rice porridge with fruit compote

Here is a great fall/winter breakfast dish, which I just rediscovered. It's creamy, warm, not too sweet, and it smells amazing. Especially good with coffee on side (what isn't?).



ingredients:

4C. milk (I used 1%)
3/4C. rice (I used white long-grain variety)
pinch of salt
1/4t. cardamom
1/2t. cinnamon
2T. sugar
accompaniments: touch of butter, fruit compote of your choice (I used cherry-rhubarb)

Bring milk to a simmer. Add rice with a pinch of salt. Simmer, stirring frequently 30 minutes (note - this will stick to bottom of pan if not stirred often enough). Stir in sugar and spices, and serve with fruit compote and a touch of butter if you would like.