Rice porridge with cinnamon and strawberry syrup

This is a traditional dish for a Christmas buffé in Sweden. It is also often served for lunch with sugar, cinnamon and a variety of syrups. The porridge is lovely cold or warm.
Rice porridge
Strawberry syrup
Cinnamon sticks
Cinnamon powder

Ingredients 4 servings

Rice porridge
100 g (3.53 oz) round grain rice
600 g (21.16 oz) milk
100 g (3.53 oz) heavy cream
30 g (1.06 oz) sugar
1 vanilla pod

Strawberry syrup
100 g (3.53 oz) frozen strawberries
40 g (1.41 oz) water
200 g (7.05 oz) sugar


Rice porridge
Bring all of the ingredients to a boil over medium heat.
Cover the pot partially with a lid and cook on low heat for around 30 minutes.
Stir every 5 minutes!
Cover the pot with the lid and let the porridge sit on your counter until it has cooled down.

Strawberry syrup
Add all the ingredients to the pot and cook on medium heat until the strawberries are soft.
Strain the liquid into a bowl and chill it.

Ladle the porridge into the plates.
Pour the strawberry syrup around the porridge.
Sift some cinnamon powder on each plate.
Decorate with a cinnamon stick.