📝 About This Recipe
A beloved Scandinavian classic, Risgrynsgröt is a velvety, slow-cooked rice porridge that warms the soul during long Nordic winters. Traditionally served on Christmas Eve with a hidden almond for luck, this dish balances the subtle sweetness of milk and cream with the aromatic warmth of cinnamon. It is more than just a breakfast; it is a comforting, nostalgic hug in a bowl, cherished for its rich, pudding-like texture.
🥗 Ingredients
The Porridge Base
- 1.5 cups Short-grain white rice (often labeled as porridge rice or arborio)
- 3 cups Water
- 2 tablespoons Unsalted butter (plus more for serving)
- 1/2 teaspoon Fine sea salt
The Creamy Infusion
- 4 cups Whole milk (full-fat is essential for texture)
- 1/2 cup Heavy cream (optional, for extra decadence)
- 1 piece Cinnamon stick (roughly 3 inches long)
- 2 tablespoons Granulated sugar (adjust to your sweetness preference)
- 1 teaspoon Pure vanilla extract
For Tradition and Garnish
- 1 piece Whole blanched almond (to be hidden in the pot)
- 1 tablespoon Ground cinnamon (for dusting)
- 1 tablespoon Granulated sugar (to mix with ground cinnamon)
- 1/2 cup Cold milk (for pouring over the finished bowl)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan or Dutch oven, combine the short-grain rice, water, 2 tablespoons of butter, and salt.
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2
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 10-12 minutes until the water has been almost completely absorbed by the rice.
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4
Pour in the whole milk and heavy cream, then add the cinnamon stick. Stir well to ensure the rice is fully submerged.
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5
Bring the mixture back to a very faint simmer over medium-low heat. It is crucial not to let the milk boil vigorously, as it can burn easily.
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6
Reduce the heat to the lowest setting possible. Cover the pot and let the porridge cook for 40-50 minutes. Stir the mixture every 10 minutes to maintain a smooth consistency and prevent a skin from forming.
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7
The porridge is ready when the rice is tender and the mixture has thickened to a creamy, pudding-like consistency. It should still be slightly fluid, as it will thicken further as it cools.
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8
Remove the cinnamon stick. Stir in the 2 tablespoons of sugar and the vanilla extract. If using the traditional almond, drop it into the pot now and stir it in so its location is hidden.
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9
Taste the porridge and add more salt or sugar if desired. Remove from heat and let it rest, covered, for 5 minutes before serving.
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10
Ladle the warm porridge into bowls. Top each with a 'butter eye' (a small pat of butter in the center), a generous dusting of cinnamon sugar, and a splash of cold milk around the edges.
💡 Chef's Tips
Always use a heavy-bottomed pot to distribute heat evenly and prevent the milk from scorching. If the porridge becomes too thick during cooking, simply whisk in an extra splash of milk to loosen it up. For the most authentic flavor, use short-grain rice; long-grain rice will not release enough starch to create the signature creaminess. Leftover porridge can be transformed into 'Ris à la Malta' by folding in whipped cream and serving with a warm berry sauce. To make it vegan, substitute the dairy with creamy oat milk and a high-quality plant-based butter.
🍽️ Serving Suggestions
Serve with a side of crisp Swedish gingerbread cookies (Pepparkakor) for a festive touch. Pair with a warm glass of Glögg (mulled wine) or a simple cup of strong black coffee. Top with a spoonful of cloudberry or raspberry jam for a tart contrast to the creamy rice. Add a handful of toasted sliced almonds or fresh berries if you prefer a modern twist on the classic. Serve alongside a slice of hearty rye bread with a sharp Västerbottensost cheese.