or ceviche
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1-2
½ cup short grain rice; 1 cup of milk; 1 tbsp. of butter; 1 tsp. sugar; ½ tsp. salt
Rice Porridge (Risengrød, Risgrynsgröt)
Cover rice with ⅔ cup of water, bring to boil, cook over medium heat until the rice absorbs all the water. Pour ⅔ cup of milk, stir and bring to boil, cook over low heat until the milk is absorbed. Pour the rest of the milk, add the sugar and butter add salt, stir and cook to the desired degree of viscosity. Serve, sprinkled with cinnamon or with butter.
