Culinary Delights

Being a 2nd generation Norwegian here in the U.S., I have always been fascinated with my heritage.  From the time I was very young, my Grandpa Fosback would sing songs in Norwegian and teach us about our family history.  I even sang an old Norge children's song a cappella to audition for the SNU School of Music program.  I loved learning about our family traditions (and where my Viking temper comes from)!  I felt like I had a real connection with my Grandpa, even though we lived on opposite sides of the U.S., right up until the day he went to be with Jesus!  What an amazing example of being Jesus to others he was.

Someday, I am going to get to go to Norway, and see the family home that is said to be part of a museum now.  Someday, I will get to see the town where my Grandpa grew up (until the age of 13, when they came to the U.S.) and meet the Norwegian side of my family.  Someday, I will take my children.  Until then, I will continue to use old family recipes and discover new ones.

Traditionally, my family has made Lefse, a thin potato pancake (similar to a crepe) with butter and brown sugar on it.  I have not made any with my children yet because, up until now, they have been too young, and patience is a key ingredient.  There are other recipes for sweets that my family loves as well. 

Today, I tried my hand at Risengrøt, a rice porridge that originated in Norway.  I don't recall ever having any growing up, but after trying some made by my friend Sherrie, I knew that it was something I wanted to share with my husband and children.  When I talked with my mom about it, she said, "That's why your Grandpa liked to eat grits with butter and cinnamon-sugar".  That sounds just like him.  Well, here is the finished product (before I stirred in all of the buttery and cinnamon-sugary goodness) and it tasted AMAZING!  It was time consuming, though, because the milk has to be stirred frequently to keep it from burning!  My family recipe is listed below and can be modified to make less.  The taste is wonderful and is a perfect breakfast food, a hot lunch or dessert after dinner.  You can also substitute (or add) nutmeg for the cinnamon if you prefer the taste... but I am a traditionalist and like it just as it is.  You can also add extra milk to the thick porridge, if you prefer.  

I had a wonderful time making this, although it was time consuming, and I will make it again.  Until then, I can't wait to get some of the instant (that comes straight from Norway) to keep on hand for those hard to satisfy porridge cravings. (Thanks Sherrie!!) :D 

(I think my next project is to figure out if it can be made in the Crock-Pot with Vanilla Coconut milk.)  

 

Risengrøt  (Norwegian Rice Porridge)

Risengrøt (Norwegian Rice Porridge) Family Recipe

Cooking time: approx. 60 min
Difficulty: Easy
(serves 8)
Homemade rice pudding has been a long tradition in Norway, as well as many other Scandinavian & European countries. Many families serve this on Saturday as a noon meal as well as a special dish at Christmas. Serve with butter & cinnamon-sugar.

1 ¾ c Paella (or Arborio) rice
3L (101oz) Milk
2 TBS sugar
1 tsp. salt
Cinnamon, ground
Sugar
Butter

Rinse the rice in cold water.
Pour the rice into a saucepan and add 500mL (17oz) milk and bring to a boil over low heat.
Let the rice cook in before adding 2.5L (85oz) of milk.
Boil, stirring, milk has a tendency to burn.
Let the porridge cook on low heat for a few hours. Remember to stir occasionally.
Before serving, add the salt and sugar, bringing the porridge to a boil.
Let it simmer for a few minutes.
Serve with butter & cinnamon-sugar sprinkled on top.

Tip: If you use a Cast Iron Dutch Oven, you can also put the porridge in the oven.  (The oven should not be on.)  Place the lid on and let the pudding stand for a few hours in the oven (rather than leaving it cooking on low heat).  Cast Iron stays hot for a long time, so you could leave it and the food is ready when you are.