DISH RESEARCH · Main dish
Risengrynsgrøt
TINE’s risengrynsgrøt cooks rice in water and whole milk, seasons it with salt and serves the porridge with a butter centre, sugar and cinnamon.
About Risengrynsgrøt
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
TINE presents risengrynsgrøt as a Christmas favourite that is also eaten for dinner through the year. Its risgrøt cooks rice first in water and then in whole milk, with salt, butter, sugar and cinnamon completing the bowl.
The rice grains cook in water for about ten minutes, until that water has cooked into the rice. Whole milk is added, and the porridge continues over low heat until it reaches the thickness described by TINE.
The porridge is stirred occasionally while it cooks. Salt is added to taste at the end of this cooking stage.
A butter centre, sugar and cinnamon accompany the finished rice porridge. The butter is part of the serving rather than the liquid used to cook the rice.
TINE also offers raisins, dried cranberries and pan-roasted almonds as additional toppings. These optional additions sit alongside the traditional butter, sugar and cinnamon finish.
Ingredients in Risengrynsgrøt
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cow Milkbase
- Saltseasoning
- Watercooking medium
- Short-grain ricebase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.