inspired by risalmalta
Oct. 5th, 2018 08:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaWhen I went grocery shopping yesterday I figured out why I haven't been able to find grötris (porridge rice) the last couple of times I was there. They don't keep it in the rice isle; it is in the next isle next to all of the other types of porridge. So I bought two bags (we have been out for a while, so I thought it was worth stocking up). However, the glass jar in which I keep it isn't quite big enough for both bags. There is about 1.5 dl of rice that didn't fit. By a coincidence, 1.5 dl is also the suggested amount of rice to use to make two servings of risgröt. We have only ever made very large batches of rice porridge (cooking it in the oven), and we have only ever used fresh, whole milk as the liquid. I have no fresh milk in the house, but I had powdered skim milk that I sometimes add to bread dough, so I decided to experiment with a small stove-top batch.
I put the rice into a pot with 5.5 dl of water, about 15 g butter (I figured that it was needed if the milk powder was fat-free), 7.5 tsp of the milk powder, and a little salt, and brought it to a boil. Then I covered it and turned the heat to the lowest setting and finished putting the other grains I had bought into their glass jars and generally tidying up the kitchen. Even though the package suggests not stirring it while it cooks, I did pause in my work now and then to stir and stop the liquid from boiling out of the pot (I forgot when I started it that the small pot doesn't have a fitted lid, so the lid I was using was too big for the pot, making it easy for liquid to escape) and clean up the bit that had already managed to simmer out. When I was done with the tidying up the rice was getting close to done, though still on the runny side. So I transferred it to a glass container, washed the pot and went to the computer. Some hours later I put it in the fridge till this morning.
Since I had used powdered milk I didn't expect the flavour to be as good as rice cooked with fresh milk (and it wasn't, though it was edible as is), so I decided to blend it with some nice thick Turkish yoghurt, thinking that the mild yoghurt flavour would more than cover the classic milk powder flavour. I used about half a cup of yoghurt and one cup of rice, which gave a lovely soft texture very similar to risalmalta. The flavour isn't quite as good (read: doesn't taste as much like cream) as risalmalta, but it was still lovely, and I enjoyed every bite. In fact, I think I will post this and go mix the rest of the rice with yoghurt for second breakfast. (Perhaps it is a good thing that I made only a small batch.)
I put the rice into a pot with 5.5 dl of water, about 15 g butter (I figured that it was needed if the milk powder was fat-free), 7.5 tsp of the milk powder, and a little salt, and brought it to a boil. Then I covered it and turned the heat to the lowest setting and finished putting the other grains I had bought into their glass jars and generally tidying up the kitchen. Even though the package suggests not stirring it while it cooks, I did pause in my work now and then to stir and stop the liquid from boiling out of the pot (I forgot when I started it that the small pot doesn't have a fitted lid, so the lid I was using was too big for the pot, making it easy for liquid to escape) and clean up the bit that had already managed to simmer out. When I was done with the tidying up the rice was getting close to done, though still on the runny side. So I transferred it to a glass container, washed the pot and went to the computer. Some hours later I put it in the fridge till this morning.
Since I had used powdered milk I didn't expect the flavour to be as good as rice cooked with fresh milk (and it wasn't, though it was edible as is), so I decided to blend it with some nice thick Turkish yoghurt, thinking that the mild yoghurt flavour would more than cover the classic milk powder flavour. I used about half a cup of yoghurt and one cup of rice, which gave a lovely soft texture very similar to risalmalta. The flavour isn't quite as good (read: doesn't taste as much like cream) as risalmalta, but it was still lovely, and I enjoyed every bite. In fact, I think I will post this and go mix the rest of the rice with yoghurt for second breakfast. (Perhaps it is a good thing that I made only a small batch.)