Risgrøt or rice on milk is a traditional Norwegian dish served on Saturdays. During the Christmas season, it appears as a dessert. It is served in the form of pudding (riskrem), just mix risgrøt with sweet cream and you're done. An indispensable addition is a red, fruity sauce, which is poured generously over the pudding. The almond, fortunately, is placed in one portion of the dessert. The one who finds the hidden surprise gets a prize - a marzipan treat.
Why did risgrøt and riskrem become a traditional Christmas dessert?
In the old days, rice imported from Asia was very expensive and few people could afford such a delicacy. Therefore, rice was served on special occasions.
Ingredients:
- 200 ml of round rice (I used Arborio)
- 500 ml of coconut milk
- 700 ml of almond milk
- 1 teaspoon of vanilla extract
- 3 tablespoons of coconut sugar
- 1/2 teaspoon of salt
- pinch of ginger
- pinch of cardamom
- pinch of cinnamon
- 3 teaspoons of vegan butter
- cinnamon for sprinkling
- 1 tbsp of maple syrup for sprinkling
- 3 tbsp of blueberry jam
- raspberries
Instructions:
- Set the oven to 200 degrees C.
- Rinse the rice under running water and transfer it to a pot with a thick bottom (or an ovenproof dish that can be put in the oven).
- Pour coconut and almond milk over the rice.
- Add the remaining ingredients and stir.
- Put the pot in the oven uncovered.
- Bake for about 55 minutes, but every 20 minutes stir the rice with a wooden spoon so it doesn't burn.
- Serve the risgrøt with vegan butter, cinnamon and raspberries.
- You can blend the leftover risgrøt by adding vegan cream or coconut milk and you will get a riskrem:)
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