Cinnamon Risengrynsgrøt


For 4 people:

Sigdal breakfast
3.5 dl round white rice
150 ml water
1.5 liters milk
1 teaspoon salt

Cinnamon sugar
5.5 tablespoons sugar
1.5 tablespoons cinnamon


Pour the water and rice into a large saucepan. Add salt, heat and boil for about 2 minutes.

Pour the milk into the saucepan and bring to the boil, stirring constantly.

Let the rice pudding boil gently/mijot for about 35 minutes under a lid.

Don't forget to stir the pudding regularly so that the rice doesn't burn at the bottom of the pan.

Prepare cinnamon sugar by mixing sugar and cinnamon in a small bowl.

Serve rice pudding with a tablespoon of butter, cinnamon sugar and your Breakfast Norwegian crackers.

With Sigdal, dare healthy excess!

In Scandinavia, rice porridge is an unmissable tradition served on Christmas Eve 🎅🎄