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The Norwegian Kitchen

Hot Porridge

Sour Cream Porridge
4 portions
5 dl sour cream
2dl flour
5dl milk
1 tsp. salt
cinnamon and sugar

Bring the sour cream to the boiling point and simmer under cover for 2 minutes. Stir in half of the flour. Continue stirring, you will notice that butter begins to separate from the mixture.
Remove this butter and save.
This procedure is repeated until you have a small dish full.. Stir in the rest of the flour and add the milk. Continue cooking for 5 more minutes. Add salt. Serve with the warm butter you have removed and sugar.

Traditionally this porridge is served with flatbread and types of cured meats . This is a rich dish, so a little goes a long way

Hot Rice Porridge
4 portions
2dl polished round grained rice
4dl water
1 liter milk
1/4 tsp. salt

Bring the water to a boil, add salt and rice. Cook over a low heat for approximately 10 minutes till the water is nearly absorbed. Add the milk
Simmer the porridge over a low heat for approximately 45 minutes. If the porridge is too thick add a more water or milk. Serve with a clot of butter, sugar and cinnamon.

Barley Grain Porridge
250 whole grain Barley
1 1/2 liter milk

Soak the barley in water overnight. Strain.
Bring the grain and 1 liter of water to a boil. Simmer over low heat till the water is nearly absorbed. Add the milk and cook over a low heat until thickened and the grains are soft.
Cooking time approximately 2 1/2 hours. Serve with butter, sugar, cinnamon.

Ground Whole Wheat Porridge
2 1/2 dl ground whole wheat flour
1 liter water or milk
1/2 tsp. salt

Mix the flour and liquid together in a cooking pot over medium heat. Stir until it comes to a boil. Lower heat and continue cooking for 3-6 minutes. Stirring now and then. Add salt.
Serve with any of the following, sugar, milk, applesauce, chopped nuts, bananas etc.


Cold Dessert Porridge

Cold Fruit Pudding
4 dl fruit (one type or a mixture of fruits)
5 dl water
3/4 dl sugar
2 1/2 Tlb potato starch(flour)
1/2 dl cold water

Bring the water to a boil. Add the fruits and cook until soft. Add sugar.
In a separate container mix the cold water and the potato starch together. Remove the fruit from the heat. Add the potato starch mixture, mix well and return to the heat. Bring to a quick boil, remove from the heat.

Cool the porridge before placing in another bowl. Sprinkle a little sugar on top to prevent a skin from forming. Serve with milk or a custard sauce.

Quick Custard Sauce
4 dl milk
2 Tlb potato starch
1 Tlb sugar

Mix all the ingredients in a pot. Bring the mixture to a near boil while stirring until it thickens. Cool.

Cold Rice Porridge Cream
Cold left over rice porridge or 1/4 of the recipe for rice porridge
1 cup whipping cream

Beat the cream until stiff. Fold in the cold rice porridge. Serve with a fruit sauce

Rice Porridge Pancakes
5 dl rice porridge
1/2 dl milk if needed
2 Tlb sugar
1 dl flour
1/2 tsp. cinnamon or cardamom
2 eggs
butter/margarine for frying

If the porridge is stiff mix with milk. Add the remaining ingredients. Fry like pancakes. Turning when brown. Serve with either jam or berries.