Rice Porridge (Risengrød or Risgrynsgröt)

By
Kari Diehl
Kari Diehl
Freelance food writer who specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."
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Updated on 08/25/21
Rice porridge risengrod recipe

The Spruce / Katarina Zunic

Prep: 2 mins
Cook: 60 mins
Total: 62 mins
Servings: 5 to 6 servings
Nutrition Facts (per serving)
146 Calories
6g Fat
17g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 146
% Daily Value*
Total Fat 6g 7%
Saturated Fat 4g 18%
Cholesterol 19mg 6%
Sodium 291mg 13%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 2%
Total Sugars 11g
Protein 7g
Vitamin C 0mg 0%
Calcium 236mg 18%
Iron 0mg 1%
Potassium 280mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Called risengrød in Denmark and risgrynsgröt in Sweden, rice porridge is served on Christmas Eve both to family members and, traditionally, as an offering to the ​Nisse or Tomte, a beneficent but touchy household spirit.

A single blanched almond is added to the pot before serving; whoever finds it is likely to be married in the next 12 months. Leftovers are reserved and used to make an elegant rice pudding to serve with Christmas dinner the next day.

Ingredients

  • 1 cup short-grain glutinous rice, such as jasmine or pearl rice

  • 1 1/2 cups water

  • 1 tablespoon unsalted butter

  • 1/2 teaspoon salt

  • 4 1/2 cups milk

  • Cinnamon-sugar, to taste

  • Butter, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients rice porridge risengrod
    The Spruce / Katarina Zunic

  2. Rinse the rice well and drain.

    Rice
    The Spruce / Katarina Zunic

  3. In a heavy-bottomed saucepan, bring the water, butter, and salt to a rapid boil over high heat.

    Melt butter and water
    The Spruce / Katarina Zunic

  4. Pour in the rice, stirring constantly to prevent sticking.

    Pour in rice
    The Spruce / Katarina Zunic

  5. Reduce the heat to low, stirring the rice until boiling is reduced to a simmer.

    Reduce heat to low
    The Spruce / Katarina Zunic

  6. Cover the pot and simmer for 10 to 15 minutes, until the rice has absorbed most of the water.

    Cover the pot and simmer
    The Spruce / Katarina Zunic

  7. Add the milk to the rice, stirring to incorporate. Bring the mixture to a boil, stirring constantly, then immediately reduce the heat to low.

    Add the milk
    The Spruce / Katarina Zunic

  8. Once boiling has reduced to a simmer, cover the pot and allow it to cook, without stirring, for 45 minutes. Be careful here to avoid it scorching.

    Reduce
    The Spruce / Katarina Zunic

  9. Serve warm with cinnamon-sugar and butter to taste. You can also serve it with cold milk to pour over the top.

    Serve warm
    The Spruce / Katarina Zunic

Tips

  • Leftover rice porridge can be enjoyed the next day for breakfast, simply reheat in the microwave. It will keep for a few days in the refrigerator. You can always thin it with milk if you prefer it a little more liquid.
  • Don’t forget to stir a single blanched almond into the rice porridge before serving, particularly if there are family members who would like to be married in the coming year. It's up to you whether you cheat and give it to the most likely candidate or whether you stir it in and dish it out blindly. If there are Nisse about and livestock at stake, it’s also a good idea to top the porridge with a big slice of butter. If the Nisse doesn't see butter on top, he may become angry. Set his portion outside the front door on Christmas Eve for him to find and enjoy. Otherwise, you will have to face the consequences. These can range from tying the cows' tails together to breaking things in the barn.