In Norway, breakfast is often skipped altogether or consists of just black coffee with a slice of cheese or ham, unless it's a special occasion.
Risgrøt, a sweet rice porridge, is a staple during the holidays, traditionally prepared for Christmas lunch and left out for Santa along with animal feed.
The preparation of risgrøt involves stewing short grain rice with water and milk, sweetened with sugar and honey, and flavored with vanilla.
Leftover risgrøt is transformed into riskrem, a dessert that combines the porridge with cream and sugar, or made into a frozen treat.
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