The Norwegian grøt that our family enjoys eating needs a lot of loving to make it come out all creamy. This is because we carefully make sure each grain has soaked up all the milk it can without burning any on the bottom. It is similar to making risotto where your labour of love makes the flavour that much better. However, sometimes there just isn’t enough time in a day to stir grain around a pot for an hour or so. Hence, risengrynsgrøt kokt i kald ovn or cold oven grøt.
This grøt is first prepared on the stove and then left in a cold oven to do the work on its own. As the recipe uses some water instead of all milk, we find the creamy flavour isn’t as strong as our regular risgrøt, but the texture turns out wonderfully soft and delicate.
3.5 dl of grøt/pudding rice
8 dl of water
1.5 L of whole milk
1 teasp. of salt
Vanilla essence for flavour
Mix the rice and water in a non-stick pot on the stove. Bring to boil and then simmer for about 20mins, stirring a little now and then to make sure the rice stays separated. Warm the milk and mix into the rice and water. Cover with the lid and let cook for about 1 minute, but don’t let it over boil or burn on the bottom. (However, if some does burn or some sticks to the bottom of the pot, don’t scrap it off. Let it stay there because otherwise the burnt stuff will flavour the rice and you don’t want that. And, don’t worry if some does get stuck on the bottom – that is absolutely normal!) Don’t take the lid off, but put the pot with lid into a cold oven. Leave for about 3-4 hours, or more. Warm the grøt before serving. Add salt and vanilla to taste.
Serve with sugar and powdered cinnamon, almonds, raisins, clementines, stewed apples or just a nob of butter.
We served ours with a mix-in of dark chocolate and raisins, and a topping of sugar and cinnamon.
The pot is easy to clean afterwards (even if you have lightly burnt the bottom). Just let it sit overnight or until cooled and then you can easily peel off the layer.