Currently listing 620 recipes in 36 categories!

Latest Recipes
You need flash installed to view this header!
IN THE TEST KITCHEN: Rommegrot: Submitted by: Robert Losee | Date Added: 21 Dec 2011
Listed in: Sweets

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.

Recipe Pictures - Hover cursor to scroll if several images:

This recipe currently has 0 pictures.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.


Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

Rate this Recipe:
  • Currently 2.00/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 2.0/5 (5 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Rhubarb Crisp Strawberry Soda Cracker Pie Kozy Shack Rice Pudding Recipe Rice Pudding Supreme Pumpkin Cheesecake

Recipe Cloud Tags:
- Recipe Hit Count - 001226




Thank you, your comments will be reviewed shortly!