Swedish Rice Porridge (Risgrynsgröt) - Kristy's Kitchn (2024)

Swedish Rice Porridge (Risgrynsgröt) is a Christmas tradition, but it’s also delicious any time of the year. It’s easy to make and is good for breakfast, dessert or any other time. Cooking the rice in milk makes it smooth and creamy. Finish it with a sprinkling of cinnamon and sugar. It’s a delicious, cozy treat!

What is Risgrynsgröt?

Risgrynsgröt is a Swedish rice porridge that’s not only a traditional Christmas dish, but it’s enjoyed all year round. It’s served with a sprinkle of cinnamon and sugar, a pat of butter and/or a splash of milk or cream.

Rice porridge isn’t just popular in Sweden. Other Nordic countries have their own version of this dish – in Norway it’s called risgrøt, in Denmark it’s risengrød, and in Finland it’s called riisipuuro.

Sometimes a single blanched almond is added to the porridge. As tradition goes, whoever gets the almond will be married within the next 12 months. Others believe good luck will come to whomever gets the almond.

What Type of Rice Is Used in Rice Porridge

Traditionally, porridge rice is used to make risgrynsgröt (Swedish rice porridge). Porridge rice is a short grain white rice similar to arborio rice. When cooked it releases starch which makes it creamier than regular rice. If you can’t find porridge rice, you can substitute with arborio or sushi rice.

My family has always used regular long or short grain rice, basically whatever we have in the pantry. It’s easier to find and less expensive than the other types of rice. I know, it’s not traditional, and many will argue that it’s a poor substitute for porridge rice, but this is the way my family has always made it and I feel like the porridge gets plenty creamy when using regular rice.

Is Rice Porridge the Same as Rice Pudding?

It’s unclear (at least to me) as to what the difference between rice porridge and rice pudding is. I’ve always thought rice porridge to be a bit wetter and less sweet than rice pudding. And we’ve always cooked it on the stove as opposed to rice pudding which we bake in the oven.

Rice pudding seems more like a dessert and rice porridge a breakfast, although you can enjoy either one any time of the day! Perhaps it’s just a matter of semantics because they seem to be used interchangeably. I do know that they’re both delicious!

Ingredients & Substitutions

• Rice: I always use long grain white rice, but you can use porridge rice, sushi rice or arborio rice.
• Water: To cook the rice.
• Whole milk: Makes the porridge creamier and richer. Whole milk is also less likely to curdle when heated to quickly or boiled.
• Butter: I use unsalted.
• Salt: For seasoning.
• Vanilla (optional): Enhances the other flavors.
• Cinnamon stick (optional): Imparts a deep cinnamon flavor to the porridge.
• Sugar (optional): Some recipes add a Tbsp or so of sugar while cooking, but I prefer to leave the sugar out. That way I can add a sweet topping and not have it be overly sweet.

Step by Step Instructions

• Add the rice, water, butter, salt and cinnamon stick to a medium saucepan and bring to a boil.
• Turn the heat down, cover and let simmer for about 10-15 minutes, until most of the water has been absorbed by the rice.

• Add milk to the pot, turn up the heat a bit and heat until just boiling. Watch the pot closely because if the milk boils for too long it can burn or bubble up and overflow all over your stove.
• Immediately turn down the heat to low, bring to a simmer and cover the pot.
• Simmer for 30-40 minutes, stirring occasionally.
• Once the porridge is at the consistency you prefer, remove it from the heat. Remove the cinnamon stick and discard.
• Serve warm or at room temperature. Top with cinnamon and sugar.

Expert Tips

• Use leftover cooked white rice – You can save the step of cooking the rice by using precooked rice. It’s also a great way to use up and leftover rice.
• Consistency – Some prefer a wetter consistency. If that’s the case, cook the porridge for less time or add more milk as you see fit. I prefer my rice porridge to be on the dry side, so I cook it a little longer. If it’s too dry for you, pour some milk or cream over it before serving.
• Watch the heat – You don’t want this to heat up too quickly or boil for very long. Keep an eye on the heat and stir occasionally so the porridge doesn’t scorch on the bottom of the pan.
• Make it vegan – This dish is vegetarian, but if you want to make it vegan just substitute the milk and butter for your favorite plant-based dairy products. Just keep in mind that it may affect the creaminess of the porridge.

What to do with Swedish Rice Porridge (Risgrynsgröt)

• Make my rice porridge pancakes (klatkager)!
• Top with cinnamon and sugar.
• Drizzle maple syrup (my favorite!) or honey over it.
• It’s delicious with my homemade spiced cranberry sauce.
• My spiced baked apples with walnuts and cranberries brings in the fall flavors.
• Mix dried fruit or raisins in it.
• Spoon a warm cherry sauce over the porridge.

How To Store

Store rice porridge in an air-tight container in the refrigerator for 3-4 days. When reheating you may want to stir in 1-2 Tbsp of milk to loosen it up if it has become too thick.

Can I Freeze This?

Yes, you can freeze rice porridge. Let it cool to room temperature and put it in a freezer-safe bag or container. It will last in the freezer for 2-3 months. Just thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

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• Swedish beetroot salad (rödbetssallad)
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• Cauliflower with buttery egg sauce