Rice Porridge

Boil milk with salt and vanilla. Pour in washed long-grain rice. Swell at low temperature until soft.

Stir the sugar with the egg. Just before the long-grain rice has the desired consistency, mix in the egg mixture.

Brown butter and pour over porridge form.

Serve hot with preserved sour cherries.

Note 1: 50 g sugar is too much. Offer 25 g.

Note 2: Apple slices are just as good.

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