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Norwegian Porridge with Cranberries
A comforting bowl of traditional Norwegian rice porridge makes a warming breakfast or a cozy holiday treat. Slowly simmered in milk until rich and creamy, it balances sweet honey and vanilla with a savory touch of butter and salt. The tender medium-grain rice absorbs the liquids to create a thick, satisfying texture that pairs perfectly with a tart cranberry topping.
Ingredients
- 3/4 cup of rice, medium-grain, white
- 1 & 1/2 cups of water, filtered
- 2 & 1/2 cups of milk, 1%
- 1 tbsp. of butter, unsalted
- 1 tbsp. of honey, pure
- 1 tbsp. of sugar, granulated
- 1 tsp. of salt, kosher
- 2 tsp. of vanilla extract, pure
Instructions
- 1Combine the filtered water and medium-grain white rice in a medium pot and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for 10 minutes until the rice absorbs all the liquid.
- 2Pour in one-third of the milk, stir well, and cover the pot. Let the mixture cook until it thickens, then continue adding milk in small batches each time the porridge becomes thick.
- 3Keep repeating the milk additions until you use the entire two and a half cups. The final porridge needs to be thick with completely tender rice grains.
- 4Stir in the pure honey, unsalted butter, kosher salt, pure vanilla extract, and granulated sugar until fully incorporated.
- 5Remove the pot from the heat and ladle the porridge into serving bowls. Top with extra butter, a dusting of cinnamon, and dried cranberries before serving.