200 ml water
50 g butter
200 ml porridge rice
1,3 l whole milk
200 ml double cream
salt to the taste
1 moist vanilla bean,
cinnamon mixed with sugar
In a medium sized sauce pan, bring water and butter to a boil. Add the rice and let boil for a few minutes until the water has absorbed into the rice. Add milk and cream. Scrape the seeds from the vanilla bean and add to the casserole. Mix thoroughly. Let simmer on low heat for 40 min, stirring every now and then. Season porridge with salt and cinnamon sugar. At this point the porridge can be quite runny.
Pour porridge into an oven pan. Cover with a lid or foil and cook over night in 90 C degrees. When the porridge is ready in the morning, caramelise the top. Brush the top with a little bit of butter and then sprinkle granulated sugar. Place under the broiler for a few minutes until it’s golden brown.
Serve the porridge with cinnamon mixed with sugar.
Recipe: Restaurant Vinkkeli, Helsinki