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READY IN ABOUT 2 hrs

Scandinavian-Style Rice Porridge

Read Reviews (3)

"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

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

8 whole green cardamom pods, lightly crushed to remove seeds, discarding pods
1/2 gallon whole milk
1 cup uncooked white rice
1 cup unsalted butter

1 cup sugar
3 tablespoons unsalted butter, or amount desired
1 teaspoon ground cinnamon

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Directions

Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.
Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.

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PREP 10 mins
COOK 1 hr 45 mins
READY IN 1 hr 55 mins

Footnotes

Editor's Note
Porridge has a long history in Norway. In fact, it is the country's oldest warm dish, a mainstay of peasant diets since Viking times until the advent of the potato in the 1850s. Porridge was also considered a festive food, served most often at special occasions, or for Christmas. It could be 'risengrynsgrot,' a creamy rice porridge, or 'rommegrot,' a mixture of finely ground flour cooked in sour cream and topped with a generous amount of golden butter. Norwegian-American immigrants brought their own versions of the dish to America.

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Reviews More Reviews

Nov 16, 2008

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:)

—Hanne

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Oct 13, 2009

Yum. I made some substitutions and it was still great. I used nutmeg instead of cardamon, 3/4 c sugar and skim milk.

—karen16

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3 Ratings

Jan 26, 2009

Yum!!!

—MVBK

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Nutrition

Calories
573 kcal
29%

Carbohydrates
55.5 g
18%

Cholesterol
97 mg
32%

Fat
35.4 g
55%

Fiber
0.8 g
3%

Protein
9.9 g
20%

Sodium
293 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Scandinavian-Style Rice Porridge

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 573
Calories from Fat: 319

% Daily Value *
Total Fat 35.4g 55 %
** Saturated Fat 21.9g 110 %
Cholesterol 97mg 32 %
Sodium 293mg 12 %
Potassium 397mg 11 %
Total Carbohydrates 55.5g 18 %
Dietary Fiber 0.8g 3 %
Protein 9.9g 20 %
** Sugars 36.1g
Vitamin A 22 %
Vitamin C < 1 %
Calcium 37 %
Iron 14 %
** Thiamin 23 %
Niacin 36 %
** Vitamin B6 8 %
** Magnesium 11 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.