Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 dl (300 ml / 1¼ cups ) water
- 180 g porridge rice
- 1 liter whole milk
- 2 pinches salt
- 4 tbsp white granulated sugar
- 2 tsp cinnamon
- 50 g butter
Directions
Bring water and rice to a boil in a deep pot. Boil the rice at steady heat and with active stirring for approximately 2 minutes.
Add milk and return to a boil. Simmer over low heat, stirring actively for approximately 10 minutes.
Put on lid and simmer for approximately 30 minutes, stirring often to prevent sticking.
Test the porridge for thickness—if it seems too thin, simmer for another 5–10 minutes.
Combine sugar and cinnamon in a bowl or container.
Serve porridge warm with cinnamon-sugar on top and a bit of butter in the middle.