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Risengrød

A dish where pama porridge rice 180 g and whole milk 1 liter do the work. On the table in about 40 minutes.

Serves 2 · 40 min · Danish

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Water 3 dl
  • Pama porridge rice 180 g
  • Whole milk 1 liter
  • Salt 2 pinches
  • Sugar 4 tablespoons
  • Cinnamon 2 teaspoons
  • Butter 50 g
Make it lactose-friendly
  • Whole milk 1 liter → lactose-free milk, oat milk, or almond milk
  • Butter 50 g → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Bring water and rice to a boil in a deep pot. Boil the rice at steady heat and with active stirring for approximately 2 minutes.
  2. Add milk and bring the concoction to a boil. Boil the pot at low heat, still with active stirring for approximately 10 minutes.
  3. Put on lid and boil for approximately 30 minutes. Stir the pot often. If the porridge seems too thin, boil it for another 5-10 minutes.
  4. Add salt.
  5. Mix sugar and cinnamon to form cinnamon sugar in a bowl or container.
  6. Serve warm with cinnamon sugar on top and a bit of butter in the middle.
  7. Enjoy!

Source

based.cooking (community recipes, public domain) — unlicense