Risengrøt Easy rice cooker method

Risengrøt Easy rice cooker method

  • 1½ cups white medium grain rice
  • 3 cups water
  • 4 to 4 ½ cups whole milk (depending on how "wet" or "dry" you like risengrøt)
  • 2 to 3 rounded Tablespoons white granular sugar
  • ¼ to ½ teaspoon salt
  • 2 teaspoons vanilla sugar (preferred, or ½ to ¾ teaspoon vanilla extract)

  1. Initially, cook only the rice and water in your rice cooker. Use medium grain or short grain rice and use the rice cooker’s option for sushi/short grain rice if available. Do not drain off the starch like most rice cooker instructions tell you to do.  

  2. Once the rice is cooked and the cooker switches to ‘keep warm,’ immediately add remaining ingredients. Stir very well to mix completely and break up any clumps of rice. Close the lid and continue to cook on only the ‘keep warm’ setting for a minimum of 30 mins to an hour and serve.  

  3. Switching the rice cooker to even a ‘low’ setting is still hotter than ‘keep warm’ and will cause your risengrøt to turn brown on the bottom of the pot. It’s fine to allow the risengrøt to remain on the ‘keep warm’ setting for several more hours and often it will become even more creamy the longer it stays warm. It’s fine to open the lid anytime the cooker is on the ‘keep warm’ setting if you want to check or stir the risengrøt but it should not be necessary. After 30 mins to an hour on ‘keep warm’ you might also consider keeping the lid ajar to allow moisture to escape. 

Normally served warm to hot with cinnamon sugar, butter, and additional milk if desired.  Sometimes served with lingonberries, jams, sour cream, chives, or real maple syrup.