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A Cinnamon-Glazed Porridge From Norway
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A Cinnamon-Glazed Porridge From Norway

LINDA WERTHEIMER, HOST:

Now to Milwaukee, Wisconsin, the home of listener Christine Bielke. When we recently asked you to tell us about foods you enjoy during the holidays, Bielke told us about a traditional Norwegian porridge called Rommegrot.

CHRISTINE BIELKE: Rommegrot is a cream pudding that is cooked over a double boiler for pretty much the whole day. And then we put it in small dishes and cover it with melted butter and cinnamon and sugar and then we eat it as an appetizer.

WERTHEIMER: Sounds perfect for a cold, wintery day. As with many dishes brought over from the old country, the Bielke family has tweaked the recipe.

BIELKE: I think traditional Rommegrot is made with just cream and flour, but we use rice instead of flour to thicken it. I have no idea when that started and I have no idea why, but that's the way my family's always made it.

WERTHEIMER: Christine Bielke says it's the first thing her mother puts on the stove for holiday meals. And as it simmers, more cream is added to the mixture throughout the day.

BIELKE: It's a great dish for a time when you're in the kitchen cooking all day anyway because you just put it on the back burner and it cooks all day and it doesn't take a whole lot of extra to be able to cook it and have it ready.

WERTHEIMER: With all that cream, you hardly know whether to eat it or rub it on. If you would like to serve up some Rommegrot, you can find the recipe for this and other holiday dishes at npr.org.

(SOUNDBITE OF MUSIC)

WERTHEIMER: You're listening to MORNING EDITION from NPR News.

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