Risgrøt - Rice Porridge

This porridge can be served as a main dish, in large soup plates, with milk or fruit. It is also an excellent dessert when you are serving left-overs and you don't have enough for a meal. My Nana would use a box of Danish Dessert by Junket (see pic below) in either Strawberry or Raspberry flavor and add in the same type whole fruit and pour it warm over the cold porridge. Another friend of mine of Norwegian descent said she mixes the leftover porridge with whipping cream or "Cool-Whip" and puts sliced fresh fruit on top. My favorite is warm with cinnamon and raisins with a cool trickle of milk on top for breakfast! Enjoy!

Ingredients
2 tablespoons butter
1 1/4 cups dry white rice
6 cups whole milk
2 teaspoons cinnamon
2 teaspoons sugar
1 or 2 eggs
1/2 cup raisins (optional)

Directions
Melt butter in heavy saucepan and stir in rice, which has been rinsed first in cold water and then three times in hot water. Add milk and place over as low heat as possible. Stir occasionally, and add more milk if necessary. Add raisins if you wish at this point. Let it simmer for about an hour and a half or until velvety and smooth. Salt accordingly to taste, and stir in eggs, which have first been worked into a little of the porridge.

Mix cinnamon and sugar together.

Serving Ideas
1. Place porridge in soup plates, with a lump of butter in the center and sprinkle with cinnamon and sugar.

2. Place cold porridge in small bowls and mix warm Danish Dessert and berries, pouring some of fruit mixture on top of the porridge.