Just wanted to point out that this recipe is for Risengroet, not roemmegroet. Roemmergroet is made with soured cream. It is a OK recipe though, for risenrgoet. I would skip the Cardamom pods and just add 1/4 tsp of ground cardamom if you really want the cardamom flavor. Risengroet usually does not have that flavor added. Some people add vanilla flavoring though. I would also skip the sugar, as most people will want to add sugar to the top along with some butter and cinnamon. Growing up in Norway this was a typical Saturday lunch:)

Reviewed On: Nov. 16, 2008

Good basic recipe. As a full blooded Norwegian growing up in Norway I would suggest halving the all purpose flour and doing the rest of it with barley flour. You can also use oatmeal to make them heartier. It is important to squeeze as much water out at possible. Another suggestion would be to have rutabaga cut and sliced in the broth as well. Delicious!

Reviewed On: Nov. 16, 2008