Risgrynsgröt

Step by stepInstructions

1. Rinse the rice and combine with the milk and cinnamon stick in a heavy saucepan.
2. Bring to a gentle simmer, then cook over low heat, stirring often, for 40-50 minutes until the rice is very soft and the porridge is thick and creamy.
3. Stir in the sugar, salt and butter, adding a splash more milk if it is too thick.
4. Drop in the almond, if using, and serve warm in bowls.
5. Top with ground cinnamon and a pat of butter, and let the almond hunt begin.