serving
Sugar and cinnamon
The Steps
Boil rice in water until the rice has absorbed the water – about 10 minutes.
Slowly pour in milk while stirring. Turn the heat down to simmer.
Stir intermittently, and let simmer until the porridge is thick. Add a few pinches of salt to taste.
Serve the porridge in bowls with a dusting of sugar and cinnamon. Top with a tablespoon of butter.
Risengrynsgrøt. (2024, August 29). In Wikipedia. https://no.wikipedia.org/wiki/Risengrynsgr%C3%B8t
Full priskrig på julefavoritter. (2024, December 4). In VG. https://www.vg.no/nyheter/i/93X885/naa-er-det-priskrig-paa-en-rekke-julevarer-i-matbutikkene