Skogfjorden Blog

Thank you for visiting the blog for Skogfjorden, the Norwegian Language Village. Subscribe by email to receive new posts in your inbox. 

Ukens oppskrift - Risengrynsgrøt

Published: November 24, 2017

Thanksgiving is past which means we can officially start preparing for jul  (Christmas).   Now is the perfect time of year* to whip up a batch of risengrynsgrøt to share with your family and your favorite nisse.  


  • 13.5 fl. oz water
  • 5 fl. oz porridge rice (or risotto)
  • 1 quart milk - give or take
  • 1 tsp salt
  • vanilla (optional) -  to taste
  • cinnamon sugar and butter for serving
  • 1 peeled almond (see traditions)


  1. Using a good, heavy pot with tight lid, boil the rice in water for about 10 minutes or until soft.  
  2. Add the milk (and optional vanilla).
  3. Simmer with lid until porridge is thick and creamy (about  45-60 minutes) stirring frequently.  
  4. Stir in the salt near the end.
  5. Serve in a deep plate.  Sprinkle with cinnamon sugar and a dab of butter in the middle to create the smørøye (butter eye).
  6. Best when served with a nice glass of red juice (perhaps lingonberry).


  • If you are lucky enough to have a nisse living nearby, make sure to leave a bowl out for them as a big "Thank You" on Christmas Eve.
  • You can also leave out a bowl for julenissen (Santa) when he comes to visit.
  • When serving your risengrynsgrøt, place a single peeled almond in the pot.  Whoever the lucky one is who gets the almond wins a special prize!!
  • Have leftovers?  Make riskrem the next day!!  Simply mix your leftovers with some whipped cream, sugar, and vanilla and serve topped with berry sauce.

*Some would argue that every time of year is the perfect time of year for risengrynsgrøt.