As I was browsing through my archive, I found one recipe I really thought called for an update. It might not be one of the most international dishes but rice porridge (or as we call it, risgrøt) is a staple in Scandinavian cuisine. Every Christmas eve it is tradition that we have rice porridge for lunch, served with a glass of black currant juice. Some families, including mine, even hide a skinned almond in the pot and whoever gets it wins a marzipan or chocolate bar. And the prestigious bragging-rights for an entire year.
I know that it is not really Christmas time yet, however a lot of norwegians make this for dinner every Saturday. I dutifully oblige and frequently make this. Traditionally, it is made with white rice and whole fat milk. Obviously this is neither vegan nor healthy, so this is definitely a much better option. And trust me when I say that taste-wise there is essentially no difference.
You can tailor this recipe depending on how many people you are making to. Use the uncooked rice as a starting point. At first you need one part rice and two parts water, then later in the recipe when you add milk you need three times the uncooked rice.
- 2 cups dry short-grain brown rice *
- 4 cups water
- 6 cups unsweetened plant-based milk
- 1 tsp salt
- 1 tsp vanilla extract
- Place the rice and water in a pot, and allow this to simmer until the rice is cooked and water is absorbed. If you have pre-cooked rice in your fridge, you can go ahead and skip right to the next step. The important part is just that you have properly cooked brown rice by the end of this step.
- Add the milk and salt in with the cooked rice and gradually heat it up. Remember to stir every few minutes so that the milk do not burn in the bottom of the pot. The most important thing when making this is really to not have the porridge boiling rapidly. It should take between 1-2 hours of cooking at a low simmer until it is completely done, and it tastes best when it is cooked on low heat. Before serving the porridge, stir in the vanilla extract. Serve with cinnamon and optionally some kind of natural sweetener, such as stevia.
Additional notes (*):
You can use any kind of rice you want. I almost always use brown rice due to the high nutritional value, however you can use white if you want. Short-grain rice is definitely preferable, but medium- or long-grain does work too. The same applies to if you want to use instant rice. Simply follow the directions on the package and skip to step two once you have the cooked rice.
You can store any left-overs in the fridge for over 2 days. You then have the option to either reheat it, but do remember to add in about another cup of plant-based milk since it thickens noticeably the next day. You can also make the dessert Coconut Rice Porridge if you want.