When you say Rice Porridge you also has to say Lump Cakes or Danish Klatkager. Those goes hand in hand.
When we make Rice Porridge, we always makes sure there is enough left overs, so we can have Lump Cakes the day after!
-Actually you can make Lump Cakes from other kinds of porridge, but originally Lump Cakes are made from Rice Porridge and served warm, with jam and sprinkled with sugar.
Let me tell you how to make them…
Lump Cakes or Danish Klatkager
Ingredients: (serves 2)
1 cup of Rice Porridge leftovers
1/4 cup flour
0.5 teaspoon of Vanilla Bean Paste
1 tablespoon of Butter (for the pan)
Mix the ingredients.
Melt the butter on a frying pan over medium heat.
Add a lump (about 1 tablespoon) of batter to the pan, and brown slowly on both sides.
Serve immediately with sugar and jam.