Norwegian Lingonberry Rice Pudding



1) Combine milk, rice, sugar, and salt in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook until rice is very soft, stirring occasionally, about 35 to 45 minutes. Remove from heat.

2) Beat cream in a large bowl until soft peak form; fold into rice mixture. Refrigerate until chilled, about 4 hours.

3) To serve, scoop rice pudding into serving bowls. Whisk jelly and lemon juice together; pour over pudding.

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Published by Starsol