Rømmegrøt is a traditional Norwegian pudding made with cream, milk and flour; rommegrot is traditionally prepared for special occasions, including the holidays. Riskrem is Norwegian rice cream, made with whipped cream and rice. This recipe is rather a combination of the two.
Rømmegrøt cooks for at least two hours in a double boiler, but is even thicker and smoother if it cooks 6 to 8 hours. Note: I have tried to prepare this dish in a slow cooker (cook on high for 1 hour, stirring frequently and then cook on low for at least two hours) and while the end result is tasty, the texture is not as smooth and it does not look as attractive).
Rommegrot is thick and sweet and is generally dotted with butter and sprinkled with sugar and ground cinnamon.
Bulk Foods and Spices at the 2nd Street Market has all sorts of nice white rice that are suitable for this recipe – Thai sticky rice is used here. Liberty Market has organically grown rice. Half-and-Half can be substituted for the cream if you like.
- 1/2 cup white rice
- 2 cups cream
- Pinch of salt
- 4-6 cups milk
Heat the rice, cream and salt in a double boiler over low heat. Cover and simmer for 2 hours, adding more milk as the mixture thickens. Ideally the rommegrot should cook over low heat for a total of 6-8 hours for ultimate smoothness. Add milk as needed and add water to the double boiler from time to time to prevent it from boiling dry and scorching the pudding.
The rommegrot is ready to serve when it is of the consistency of pudding. Serve it warm with tiny bits of butter on top and sprinkled with sugar and cinnamon.
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