Recipe courtesy of Patricia Sannit

Julgrot

  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
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Ingredients

1 cup regular long grain rice

1 tablespoon butter

1 cup water

1 tablespoon sugar

4 cups half-and-half

1 teaspoon salt

Cinnamon stick

1 whole almond

For garnish:

Warm cream

Cinnamon

Sugar

Directions

  1. In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed. Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed. The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness. Before serving, hide the almond in the porridge. Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year!
  2. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes

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