When I was nine, my favorite thing in the world was my American Girl cookbook. I wanted to be just like Kirsten with her blonde braided pigtails, homemade dress and lace-up prairie boots. Well, one of the recipes from my beloved cookbook was for “Swedish Rice Porridge” and to this day, I still remember exactly how that porridge tasted. It was good….a little plain…but with cinnamon sticks, golden raisins and brown sugar on top it was definitely doable. I was so proud for making it all by myself even though no one else in my family but me seemed to want any. (my mom always called me special)
Sometimes I still feel like that little girl in the kitchen, so excited to make special things and feeling that sense of accomplishment when I pull a batch of perfect chocolate chip cookies out of the oven or create a fun new breakfast dish.
So, this isn’t Kirsten’s Swedish rice porridge. Something tells me they didn’t have crock pots around in 1870. And as I continue reading this book, I’m continuously reminded of how much I love living in this century.
Let’s be honest. I love my iphone way too much.
But….this porridge! I love how old fashioned and super comforting it is on chilly mornings. I had never attempted to cook rice in my slow cooker before and considered it an experiment the other day as I had my hands deep in elephant ear dough. Make the porridge on a Sunday afternoon and then you’ll be set with healthy, filling breakfasts all week long. I like to eat mine with additional milk, cinnamon, sliced banana and maple syrup. It’s practically a dessert in a bowl and gives the ol’ oatmeal a little break.
Head to PBS Food for the recipe! And Happy Saturday!!