Nordic Rice Pudding

Instructions

1. Prepare the rice
   In a large, heavy-bottomed pot, bring 2 cups of water to a boil. Add the rice and cook until the water is almost completely absorbed, about 5 minutes, stirring occasionally to prevent sticking.
2. Add milk and spices
   Pour in the milk, add salt and the cinnamon stick. Reduce heat to low and simmer, partially covered, stirring frequently to prevent scorching. Cook for about 30-35 minutes until the rice is tender and the mixture has thickened to a creamy consistency.
3. Finish the pudding
   Remove from heat and stir in the sugar, vanilla extract, and butter until fully incorporated. Remove the cinnamon stick. Cover and let stand for 5 minutes to thicken slightly.
4. Prepare berry compote
   While the pudding is resting, combine the mixed berries, 3 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for about 5-7 minutes until the berries release their juices and begin to break down, creating a thick sauce.
5. Serve
   Spoon the warm rice pudding into serving bowls. Dust with ground cinnamon and top with a generous spoonful of the warm berry compote. For traditional Nordic presentation, place a small pat of butter in the center of each serving.