VEGAN RISGRØT

Risgrøt or rice on milk is a traditional Norwegian dish served on Saturdays. During the Christmas season, it appears as a dessert. It is served in the form of pudding (riskrem), just mix risgrøt with sweet cream and you're done. An indispensable addition is a red, fruity sauce, which is poured generously over the pudding. The almond, fortunately, is placed in one portion of the dessert. The one who finds the hidden surprise gets a prize - a marzipan treat.

Why did risgrøt and riskrem become a traditional Christmas dessert?

In the old days, rice imported from Asia was very expensive and few people could afford such a delicacy. Therefore, rice was served on special occasions.

Ingredients:

• 200 ml of round rice (I used Arborio)
• 500 ml of coconut milk
• 700 ml of almond milk
• 1 teaspoon of vanilla extract
• 3 tablespoons of coconut sugar
• 1/2 teaspoon of salt
• pinch of ginger
• pinch of cardamom
• pinch of cinnamon

• 3 teaspoons of vegan butter
• cinnamon for sprinkling
• 1 tbsp of maple syrup for sprinkling
• 3 tbsp of blueberry jam
• raspberries

Instructions:

1. Set the oven to 200 degrees C.
2. Rinse the rice under running water and transfer it to a pot with a thick bottom (or an ovenproof dish that can be put in the oven).
3. Pour coconut and almond milk over the rice.
4. Add the remaining ingredients and stir.
5. Put the pot in the oven uncovered.
6. Bake for about 55 minutes, but every 20 minutes stir the rice with a wooden spoon so it doesn't burn.
7. Serve the risgrøt with vegan butter, cinnamon and raspberries.
8. You can blend the leftover risgrøt by adding vegan cream or coconut milk and you will get a riskrem:)