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Rice porridge is a classic dish come wintertime in Scandinavia – it is eaten warm with cinnamon, sugar and butter, or cold, mixed with chipped cream as a luxurious creamy pudding served with a tart berry sauce such as cherry or raspberry. Any leftovers are brilliant in pancakes. Ready to eat – just heat (or not) and serve.
How to: Place in a bowl, cover and heat in the microwave in increments of 30 seconds until hot.
On the stove: Place in a saucepan over low heat and heat until warmed through, add a splash of milk if desired.
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