Norwegian Rice

It worked! I successfully prepared Aunt Bonnie’s Norwegian rice recipe using Japanese rice. Roo has a bad cold and yesterday he announced that he wanted to stay indoors and have a “lazy day”. A perfect opportunity to prepare Norwegian rice since it requires a commitment of standing close to the stove for a few hours to stir to prevent scorching. I reserve this dish as something special for the holidays and we all love it! Ryan ate it for breakfast today and asked if I have the ingredients to make more. The ingredients aren’t the tough part. The three to four hour window of opportunity is the challenge. The rice is simmered in butter and evaporated milk with ½ gallon (or 1.9L) of whole milk added gradually. Sugar and cinnamon provide flavor. Don’t be fooled by the apparent simplicity of the ingredients. The end result is a creamy delight! I’m not sure if this dish resembles any foods prepared in modern day Norway. I do know it’s a classic on the family reunion buffet table for Minnesotans proud of their Norwegian heritage. And, cooked in milk is the only way we ate rice growing up with the exception of Minute Rice (yuck!) or Rice a Roni (double yuck!). Sure, the way the Japanese prepare their rice is much healthier, but once a year our family will indulge and eat Norwegian rice.

The simmering.