Rice porridge with a lingonberry twist
(2–3 servings)
- 1 dl porridge rice
- 6 dl milk
- 1 tsp salt
- 2.5 dl frozen lingonberries
- 1 tbsp sugar
Measure the rice and milk into the boiler part of the simmerpot. Boil water in the pot, place the boiler part on top of the water and cover with a lid. Cook slowly until ready, about 30 minutes. Stir the porridge at times.
Put the frozen lingonberries and sugar in a blender and blend into fine crumbs. Mix the lingonberry crumbs with the porridge and serve.