Grew up eating "rice porridge" for dinner most Saturdays. Easy enough to make, and adjust to taste. The Norwegian stuff is a lot less soupy and a lot less sweet than the British Creamed Rice. Take pudding rice or risotto rise (pudding rice is a lot cheaper over here than risotto rice), start off with the rice and a little water, when the water is absorbed add milk, cook until thickened. Sorry I can't help with proportions just now. I always just followed the measurements on the rice packets. Just start off with a little milk and keep adding until the rice is cooked through and the consistency is the way you like it I suppose. In Norway it is served with and "eye" of butter (a dollop in the middle of the plate) and sprinkled with cinnamon and sugar. Delicious!