Nilsu Recipes

Rice Porridge

Cuisines: Danish
Courses: Breakfast Desert




  1. Put rice and milk in a thick bottomed pot and boil at low heat
  2. Stir frequently to avoid burning the rice or milk
  3. Rice is finished when al dente and most milk is absorbed
  4. break
  5. Boil gooseberries for 20 minutes until they are tender and most of the liquid has evaporated
  6. Add 50g of sugar and cook for 10 more minutes
  7. Add a few remaining gooseberries to give sour bites within a sweet compote
  8. Optionally the rice could be served with any other berry compote, with butter and cinnoman, dark chocolate and coconut whip, and many other ideas.