cinnamon rice pudding (risengrød)

Step 1/ 4

• 125 g thick white rice (grødris)
• 100 ml water

• pot

pour the rice and water in a big pot and bring to a boil over medium to high heat. make sure to stir so the rice doesn't burn.

Step 2/ 4

• ¾ l milk
• ½ tsp salt

when the water has evaporated add the milk and salt and stir untill the milk is boiling.

Step 3/ 4

when the milk is boiling turn the heat down and let it simmer for an hour. stir every 5 minutes to make sure the rice doesn't burn. alternatively I like to take the pot of the stove and wrap it in a towel and then a duvet and leave it for 1 and a half hours. this way it will take care of itself and there's no need to stir. then after the time has passed just put it back on the stove and bring it to a boils for 5 minutes and it's ready.

Step 4/ 4

• ½ tbsp cinnamon
• ½ tbsp butter
• ½ tbsp white sugar

when the rice pudding is thick put it in a bowl and add sugar, cinnamon and butter, the amount is personal preference.