"This is a delicious rice dessert known in our family as 'Rumagrit.' It came down through our family from Mary Beth B. She is the woman who deserves all the credit for this, and we are posting it in her name." — MaryBeth B
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whole green cardamom pods, lightly crushed to remove seeds, discarding pods
uncooked white rice
unsalted butter, or amount desired
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:)
Yum. I made some substitutions and it was still great. I used nutmeg instead of cardamon, 3/4 c sugar and skim milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Scandinavian-Style Rice Porridge
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 319
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