Risengrot
A traditional Norwegian rice pudding flavored with cinnamon and almonds, perfect for festive occasions and symbolizing good luck. Creamy, fragrant, and comforting dessert.
Ingredients
Instructions
- Add rice to 1 1/2 quarts of milk in a double boiler.
- Cook the mixture, adding more milk as needed to prevent it from drying out.
- Cook for approximately 2 hours, stirring frequently every 20 minutes.
- Twenty minutes before the end of cooking, add cinnamon sticks and almond.
- Serve with a pat of butter in the center, sprinkled with cinnamon and sugar.
- Whoever gets the almond is believed to have good luck for the coming year.
- Traditionally served on New Year's Eve.
Tips & Substitutions
For a creamier texture, consider substituting a portion of the milk with heavy cream. If you don’t have a double boiler, use a heatproof bowl over a pot of simmering water. Stir frequently to avoid sticking, and feel free to add more cinnamon or a splash of vanilla for added flavor. This dish is a comforting winter treat and can be enjoyed warm or cold.
Serving Suggestions
Serve Risengrot warm, with a pat of butter in the center, and generously sprinkle with cinnamon and sugar for an extra touch of flavor. It pairs beautifully with Syllabub for a festive dessert. You can also enjoy it as a comforting breakfast or snack throughout the winter months.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of milk to restore creaminess and warm gently on the stove or in the microwave, stirring occasionally. Avoid overheating to maintain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Risengrot contains roughly 2638 calories, with 38g protein, 275g carbohydrates, and 156g fat. It is an excellent source of calcium (80% of the Daily Value), protein (77% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
While you can use brown rice, it requires a longer cooking time and may alter the creaminess of the dish. If you choose to use brown rice, expect the cooking time to increase to about 2.5 to 3 hours, and you may need to adjust the liquid accordingly.
Is there a way to make this dish vegan?
Yes, to make a vegan version of Risengrot, substitute the milk with a plant-based alternative like almond milk or coconut milk. Ensure that the rice is cooked slowly to achieve a creamy consistency, and enjoy the unique flavor profiles that different plant milks can bring.
What type of rice works best for Risengrot?
Short-grain rice is ideal for Risengrot as it becomes creamy and sticky when cooked. Varieties like Arborio or sushi rice work well, but avoid long-grain rice as it won't yield the same texture. The goal is a rich, pudding-like consistency that is comforting and satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).