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""Risengrynsgrøt" is a porridge made of short-grain rice and simmered (at least an hour) in milk. (I'm not saying that long grain rice won't work, but it will be a different texture). Boiling the rice in water first is common, but actually not neccesary. Short grains gives it a creamy, delicious texture, preferably NOT "al dente".
Dec 13, 2011 on Food.com