Risengrøt
A warm and nourishing rice porridge, a classic of Norwegian cuisine.
⏱️ 20 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 200g of rice
- 400ml of beef broth
- 200ml of milk
- 1 tablespoon of butter
- 1 onion
- 1 chili pepper
- salt and pepper to taste
- 100g of grated cheese
Method
- In a pot, stir continuously and cook 200g of rice in 400ml of beef broth over medium heat.
- Add 1 tablespoon of butter and chopped 1 onion, stirring well.
- Cook for about 15 minutes, until the rice is soft and the broth has been absorbed.
- Add 200ml of milk, 1 chili pepper, and salt and pepper to taste, stirring well.
- Continue cooking for another 5-10 minutes until the preparation becomes smooth and creamy.
- Finally, add 100g of grated cheese and mix well.
- Serve hot.
The story
Risengrøt is an ancient Norwegian dish dating back to the Swedish colonization era, when farmers used every part of the rice to avoid waste.
Community variants (0)
No variants yet: propose the first one!