Traditional Scandinavian Rice Pudding and if you make more than you can eat, the leftovers can be turned into Rice pudding pancakes the following day.
200 G SHORT GRAIN RICE
2 1/2 DL WATER
1 L. WHOLE MILK
½ TSP. SALT
Heat the water in a 5 liter thick bottomed pot, until boiling hot.
Pour the rice into the water and stir with a wooden spoon for 2 minutes, until the rice begins to soak up the water and turn translucent.
Add the milk and let it varm up to just below boiling point.
Turn the heat down and cook the rice on very low heat for 35 minutes, lid askew to let the steam out.
Stir every 10-15 minutes.
Once times is up, close the lid completely. Stay by the pot for 10-15 minutes, keeping an eye on the porridge, otherwise it can boil over and escape the pot. If this happens, remove the lid and let the steam out, stir vigorously and put the lid back on for the remaining minutes.
Remove the lid completely and check if the consistency is right, not too firm and not too droopy or liquid. If this is not the case, give it another 5 minutes.
Turn of the heat and add salt to taste.
Serve piping hot with cinnamon, sugar and a large knob of butter.