Risgrøt | Rice Porridge
Yield 4 servings
2 dl risotto rice
4 dl water
1 liter milk
1 tsp salt
4 tsp cinnamon
4 tsp sugar
4 knobs of butter
- Bring water to a boil and add the rice.
- Reduce the heat slightly and let simmer for 10 minutes or until the water has evaporated.
- Add milk and bring to a boil.
- Let the porridge simmer for an hour, until thick and creamy and stir once in a while to avoid burning.
- Salt to taste and serve with a knob of butter, cinnamon and a sprinkle of sugar.
Recipe by My Nordic Kitchen at http://www.mynordickitchen.no/risgrot-norwegian-rice-porridge/