📝 About This Recipe
Transport yourself to a snowy Scandinavian cottage with this velvety, slow-cooked Swedish rice pudding. Traditionally served during the Christmas season but beloved year-round, Risgrynsgröt is a masterclass in patience, transforming short-grain rice into a creamy, pearl-like delight scented with cinnamon. It is a comforting, heart-warming bowl that balances the richness of whole milk with a subtle sweetness, famously hiding a single almond for good luck.
🥗 Ingredients
The Rice Base
- 1 1/2 cups Short-grain white rice (Preferably 'Grötiris' or Arborio/Sushi rice)
- 3 cups Water (Cold)
- 2 tablespoons Unsalted butter (High quality)
- 1/2 teaspoon Salt (Fine sea salt)
The Creamy Infusion
- 4-5 cups Whole milk (Full fat is essential for texture)
- 1-2 pieces Cinnamon stick (Whole)
- 2 tablespoons Granulated sugar (Adjust to taste)
- 1 teaspoon Vanilla sugar (Or 1/2 tsp vanilla extract)
- 1 piece Whole blanched almond (For the traditional 'luck' prize)
Classic Toppings
- 1 tablespoon Ground cinnamon (For dusting)
- 2 tablespoons Granulated sugar (For sprinkling)
- 1/2 cup Cold milk (To pour around the edges)
- 1 knob Butter (To melt on top)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan or Dutch oven, combine the short-grain rice, water, salt, and 2 tablespoons of butter.
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2
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the rice doesn't stick 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 minutes until the water has been mostly absorbed by the rice.
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4
Slowly pour in 4 cups of the whole milk and add the cinnamon sticks. Stir well to combine.
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5
Bring the mixture back to a very gentle simmer. Do not let it reach a rolling boil, as this can scald the milk and make it bitter.
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6
Cover the pot again and reduce the heat to the lowest possible setting. The rice needs to swell slowly and absorb the milk.
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7
Cook for 40-50 minutes. Every 10-15 minutes, lift the lid and give the porridge a gentle stir to prevent scorching on the bottom.
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8
If the porridge looks too thick before the rice is tender, add the remaining 1 cup of milk and continue cooking.
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9
Once the rice is soft and the consistency is thick and creamy (like a loose risotto), remove the cinnamon sticks.
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10
Stir in the granulated sugar and vanilla sugar. Taste and add a pinch more salt if needed to balance the sweetness.
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11
Drop in the single blanched almond and stir it in so it is hidden within the pudding.
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12
Remove from heat and let the porridge rest, covered, for 5-10 minutes before serving. This allows the starch to set for a perfect mouthfeel.
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13
Ladle the warm porridge into deep bowls. Create a small well in the center for a knob of butter.
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14
Dust generously with ground cinnamon and a sprinkle of sugar. Pour a little cold milk around the edges of the bowl if desired.
💡 Chef's Tips
Use a heavy-bottomed pot (like cast iron) to distribute heat evenly and prevent the milk from burning. Never rinse the rice; the surface starch is what creates the signature creamy 'porridge' texture. If you have leftovers, mix them with whipped cream and chopped oranges to make 'Saffranspannaka' or 'Risalamande'. Be patient with the heat; cooking too fast will result in grainy rice and thin liquid rather than a cohesive pudding. For a vegan version, use full-fat oat milk and a plant-based butter substitute for the most authentic flavor profile.
🍽️ Serving Suggestions
Serve with a side of crisp Swedish gingerbread cookies (Pepparkakor) for a textural contrast. Pair with a glass of warm 'Glögg' (mulled wine) or a cold glass of milk. Top with a spoonful of tart lingonberry jam or raspberry preserves to cut through the richness. Add a side of sliced oranges or clementines for a refreshing, citrusy breakfast balance. Enjoy as a festive brunch main or as a cozy evening 'kvällsmat' (supper).