Eric Stendal

I have to be honest that the reason I made this on Saturday was because I wanted to have some on hand to make riskrem for the following day. That is what I was craving!

My wife and I enjoyed having this Norwegian rice porridge dish for lunch though. With the blob of butter and a sprinkle of cinnamon and sugar this really hit the spot.

Standing at the stove constantly stirring and attending to the cream is very old school. This is not a ‘set it up and let it cook’ kind of method in preparation. But I guarantee that the reward is worth it.

Ingredients

3/4 cup plus 1 tbsp medium-grained rice (Aborio rice is good)
5-1/2 cups milk; must be more than 1% recommend homogenized
1 tsp vanilla extract; white if you have it on hand

Method

1. In a saucepan add your milk and vanilla extract. Warm the milk up to a temperature that feels warm to the touch – it should not boil at this point.
   
2. In a separate saucepan with a thick bottom, add in your rice. Turn the heat on to medium-high, and add in one cup of the warmed milk mixture.
   
3. Stir the rice and milk together and let this simmer over the heat until most of the milk is absorbed into the rice. Stir gently in figure-eights to keep milk from sticking to the bottom of the saucepan.
   
4. Add another cup of milk and repeat with remainder of milk until you run out of milk.
   
5. After the addition of the last bit of milk, continue to stir and this is ready when it is of a good consistency. It should not be runny, but it shouldn’t be a big glob of gook either. Nice and creamy in texture.
   
6. Serve in bowls right way and add a little pad of butter. Sprinkle with cinnamon and sugar on top.