Rice porridge is a traditional Scandinavian dish which is served around Christmas time. The porridge is either served for breakfast, or a meal anytime, or it turns into a delicious dessert such as Ris a la Malta. However, the most common way to enjoy rice porridge is with cinnamon sugar, a little butter and cold milk.
The porridge is velvety smooth, slightly sweet and very good. You just have to make sure to cook it evenly and not burn it. (Rice porridge has a tendency to burn, so make sure to use a heavy-bottom pot and cook it on very low heat).
In the US. Santa Claus is offered milk and cookies, however in Northern Europe Santa is treated a bowl of rice porridge with cinnamon sugar and milk.
And don’t forget to drop a whole almond into the porridge before your serve it. Whoever gets the almond, will be the next one to marry, or least that’s how the saying goes…
Swedish Rice Porridge (Risgrynsgröt)
- 2 cups water
- ½ teaspoon salt
- 1 tablespoon butter
- 1 cup rice (short-grain rice such as pearl rice or arborio rice)
- 4 1/3 cups milk
- cinnamon stick
- (1 tablespoon sugar)
Bring up to the water to a boil in a heavy pot with salt, butter and a cinnamon stick. Add the rice, cover and simmer on low heat for 10 minutes.
Add the milk, and bring to a boil. Lower the temperature to your lowest setting, cover with a lid and cook for about 30 minutes. Preferably don’t stir until the porridge is ready. Add sugar to taste.