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Rice porridge (Jólagrautu / Riisipuuro / Risengrød / Risgrynsgröt) from The Nordic Cookbook (page 466) by Magnus Nilsson

  • milk
  • short-grain rice

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Notes about this recipe

  • mjes on April 18, 2018

    This porridge stands well on its own as well as providing leftovers for Rice pudding for dessert (Risalamande / Riskrem / Ris ala Malta). Think a simple rice cooked in milk and seasoned with cinnamon. Serve with a fruit soup and you'll understand why fruit soups are breakfast food in my mind.

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