Romme Grod or Rommegrot (Or a Rice Pudding)

From: Ardith E

Makes: 6-8 cups

1 qt cream
1 qt milk

flour to thicken

3/4 tsp salt

2 tsp sugar

Melted butter for drizzling

cinnamon for sprinkling

Directions:

In a pan, heat milk.

In another heavy-bottom pan, boil 1 quart cream for about 6 minutes.

Sprinkle the flour into the cream and stir until thick.

Then gradually pour the heated milk into the cream mixture, stirring constantly.

Add salt and sugar and let boil a few more minutes.

Pour into a serving bowl and sprinkle with cinnamon and sugar.

Pour melted butter over the top and serve.

*You can make this more of a rice pudding by adding about 1 cup of cooked rice to the Romme Grod before serving.

The rice is best if it is boiled in milk instead of water and 1 cinnamon stick is added while it is cooking.