What a delicious breakfast treat! This Norwegian porridge recipe is creamy, salty and sweet and is served with a sprinkle of cinnamon and dried cranberries on top.
Norwegian Porridge Recipe
What is porridge?
According to Wikipedia, porridge is a dish made by boiling ground, crushed, or chopped grain in water and/or milk, often with flavorings. It is usually served hot in a bowl.
Sounds bland and boring doesn’t it? I think most of us associate porridge with tastelessness or something that’s been overcooked and looks like baby food. Yuck!
But wait until you try GOOD porridge – WOW! Norwegians certainly know how to turn plain rice into something truly delectable.
So delicious in fact that even people who aren’t rice pudding fans (that’s you Ben) will scarf down a bowl of Norwegian porridge in record time.
And, aside from this yummy nordic preparation, there are a ton of Asian rice porridges that I adore like congee, jook and okayu.
But today is all about this delectably sweet, salty and incredibly warming Norwegian recipe!
Porridge vs Oatmeal
Many of us (including me) have wondered at one point or another what the difference between porridge and oatmeal is. Are they the same?
Here are a couple of bullet points (and a lovely graphic!) that quickly answers this question.
Oatmeal can only be made with oats whereas porridge can be made with rice, barley, oatmeal or any other grains or legumes, as long as it’s boiled in water, milk or broth.
Think of porridge as it’s own category. And inside that category, you will find all the types of porridges like oatmeal, cornmeal, rice porridge, etc…
So, When do you eat this traditional Norwegian food?
Traditional Norwegian porridge (AKA: risgrøt or risengrynsgrøt) is usually served for lunch the day before Christmas.
The leftovers are then used to make riskrem (rice cream), a dessert made with cold rice porridge topped with whipped cream and raspberry (or strawberry) sauce. A whole almond is then hidden in the dessert and the person who finds it wins a marzipan candy in the shape of a pig.
Sounds like a fun and festive tradition to have with family and friends! Norwegian culture is so cool!
How to make Norwegian Porridge
I’ve made a few minor changes to the traditional Norwegian porridge recipe because I wanted to give it a healthy kick. I cut down the sugar by half and added honey instead, and I am using 1% milk as opposed to whole milk.
I have to admit I was a little nervous that the porridge would come out lacking richness but it turns out using 1% milk didn’t affect the texture at all!
The porridge is still creamy, thick and incredibly satisfying!
To start, add 3/4 cup white rice and 1-and-a-half cups of water to a medium sized pot and bring to a boil. Then lower the heat, cover the pot and simmer for 10 minutes – or until all of the water is absorbed.
Add 1/3 of your milk, stir and cover until the consistency of your porridge thickens. Then add a little more milk and cover until it thickens again. I found the key to getting this step right was adding a little more milk every 5-10 minutes or so – and repeating until all of the milk is used.
It should take between 45-55 minutes to use all of your milk with this staggered approach.
Add a tablespoon each of the following: butter, honey, and granulated sugar, and one teaspoon of kosher salt. Then add two tablespoons of vanilla extract – and stir it up!
Serve in bowls, topped with a small pat of butter, cinnamon powder and dried cranberries.
It’s beyond delicious!
How does this Norwegian porridge taste?
I gotta tell you… I’m a huge fan of risgrøt!
Not only is there an unreal buttery creaminess – it’s got the perfect balance of salty and sweet. And, oh… that lovely hint of vanilla!
The addition of dried cranberries gives this Norwegian porridge a pop of color and fruitiness. You can serve with or without the fruit – or even substitute cranberries for other dried fruits. I bet even nuts would work!
Play around with the toppings until you find the right combination for you – and enjoy it with a warm pumpkin spice latte!
The perfect winter porridge
I think I’ll be adding this Norwegian porridge to my Christmas day breakfast menu.
This warming and comforting cinnamon spiced porridge would actually be the perfect, yummy addition to any winter morning. So, in reality, there are no holiday get-togethers required to whip up a hearty batch of risgrøt.
And, traditions are whet we make them, right!?
Regardless of the day on the calendar, your tastebuds will be celebrating!
Did you like this Norwegian PorridgeRecipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!
What a delicious breakfast treat! This Norwegian Porridge Recipe is creamy, salty and sweet and is served with a sprinkle of cinnamon and dried cranberries on top.
In a medium size pot, add rice and water and bring to a boil. Lower heat to a gentle simmer, cover and leave for 10 minutes, or until all the water is absorbed.
Add 1/3 of the milk, stir, cover and leave until the consistency thickens. Add a little more milk every time the porridge’s consistency thickens – approximately every 5-10 minutes or so. Repeat until all the milk is used, porridge is thick and rice is tender. The entire process should take 45-55 minutes.
Add butter, honey, sugar, salt, and vanilla extract and stir well.
Turn the heat off and serve porridge in bowls topped with a small pat of butter (optional), a little cinnamon powder and dried cranberries.
Notes
This Norwegian porridge recipe will keep refrigerated for up to 2-3 days.
I prefer using Japanese soy sauce in my cooking to other types because it’s milder and has a flavor that easily pairs well with any dish. Kikkoman is the most well known soy sauce but I prefer using Yamasa for its slightly less salty taste. Plus, it’s the brand that my mother has been using for years - and I trust her palate almost more than my own!
