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Nutrition Facts
Serving Size 1 (324g) Recipe makes 8 servings
Calories 423
Calories from Fat 129		(30%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 424mg		17%
Potassium 426mg		12%
Total Carbohydrate 61.8g		20%
	Dietary Fiber 0.6g	2%
	Sugars 18.8g
Protein 11.8g		23%
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Norwegian Rice

Recipe #64308 | 45 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Bec
Jun 11, 2003

My dad always makes this for the Holidays and we all love it! I have never made it myself for fear of doing something wrong- it may take a few tries to get it perfect (I wonder how long it took my dad...) Use whole milk for this one- It makes the rice nice and thick! Mmmm...I can't wait until the Holidays are here again!

SERVES 8 -10 (change servings and units)

Ingredients

2 quarts whole milk
1 1/2 cups uncooked rice
1 egg
1/2 cup cream (Half & Half)
3/4 cup sugar
3 tablespoons flour
1 teaspoon salt

Directions

1
Heat the milk to boiling point.
2
Cook the rice in boiling water until almost done, then drain it.
3
Add the rice to the hot milk- bring the milk to almost a boil. When the rice is fully cooked, add step #4.
4
Beat 1 egg and 3/4 cup sugar, 1 tsp salt, 3 tbsp flour, and 1/2 cup Half and Half cream- mix well.
5
Cook at a slow boil until the rice is well suspended, and stays at the surface when the milk is boiling.
6
Cool, and serve. I like it best when refrigerated, but some like it warm. Sprinkling cinnamon on top is always good.
7
Enjoy!

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Featured Reviews for This Recipe

From: Krys in Cali

On Nov 25, 2009

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From: First Creek

On Jan 21, 2008

Our family is 100% Norwegian & my grandma used to make this whenever we would come over. We called it rice mush. Brings back sooooo many memories. Thanks for the trip down memory lane!

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From: Jxenja

On Mar 22, 2005

This was FABULOUS! It came out perfectly the first time I tried it and is now my new favorite comfort food. All the joy of ice cream, but you can eat it warm too!

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From: Marianne in Switzerland

On May 8, 2005

A lob of butter in the middle and cinnamon and suggar sprinkled over is the usual way to eat it hot. The leftovers are used to make rice cream - just mix the leftovers with whipped cream and serve with a cold berry sauce - eg. strawberry or raspberry or a mix with blueberries. Sauce is made by taking the juice of the berries (clear/strained) and adding sugar and boiling until it thickens.

4 people found this review helpful

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