Norwegian Porridge With Dried Cranberries

• Vegetarian

• Produce

  • 1 Cranberries, dried

• Condiments

  • 1 tbsp Honey

• Pasta & Grains

  • 3/4 cup Grain rice, white medium

• Baking & Spices

  • 1 Cinnamon
  • 1 tbsp Granulated sugar
  • 1 tsp Kosher salt
  • 2 tsp Vanilla extract

• Dairy

  • 2 1/2 cups 1% milk
  • 1 tbsp Butter
  • 1 Butter

• Liquids

  • 1 1/2 cup Water

Found on pickledplum.com

Description

Ingredients

• ¾ cup white, medium grain rice
• 1½ cup water
• 2½ cups 1% milk
• 1 tbsp butter
• 1 tbsp honey
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 2 tsp vanilla extract
• Cinnamon powder for topping
• Dried cranberries for topping
• Butter for topping

Directions

• In a medium size pot, add rice and water and bring to a boil. Lower heat to a gentle simmer, cover and leave for 10 minutes, or until all the water is absorbed.
• Add ⅓ of the milk, stir, cover and leave until the consistency thickens. Add a little more milk every time the porridges consistency thickens - approximately every 5-10 minutes or so. Repeat until all the milk is used, porridge is thick and rice is tender. The entire process should take 45-55 minutes.
• Add butter, honey, sugar, salt, and vanilla extract and stir well.
• Turn the heat off and serve porridge in bowls topped with a small pat of butter (optional), a little cinnamon powder and dried cranberries.

Nutrition