Rice Porridge (Risengrød)

Ingredients:
100g Aborio rice 
3 cups of your favourite milk
Pinch of salt

Cinnamon Sugar:
1 tbsp of cinnamon
100g cane sugar 

Method:
Put rice and milk into a pot and boil at a low heat. Stir frequently, so the milk doesn’t burn and stick to the bottom. Cook until the rice is tender, but still al dente. Season with salt and serve warm. 

Top with a generous sprinkle of cinnamon sugar, and a nob of butter (vegan butter works great as well!)

Tip: Make extra and serve cold with a generous scoop of whipped cream or coconut whipped cream mixed through. Optional extra: Add the zest and juice of a lemon and serve with finely chopped dark chocolate and berries.