Rice Porridge In the Pot, One Day Old
Jan. 10th, 2022 07:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Risgrynsgröt (Rice Porridge).
"Rice porridge is served on Christmas Eve both to family members and, traditionally, as an offering to the Nisse or Tomte, a beneficent but touchy household spirit. It's a good idea to top the porridge with a big slice of butter. If the Nisse doesn't see butter on top, he may become angry. Set his portion outside the front door on Christmas Eve for him to find and enjoy. Otherwise, you will have to face the consequences - ranging from tying the cows' tails together to breaking things in the barn."
1/2 cup short-grain glutinous rice
3/4 cups water
1 1/2 tsp butter
1/4 tsp salt
2 1/4 cups milk
cinnamon-sugar, to taste
butter, to taste
(Added: slivered almonds to taste)
Rinse the rice well and drain. In a heavy-bottomed saucepan, bring the water, butter, and salt to a rapid boil over high heat. Pour in the rice, stirring constantly to prevent sticking. Reduce the heat to low. Cover the pot and simmer for 10-15 minutes, until the rice has absorbed most of the water. Add the milk to the rice, stirring to incorporate. Bring the mixture to a boil, stirring constantly, then reduce the heat to low. Cover the pot and allow it to cook without stirring, for 45 minutes. Be careful here to avoid it scorching. Serve warm with cinnamon-sugar and butter to taste. Or enjoy the next day for breakfast.
What worked: We did this for New Year's because I didn't get around to it for Christmas. It was fine. I can see how if you grew up with this, it would be comfort food.
What didn't: I actually liked the cold version the next day, with almonds on top over the butter and cinnamon sugar, much better than warm with just a dab of butter and cinnamon sugar. It was more of a rice pudding than a porridge that way.
Will I make it again? I might just for fun (for example, bringing to my dad on Christmas Eve along with a shot glass for him to leave on his porch overnight as a nod to his born-in-Sweden mother). But probably not.
"Rice porridge is served on Christmas Eve both to family members and, traditionally, as an offering to the Nisse or Tomte, a beneficent but touchy household spirit. It's a good idea to top the porridge with a big slice of butter. If the Nisse doesn't see butter on top, he may become angry. Set his portion outside the front door on Christmas Eve for him to find and enjoy. Otherwise, you will have to face the consequences - ranging from tying the cows' tails together to breaking things in the barn."
1/2 cup short-grain glutinous rice
3/4 cups water
1 1/2 tsp butter
1/4 tsp salt
2 1/4 cups milk
cinnamon-sugar, to taste
butter, to taste
(Added: slivered almonds to taste)
Rinse the rice well and drain. In a heavy-bottomed saucepan, bring the water, butter, and salt to a rapid boil over high heat. Pour in the rice, stirring constantly to prevent sticking. Reduce the heat to low. Cover the pot and simmer for 10-15 minutes, until the rice has absorbed most of the water. Add the milk to the rice, stirring to incorporate. Bring the mixture to a boil, stirring constantly, then reduce the heat to low. Cover the pot and allow it to cook without stirring, for 45 minutes. Be careful here to avoid it scorching. Serve warm with cinnamon-sugar and butter to taste. Or enjoy the next day for breakfast.
What worked: We did this for New Year's because I didn't get around to it for Christmas. It was fine. I can see how if you grew up with this, it would be comfort food.
What didn't: I actually liked the cold version the next day, with almonds on top over the butter and cinnamon sugar, much better than warm with just a dab of butter and cinnamon sugar. It was more of a rice pudding than a porridge that way.
Will I make it again? I might just for fun (for example, bringing to my dad on Christmas Eve along with a shot glass for him to leave on his porch overnight as a nod to his born-in-Sweden mother). But probably not.
no subject
Date: 2022-01-10 07:06 pm (UTC)I've never had rice porridge. I may try this, but (per your recommendation) let it cool in fridge and then top with almonds. It might make a good breakfast that I can prepare ahead of time when I'm camping/hiking in Death Valley next month.
no subject
Date: 2022-01-11 11:03 am (UTC)I also prefer it cold, but I turn it into Risalamalta: cold rice porridge mixed with a similar volume of whipped cream, and then served with either thawed berries, or a good berry jam. Almonds are also a good addition.
Note: this way no sugar is used, save for what is present in your jam.
no subject
Date: 2022-01-11 06:22 pm (UTC)I don't have a working oven (the replacement has been on back order for 8mo). I'm going to try this out in the counter top oven. It requires.. ahh.. some "experimentation" but I'm excited that I can make breakfast AND dessert. Yay! Thank you.
no subject
Date: 2022-01-12 03:30 pm (UTC)