1 ½ l low-fat milk
2 ¾ dl short grain starchy rice
1 tsp salt
Heat the Mustang Kamado to 150–175 degrees. Measure the ingredients in a two-liter greased cast iron pan or pot and cook in the Kamado with the cover closed (both the Kamado and the pot’s) for approx. 1.5 hours. Stir a few times during cooking. Let the porridge sit for 10 minutes before serving. Serve with bilberry soup, plum kissel or sugar and cinnamon.
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