- 1 cup (2.5 dl) round/short-grain rice, for example sushi or Arborio rice
- 2 cups (5 dl) water
- 1/2 tsp salt
- 2 – 3 cups (5 – 7.5 dl) milk (as needed)
- 2 tbsp sugar (to taste)
- 2 tbsp butter (optional)
Bring rice, water and salt to a boil, then simmer until most of the water has been absorbed. Add milk, sugar and butter, then heat while stirring until it comes to a boil (or close to it). Remove from heat and let it swell under lid for at least 3-4 hours or overnight. (You can also let it simmer until rice is soft for about 45 minutes, but it burns very easily.) Stir and add more milk if needed, then reheat and serve with ground cinnamon, sugar and milk.
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I’ve looked for this recipe forever! Just as how I remembered it! Yum 😋
Ris a la malta
Using the wrong type of rice makes this dish not as smooth so make sure you do use a short grain “sticky” rice. In Sweden I remember we always used white “Pearl Rice” from Italy. Searching on Google I see this variety very available from many places, including California grown.
Thank you for commenting! Yes, results will vary depending on the rice used. I will look for the rice you mention for this year’s Christmas morning porridge.