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Nutrition Facts

Serving Size 1 (473g)

Recipe makes 4 servings

Calories 427
Calories from Fat 127 (29%)
Amount Per Serving %DV
Total Fat 14.1g 21%
Saturated Fat 8.0g 40%
Monounsaturated Fat 3.6g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 42mg 14%
Sodium 174mg 7%
Potassium 646mg 18%
Total Carbohydrate 57.1g 19%
Dietary Fiber 1.3g 5%
Sugars 22.5g
Protein 16.9g 33%

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Risgrot (Hot Rice Pudding)

Recipe #155893 | 30 min | 30 min prep | add private note

By: sdyankee
Feb 13, 2006

My family traditionally eats this as a first course on Christmas Eve. An almond is hidden in one bowl and whoever finds it opens the first gift. It is also great comfort food on a cold winters night. Mix leftovers with whipped cream for a dessert called riskrem.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Combine milk and rice in a heavy bottomed pot and bring to a boil over medium high heat stirring frequently.
  2. 2
    Reduce heat to mantain a heavy simmer and stir frequently until milk and rice until thickened.
  3. 3
    Serve with a pad of butter and cinnamon and sugar to taste. Enjoy!

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