Do you sometimes want dinner (or dessert) to be easy, child friendly – and cheap too!?
I can recommend rice porridge.
In Denmark rice porridge is normally served in December leading up to Christmas (we call it Santa’s favorite food!) – but we’re enjoying it all year round – and sometimes once a week!
Our kids (and we!) loves it!! Especially if there’s enough leftovers, which the day after can be turned into delicious klatkager!! (literally lump-cakes, a kind of heavy pancakes)
So, if you don’t like rice porridge, there’s just even more leftovers for the lovely lump-cakes the day after ;o) Ya-Hoo!
Rice Porrridge Cooked in Oven
Ingredients: (serves 4)
6 cups of milk
1 1/4 cup Arborio rice
½ teaspoon of coarse salt
Cinnamon Sugar for sprinkle:
½ cup sugar
1 teaspoon cinnamon powder
Pour milk, rice and salt into a pot with a lid, that for both parts can withstand getting in the oven.
When the oven is 275 degrees Farenheit put the pot in the oven and stir for every 20 minutes.
After about 3-3.5 hours the porridge is ready to be served, sprinkled with cinnamon sugar, and a knob of butter.
Making your porridge this way in the oven both serves you a lot of time, ’cause you don’t have to stay and stir in the pot all the time – you also won’t have any burned milk or porridge or a pot that is impossible to clean! Its a fantastic win-win situation!