A Norwegian staple typically eaten at weekends for lunch. I remember cooking this every Saturday when working as an au-pair in Oslo and I usually manage to get a portion at Norske Sjømannskirken i London when I attend our book club once a month. Eat on the go or take home - served with melted butter, cinnamon and some sugar if you wish. Be the first to try the rice porridge at Corsham Creative Market on 1st February!! I've put a link below so you can see what it looks like even if you cant understand the commentary!!! https://www.tine.no/…/lunsj-og-smaretter/gro…/risengrynsgrøt
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See AllDespite a year of Covid, I managed (during the no-lockdown period) to attend a one day's class in Norwegian baking at Becky's Bakeri in Devises. All was go from the moment the attendees walked in the
Becky is a natural teacher with a wealth of knowledge about Norwegian baking. I had a lovely light hearted day and made such sumptuous bakes. A perfect class for the novice or experienced baker. Fiona
