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IN THE TEST KITCHEN: Rommegrot: Submitted by: Robert Losee | Date Added: 21 Dec 2011
Listed in: Sweets
Ingredients

1/2 cup white rice

2 cups half-and-half or cream

Pinch of salt

4-6 cups milk

Cooking Instructions

1) Heat the rice, half-and-half and salt in a double boiler over low heat. Cover and simmer for a minimum of 2 hours, adding additional milk as the mixture thickens. This is the minimum time you need for the rice to break down. Ideally, it should cook over low heat for 6-8 hours for a smoother, creamier rommegrot. Continue to add milk as needed and periodically check the double boiler to keep it from boiling dry. If it does boil dry it will turn your rommegrot brown. You can adjust the recipe and amounts of cream versus milk to suit your taste, although it is not recommended to make it with just milk.

2) When ready to serve, make sure the rommegrot is at a pudding consistency. Serve warm with a dollop of butter and a generous sprinkling of cinnamon sugar.

Based on NPR story Rommegrot.

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