RCI-RC.005.0091.001
Swedish Rice Porridge
Makes 6 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 2 tablespoons
- 1 teaspoon
- 4 cups
- 1 2 unit
- 2 tablespoons
- 1 unit
- 1 cup
- 1 teaspoon
- additional milk (optional)1 unit
- 1 unit
- additional cinnamon (optional)1 unit
Method
1
Rinse the uncooked rice under cold water until the water runs clear, then drain thoroughly to remove excess starch.
2 minutes
2
Melt the butter in a large heavy-bottomed pot over medium heat, then add the rinsed rice and stir constantly for 2-3 minutes to lightly toast the grains.
3 minutes
3
Pour in the 4 cups of milk and add the cinnamon stick and salt, stirring well to combine.
1 minutes
4
Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring frequently to prevent sticking and burning on the bottom of the pot.
40 minutes
5
Continue cooking until the rice is very tender and has absorbed most of the milk, creating a creamy porridge consistency.
5 minutes
6
Remove the cinnamon stick from the porridge and discard.
1 minutes
7
Stir in the sugar, light cream, and vanilla extract until fully incorporated and smooth.
2 minutes
8
Finely chop or slivered the blanched almond and fold it gently into the porridge just before serving.
1 minutes
9
Divide the porridge among serving bowls and serve hot, with additional milk, sugar, and cinnamon available on the side for individual preference.