What a lovely recipe! As a norwegian, I approve of your recipe, and I absolutely agree on it being the most delicious and comforting dish! I usually have it more often than lunch the day before christmas eve, but that’s only because I can’t get enough of it! You’re correct about the almond and marsipan pig tradition, however it’s typically hidden in the Risengrynsgrøt and not the riskrem! 🙂 We also tend to top it with raisins and not cranberries, and we top it with butter, a sprinkle of sugar, and cinnamon. Good job! I too also use 1% milk, and it has always turned out well for me 🙂
Oh yummy! Tried this for the first time today and it is delicious!
I was hoping to make for Christmas Eve but got too busy, do decided on Boxing Day morning, instead (I am the boss of me, lol)
Thank you for this great recipe
I have made this twice now. The first time I read the blurb above the recipe to make it and I have to say there is a major typo that ruined it: it says to add a tablespoon of salt. I thought that sounded like a lot at the time but I did it anyway. If I had thought to check the recipe below I could have seen that it is really just a teaspoon! Couldn’t eat it, way too salty. But I made it again, following the proper recipe and golly it’s delicious.
Hi Meghan, unfortunately long grain rice won’t work for this recipe, you won’t get the same ooey gooey texture. You can get medium grain rice easily at the store, Goya is the brand I use 🙂
Hi Taylor! Yes you can keep the risgrot as leftovers, the texture will be thicker but you can add a little milk and extra butter to thin it and bring back the silkiness 🙂
Thought Id add my two cents, and say that risgrøt the next day is my favourite! Straight out of the fridge, with the same toppings its like a chilled pudding, delicious!
Combined with with wipped cream, a little sugar and a pinch vanilla, cold risgrøt makes a very nice dessert called riskrem. Traditionally eaten during the yule-holiday, often served with strawberry sauce. In my opinion best if you hold back on the sugar!
This was so easy to make and so delicious I love the sweet and salty combination! I also added granola on top for crunch and a little more sweetness. Thanks for sharing!
Caroline Caron-Phelps is a Japanese/French Canadian recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, vegan, and vegetarian, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.
What a lovely recipe! As a norwegian, I approve of your recipe, and I absolutely agree on it being the most delicious and comforting dish! I usually have it more often than lunch the day before christmas eve, but that’s only because I can’t get enough of it! You’re correct about the almond and marsipan pig tradition, however it’s typically hidden in the Risengrynsgrøt and not the riskrem! 🙂 We also tend to top it with raisins and not cranberries, and we top it with butter, a sprinkle of sugar, and cinnamon. Good job! I too also use 1% milk, and it has always turned out well for me 🙂
Thank you so much Synnøve! Coming from a Norwegian, this is a huge compliment! 🙂
So yummy. First time I made this, it turned out perfect.
★★★★★
This is so delicious and has become a new go-to for me!
★★★★★
Thank you so much Charlie! 🙂
Oh yummy! Tried this for the first time today and it is delicious!
I was hoping to make for Christmas Eve but got too busy, do decided on Boxing Day morning, instead (I am the boss of me, lol)
Thank you for this great recipe
★★★★★
Thank you Debbie! 🙂
I have made this twice now. The first time I read the blurb above the recipe to make it and I have to say there is a major typo that ruined it: it says to add a tablespoon of salt. I thought that sounded like a lot at the time but I did it anyway. If I had thought to check the recipe below I could have seen that it is really just a teaspoon! Couldn’t eat it, way too salty. But I made it again, following the proper recipe and golly it’s delicious.
★★★★
Hi Kate, I’m terribly sorry for the typo! Thank you for pointing it out, I’ve made the changes 🙂
This the exact recipe my Norwegian family uses for rice pudding except with more sugar. We serve it warm with cinnamon and sugar sprinkled on top!
★★★★★
It looks so delicious and tempting a lot. Thanks for sharing the post
Have you tried this with vegan butter or know of anyone who has? Or do you think it would even taste good?
Hi Jennifer, I haven’t but I use vegan butter all the time and to me, it tastes very similar to regular butter, so I think it would be fine 🙂
Can i use almond milk instead of 1%?
Hi Emily, yes you can 🙂
Could I use long grain rice instead?
Hi Meghan, unfortunately long grain rice won’t work for this recipe, you won’t get the same ooey gooey texture. You can get medium grain rice easily at the store, Goya is the brand I use 🙂
Does this recipe do well as leftovers? I’d love to meal prep this! Looks delicious!
Hi Taylor! Yes you can keep the risgrot as leftovers, the texture will be thicker but you can add a little milk and extra butter to thin it and bring back the silkiness 🙂
Thought Id add my two cents, and say that risgrøt the next day is my favourite! Straight out of the fridge, with the same toppings its like a chilled pudding, delicious!
That’s great to know Tawny, thank you for sharing!
Combined with with wipped cream, a little sugar and a pinch vanilla, cold risgrøt makes a very nice dessert called riskrem. Traditionally eaten during the yule-holiday, often served with strawberry sauce. In my opinion best if you hold back on the sugar!
This is amazing. A new family favorite!
★★★★★
Thank you Lauren! 🙂
This was so easy to make and so delicious I love the sweet and salty combination! I also added granola on top for crunch and a little more sweetness. Thanks for sharing!
★★★★★
This sounds wonderful!