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.
2
Bake the bacon in the oven at 225 degrees celcius for 10-15 minutes, or until the bacon is crispy.
3
Heat up the lingonberry jam in a pot until it turns to a runny sauce.
4
Serve the porridge with lingonberry sauce, crispy bacon and a drizzle of sugar.
