1. Bring the rice and water to a boil. Lower the heat and let it simmer for 10 minutes, until the rice absorbs most of the water.
2. Add the milk and bring to a boil before lowering the heat. Let the porridge simmer on low heat for an hour or until it's thick and creamy. Stir occasionally so it doesn't burn.
3. Season with a little salt.
Serve with a pat of butter and sugar and cinnamon on top! It's also common to top with raisins and accompany the porridge with thin slices of fenalår, Norwegian dried leg of lamb.
Treat your tastebuds by adding a salty slice of Fenalår, dried leg of lamb, to accompany the sweet porridge.
Fenalår
.
Photo:
Eivor Eriksen/Norsk mat
Fenalår
.
Photo:
Eivor Eriksen/Norsk mat
Although it's most commonly served at Christmas, this traditional rice porridge can be enjoyed whenever it's cold outside and you need some comfort food.