This is a delicious rice dessert known in our family as 'Rumagrit.' It came down through our family from Mary Beth B. She is the woman who deserves all the credit for this, and we are posting it in her name.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more.

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  • Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.

Editor's Note

Porridge has a long history in Norway. In fact, it is the country's oldest warm dish, a mainstay of peasant diets since Viking times until the advent of the potato in the 1850s. Porridge was also considered a festive food, served most often at special occasions, or for Christmas. It could be 'risengrynsgrot,' a creamy rice porridge, or 'rommegrot,' a mixture of finely ground flour cooked in sour cream and topped with a generous amount of golden butter. Norwegian-American immigrants brought their own versions of the dish to America.

Nutrition Facts

573.3 calories; 9.9 g protein; 55.5 g carbohydrates; 96.9 mg cholesterol; 293 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/16/2008
Just wanted to point out that this recipe is for Risengroet, not roemmegroet. Roemmergroet is made with soured cream. It is a OK recipe though, for risenrgoet. I would skip the Cardamom pods and just add 1/4 tsp of ground cardamom if you really want the cardamom flavor. Risengroet usually does not have that flavor added. Some people add vanilla flavoring though. I would also skip the sugar, as most people will want to add sugar to the top along with some butter and cinnamon. Growing up in Norway this was a typical Saturday lunch:) Read More
(34)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/16/2008
Just wanted to point out that this recipe is for Risengroet, not roemmegroet. Roemmergroet is made with soured cream. It is a OK recipe though, for risenrgoet. I would skip the Cardamom pods and just add 1/4 tsp of ground cardamom if you really want the cardamom flavor. Risengroet usually does not have that flavor added. Some people add vanilla flavoring though. I would also skip the sugar, as most people will want to add sugar to the top along with some butter and cinnamon. Growing up in Norway this was a typical Saturday lunch:) Read More
(34)
Rating: 4 stars
11/16/2008
Just wanted to point out that this recipe is for Risengroet, not roemmegroet. Roemmergroet is made with soured cream. It is a OK recipe though, for risenrgoet. I would skip the Cardamom pods and just add 1/4 tsp of ground cardamom if you really want the cardamom flavor. Risengroet usually does not have that flavor added. Some people add vanilla flavoring though. I would also skip the sugar, as most people will want to add sugar to the top along with some butter and cinnamon. Growing up in Norway this was a typical Saturday lunch:) Read More
(34)
Rating: 5 stars
10/13/2009
Yum. I made some substitutions and it was still great. I used nutmeg instead of cardamon 3/4 c sugar and skim milk. Read More
(10)
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Rating: 5 stars
01/26/2009
Yum!!! Read More
(4)
Rating: 5 stars
12/21/2017
Turned out wonderful I did make a few adjustments because I started with cooked rice but this was fantastic. Read More
Rating: 4 stars
01/22/2017
I'm a rice pudding lover! I thought this was a great recipe although I'm not a huge fan of the cardamom flavor. It was lovely and creamy! Read More
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