Norwegian Porridge

img_3826 img_3832 img_3837 img_3838 img_3840 img_3841 img_3845If there’s a way of describing how incredibly delicious and satisfying Norwegian porridge is in one word, I would choose to use that word here. In the process of making the yummy split pea soup from last week, I was tempted (oh so tempted) to eat something thick and warm. Cue porridge. Porridge is incredible. I used to think of porridge as something kind of weird breakfast dish for the masses, but now… now it’s basically dessert. I ended up eating it warm and decadent with butter, honey and chocolate. *Shiver* and then again later cold as Milchreis with fruits and almonds. It’s the perfect meal, thank you Pickled Plum for the recipe!


  • 3/4 cup white rice
  • 1 1/2 cup water
  • 2 1/2 cups full fat milk (because fuck 1% milk)
  • 1 tbsp butter
  • 1 tbsp honey
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • cinnamon for toppings
  • butter for MORE toppings
  1. Add the rice and water together first of all, you are making rice pudding/porridge/delicious-ness after all! Bring it to a boil and then lower to a gentle simmer, cover and leave it for 10 minutes – or until you’ve made some pretty fabulous rice for anything.
  2. Add half of the milk and continue to stir and cover until it starts to look creamy and delicious. Continue on this route, adding more milk, stirring and then waiting and taste-testing. Yum times.
  3.  Once you have added all of the milk and are satisfied with the texture, start to add everything else in: i.e. honey, butter, sugar, salt and vanilla extract. I didn’t do it myself, but I’m sure if you wanted to add some cocoa powder or some kind of nutty flavouring – now would be the time.
  4. Turn the heat off once you’ve stirred everything in, and serve the porridge with all of the toppings you’d like. I opted for more butter (obviously), cinnamon, almonds, and delicious everything.

I am 500% making this for Christmas or the next time I have an hour to kill in the winter cabin mindset- I suggest you do the same.

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