A delightful rice porridge served for Christmas in Sweden. Round grain rice cooked in lightly sweetened milk, topped with cinnamon and almonds.
Cook rice, water and pinch of salt in a saucepan on medium heat for 10 minutes, with the lid on.
Warm the milk and add 250 ml to the rice. Lower the heat to the minimum and keep cooking the rice for about 20 more minutes, stirring from time to time.
When the milk has been absorbed, stir in the sugar, butter and remaining milk. Simmer on low heat for 10 more minutes, covered. Stir occasionally.
Remove the lid and let excess moisture evaporate. Transfer the rice porridge to two serving bowls and dust with cinnamon powder and almonds to taste.