Preparation
Pour the water and rice into a large saucepan. Add salt, heat and boil for about 2 minutes.
Pour the milk into the saucepan and bring to the boil, stirring constantly.
Let the rice pudding boil gently/mijot for about 35 minutes under a lid.
Don't forget to stir the pudding regularly so that the rice doesn't burn at the bottom of the pan.
Prepare cinnamon sugar by mixing sugar and cinnamon in a small bowl.
Serve rice pudding with a tablespoon of butter, cinnamon sugar and your Breakfast Norwegian crackers.
With Sigdal, dare healthy excess!
In Scandinavia, rice porridge is an unmissable tradition served on Christmas Eve 🎅🎄
