Risgrøt — Norwegian Rice Porridge

Ingredients

• 1 cup short-grain rice
• 1 cup water
• 4 cups milk (dairy or oat)
• ½ tsp salt
• Butter, cinnamon, and sugar, to serve

Method

1. Simmer the rice in the water until absorbed, about 8 minutes — this pre-cook keeps the milk stage from taking all morning.
2. Add the milk and salt, bring to the barest simmer, and cook 25 minutes, stirring often and scraping the bottom — milk scorches the moment you check your phone.
3. You're done when it's thick, creamy, and the rice is completely tender — it should slump lazily off a spoon.
4. Ladle into bowls and make the traditional 'butter eye': press a spoonback dimple in the center and set a pat of butter in it to melt.
5. Dust generously with cinnamon and sugar. In Norway this gets eaten year-round and argued about at Christmas. The butter eye is non-negotiable.