Recipe: Creamy Rice, Rice Porridge and Risgrynskaka (Swedish Rice Porridge)

Creamy Rice

1 cup rice
2 cups water
1/8 tsp. salt
3/4 cup sugar
2 cups milk
1 Tbsp. butter

In top of double boiler put rice, water and salt. Let cook over boiling water for around 20 to 30 minutes (until rice is done). Add sugar. Stir sugar in good until it dissolved. Add milk. Leave it until it gets good and hot. Put in bowl and put butter on top and swirl it around. Sprinkle on cinnamon.

Creamy Rice

1 tsp. salt
1 Tbsp. butter
2 cups rice
4 cups water
2 1/2 cups milk
1 cup sugar
2 Tbsp. butter

Bring to fast boil salt, 1 tablespoon butter, rice and water. Place lid on and turn to simmer. Stir now and then to keep it from sticking. When rice is cooked and has absorbed most of the water (do not cook dry), add milk and bring to fast boil. Place tight lid on, turn to simmer. After rice is creamy, add sugar. Simmer a little longer. Stir now and then. If it needs more salt or sugar, add it. Serve warm or cold with mixture of cinnamon and sugar.

Rice Porridge

1 cup rice
2 Tbsp. butter
1 cup water
4 cups milk
1/2 stick cinnamon
1/2 cup cream
1 tsp. salt
2 Tbsp. sugar
1 tsp. vanilla

Melt 1/2 butter and add rice and water. Boil until water is gone (about 10 minutes). Stir in milk and cinnamon. Cook slowly for 45 minutes. Put in the remaining ingredients. Serve with sugar, cinnamon and milk.

RISGRYNSKAKA
(Swedish Rice Porridge)

3 cups milk
salt
1 cup rice
3/4 cup sugar
1 almond
cinnamon

Place milk in the top of double boiler. Add salt to taste. Add rice and cook until thick. When thick, add sugar. Stir well. If it is too thick, add some cream or milk. When cooked pour into a dish. Bury the almond in the center, then sprinkle cinnamon on top. The one who finds the almond will marry within a year. This dish is a must for Swedish Christmas Eve supper. Usually one member of the family is assigned to stir the rice. If you are short on people to help stir, use a double boiler