Risgrøt sounds fantastic! As a chef, I always wondered but never experimented when it came to rice and milk, as far as I know we don't have this dish in the states. Do you cover the pan when it's cooking or no?
Yes definitely. And stir every 10 or 15 minutes. If it gets too dry, add more milk (or water). And if it's nice and mushy but too wet, just leave the lid off for a bit. It's really easy. Just don't let it burn to the pan. Rice burnt to the bottom of the pot with milk is really bitchy to clean. I'm often up early on a Saturday while the rest of the family sleeps in, so I throw a pot of risgrøt on the stove and by the time folks are up there's a hot meal waiting.
> Rice burnt to the bottom of the pot with milk is really bitchy to clean Ugh, tell me about it. My wife is always wary letting me cook rice anymore. But we've got nicer pans that deal with sticking better. I've definitely got our Saturday morning breakfast planned! That sounds perfect when our kid gets to toddler age, too. A nice cheaper alternative to oatmeal, and meatier alternative to cream of wheat.
Oh - it's the milk fat that makes it so tasty good. So use a half gallon of whole milk. In a pinch, I've used much less milk and used water, or I've mixed water and cream. It's fairly forgiving, but in general the more milk fat the better tasting it's gonna be.