- 1 dl water
- 1 pinch salt
- 1/2 dl short grain rice
- 2 1/2 dl heavy cream
- 50 g bacon
- 3 tbsp lingonberry jam
- 1/2 tsp sugar
- Boil water and salt in a pot. Add rice and let simmer until the rice has absorbed all the water. Add the cream, give it a stir and let simmer under a lid on medium to low heat for 30 minutes. The porridge is done when it has thickened and the rice has absorbed all the liquid.
- Bake the bacon in the oven at 225 degrees celcius for 10-15 minutes, or until the bacon is crispy.
- Heat up the lingonberry jam in a pot until it turns to a runny sauce.
- Serve the porridge with lingonberry sauce, crispy bacon and a drizzle of sugar.