Norwegian Porridge Recipe - Risengrynsgrøt - One-Pot Rice Porridge

Rinse the rice under cold water until the water runs clear.

Combine the rice and water in a saucepan over medium heat.

Bring to a boil, then reduce heat and simmer until the water is absorbed, about 10-15 minutes.

Add the milk and salt to the rice, stirring to combine.

Increase heat to medium-high and bring the mixture to a gentle boil.

Reduce heat to low and cook, stirring frequently, until the rice is tender and creamy, about 20-25 minutes.

Stir in the sugar and vanilla extract, mixing well.

Remove from heat and let the risengrynsgrøt sit for a few minutes to thicken.

Serve warm, topped with a pat of butter and a sprinkle of cinnamon.

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