Risgrynsgröt (eng. Rise Porridge, Rise Congee, Rice Pudding) is something Andrew loves to get for Breakfast. It is also the only porridge that I like. The recipe below together with our new Fuzzy Control Rice Cooker Hitachi RZ-CM18Y.
"Fuzzy logic technology, which allows the rice cooker to 'think' for itself and make fine adjustments to temperature and heating time to cook perfect rice every time." (quote from Zojirushi)
Ingredients
| 3 Cups | Japanese Rice! | Nishiki | |
| 4 Cups | Water | ||
| 14 Cups | Milk | buy 3 l | |
| ½-1 teaspoon | Salt | ||
| Cooking time | ~ 1 hour | ||
| 1 Cup = 200ml |
How To Do
You should buy Japanese rice, Nishiki is a good choice. We use low fat milk but it is a matter of what you have at home. Please note that you need to have approximately three liters of milk for this recipe. Clean the rice in a sieve and put all the ingredients into the rice cooker. Turn the machine on and wait for about one hour.
When done open the rice cooker and stir with a plastic or wooden spoon. It is now ready to be served.
You can save the porridge in the fridge or the freezer for later use. Take the amount that you need and put it in the microwave for a minute or two and your ready to eat. It can not be more simple!!
Before cooking.
After 1 hour.
No burned porridge (Andrew calls it "bottennapp").
You can not fail!!
Sugar and Cinnamon
How to eat Swedish Rice Porridge.
The porridge should be served hot! Cinnamon and sugar is needed on the table when you eat Swedish Risgrynsgröt. Ann likes some cold milk with her porridge. I like my porridge the same way my grandfather (MorFar Otto) liked it, no milk and a nugget of butter or margarine.
Enjoy!!!
The recipe is an adaptation from a porridge recipe that we found in The Ultimate Rice Cooker book at Google books.
If you are interested in our rice cooker, then check out this pdf document.
