Northern Lights in Trondheim
Northern Lights in Lofoten
INGREDIENTS 3/4 cup white (medium grain rice) 1 1/2 cup water 2 1/2 cups whole or 2% milk 1 tablespoon butter 1 tablespoon honey 1 tablespoon granulated sugar 1 teaspoon kosher salt 2 teaspoons vanilla extract cinnamon powder for topping dried cranberries for topping butter for topping 1. In a medium size pot, add rice and water and bring to a boil. Lower heat to a gentle simmer, cover and leave for 10 minutes, or until all the water is absorbed. 2. Add 1/3 of the milk, stir, cover and leave until the consistency thickens. Add a little more milk every time the porridge’s consistency thickens – approximately every 5-10 minutes or so. Repeat until all the milk is used, porridge is thick, and rice is tender. The entire process should take 45-55 minutes. 3. Add butter, honey, sugar, salt, and vanilla extract and stir well. 4. Turn the heat off and serve porridge in bowls topped with a small pat of butter (optional), a little cinnamon powder and dried cranberries.
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