Rice porridge or puddings are common in almost all the cuisines.Normally we say porridge when it has oats and when rice is cooked in milk we say its pudding .Or simply payasam in South India or kheer in North India. You can even check out the cinnamony porridge that I made Portuguese style here.When I checked out the beautiful blog AmericanWomenDon't get Fat (Interesting Name ) that I am paired with in this months Taste & Create by Nicole,Swedish Rice Porridge was the first thing that I tried out. Being used to payasam/kheer I knew this was almost same and it turned out as hearty as it can be. Only change I made was the use of demerara sugar instead of brown sugar.The entire porridge can be tried in the microwave as well.
Butter: 2 tsp
Rice: 1/4 cup
Water: 3/4 -1 cup (as needed to cook the rice)
Cinnamon Stick: 2 inch
Milk: 1/2 -1 cup
Demerara Sugar: 2 tbsp + a per taste
Apple : chopped : 1 small
Vanilla: 1/2 tsp
Melt butter in a heavy pan and add water,rice and cinnamon to it.I added rice first and let the grains coat with butter.The butter will also prevent the rice from burning.Cook till rice is done and most of the liquid has evaporated.
Add milk,apples,brown sugar/demerara sugar and raisins and bring to a boil.Reduce and then let it simmer till it thickens and reaches a porridge state.
Remove from heat and remove the cinnamon stick and then stir in vanilla. Serve hot/warm as a breakfast or even a dessert.