There's never a Christmas without "Julegrøt" in Norway!
Like the American tradition of leaving cookies and milk out for Santa Claus on Christmas Eve, Norwegians have long put out a bowl of rice porridge and a glass of red saft (juice) for "Julenissen" -- the Norwegian equivalent of Santa Claus.
Also, old myth has it that the little gnome-like santas called "nisser" lived on the farms, and if you forgot to put out porridge on Christmas eve, it would be a bad year; instead of being little helpers on the farm, nisser would take revenge and sabotage it!
Norwegians enjoy grøt year-round, and as a kid we used to have it for lunch every Saturday. It's usually enjoyed with a lump of butter, cinnamon, and sugar; some also add raisins.
Recipe
1 cup of short grained rice (use a sticky type for the best result)
2 cups of water
5 cups of whole milk
1 tsp salt
Use a pot with a thick bottom. Bring water and rice to a boil, and let it boil for about 10 min until the water has soaked into the rice. Add milk and cook it on low heat until the porridge gets thick and creamy (45 min - 1 hour). Add salt. Some people also like to add some sour creme for an even creamier and flavorful grøt.
For something to drink with it red juices like blueberry, cherry, or raspberry works well. In Norway we call it "saft".
Norwegian Christmas commercial for Rice porridge "Risgrøt".
*Stay tuned for a special Christmas dessert called "Riskrem" usually eaten after dinner on Christmas eve!
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