Creamed rice is very simple to make.
2 dl round rice ( a little less than a cup)
4 dl water(a little les htan 2 cups)
app.1 quarter of milk, should be full fat(4%?)
half a teaspoon of salt.

Boil rice with salt and water until water is almost gone, add milk, a cup at a time, and cook on stovetop until almost soaked up, add more milk. Remember to stir once in a while, so it won't burn. Continue until a creamy consistency. You may have to add a little more milk - depends on the rice. The rice should be tender - maybe 40 - 50 minutes in all depending on the brand of rice.
Serve with cinnamon and sugar, and a "eye of butter" : Make a small cross with the spoon, put a dot of cold butter (no substitutions) in the middle, let melt.

Some people let a stick of cinnamon boil together with the rice and milk, Some add a handful of raisins and let boil for a while, some use more water and half -and half cream instead of milk, some add a cup of sour cream to the rice just before serving (Good!)

The plain rice is often served as a lunch on Saturdays, then on Sunday the leftovers become dessert: Cold rice pudding mixed with sugar, vanilla, almondflavoring and whipped cream. Served with preserved cherries or lingonberries.

Or you make small fritters of the leftover rice: Leftovers+ sugar+vanillasugar+ ground cardamom+ a little flour and a dash of milk ( preferrably sour milk, like youghurt) Make a fairly thick batter, fry small pancakes on slow heat in a frying pan with a small dot of margarine, serve with sour cream and the jam of your choice - applesauce, strawberry or what you like...