Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Risgrynsgröt
Creamy Nordic rice porridge, slow-cooked until thick and comforting, scented with cinnamon and served with a pat of melting butter — Christmas morning in a bowl.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
7 steps- 1
Rinse the rice in a sieve under cold water until the water runs clear.
- 2
Combine the rice and water in a heavy-bottomed pot and bring to a boil, then reduce to a simmer and cook, stirring, until the water is mostly absorbed, about 10 minutes.
- 3
Add the milk and cinnamon stick, and return to a gentle simmer.
- 4
Cook uncovered over low heat for 35 to 40 minutes, stirring often and scraping the bottom to prevent scorching, until the rice is fully tender and the porridge has thickened to a loose, spoonable consistency.
- 5
Stir in the salt, then thin with a splash more milk if the porridge has become too thick.
- 6
Drop the whole almond into the pot and stir it under the surface, a Christmas tradition where whoever finds it in their bowl gets good luck.
- 7
Remove the cinnamon stick, ladle into bowls, and top each with a pat of butter and a generous dusting of cinnamon sugar.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
79/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving320
Calories
11 g
Protein
49 g
Carbs
8 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Risgrynsgröt is the Swedish name for rice porridge, part of a wider Nordic family that shows up under different names in Denmark, Norway, and Finland. Rice was once an imported ingredient, so this simple porridge became tied to Christmas and winter gatherings rather than everyday oat or barley porridges.
Listahan note
This version keeps the method traditional and quiet: rice first softened in water, then slowly cooked in milk until the grains give off enough starch to thicken the pot. The cinnamon stick perfumes the porridge without turning the whole bowl brown or gritty.
Technique cues
- Keep the milk at a bare simmer, not a steady boil. A hard boil makes the bottom catch quickly and can push the milk into a grainy texture.
- Stir more often as the porridge thickens. The first half of cooking is forgiving, but the last 15 minutes need regular attention around the bottom edge of the pan.
- The 5-minute rest matters because the rice keeps absorbing liquid off the heat. Stop cooking when it is creamy and spoonable, not stiff.
Kitchen flow
- Parallel prep
- While the rice starts in water, mix the cinnamon sugar, set out bowls, and measure the milk so you can lower the heat quickly once it is added.
- Make-ahead
- Cook the porridge until just looser than you want, chill it, then reheat with extra milk because it thickens as it sits.
- Leftover move
- Turn cold porridge into breakfast by loosening it with milk and topping it with cinnamon sugar, berry jam, or stewed apples.
- Cleanup rhythm
- Fill the saucepan with warm water as soon as the porridge is served; milk starch releases much more easily before it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Short-grain pudding rice
Starchy base
Purpose: Short-grain rice releases enough starch to make the porridge creamy without needing eggs or flour.
Handling: Rinse briefly, then cook it in water first so the grains start softening before the milk goes in.
Adaptation: Arborio rice can work in a pinch, but it may feel slightly firmer and more risotto-like.
Whole milk
Creamy cooking liquid
Purpose: Whole milk gives the porridge its soft body and rounds out the cinnamon and butter.
Handling: Add it after the water has mostly absorbed, then lower the heat before bringing it back to a simmer.
Adaptation: Unsweetened oat milk or soy milk can be used, with a lighter body and a different finish.
Cinnamon stick
Gentle spice infusion
Purpose: It gives steady cinnamon flavor while keeping the porridge pale and smooth.
Handling: Simmer it with the milk and remove it before serving.
Adaptation: A small pinch of ground cinnamon can be stirred in near the end, but it will darken the porridge.
Granulated sugar
Light sweetness
Purpose: A modest amount sweetens the base while leaving room for the cinnamon-sugar topping.
Handling: Stir it in after the rice is fully tender so it does not distract from judging the texture.
Adaptation: Light brown sugar gives a warmer molasses note, but it changes the clean dairy flavor.
Butter
Rich finish
Purpose: Butter gives the finished bowl a glossy top and a fuller mouthfeel.
Handling: Stir some into the pot, then add a small pat on each hot serving if you want the classic melting finish.
Adaptation: A splash of cream gives richness without the same buttery flavor.
Ground cinnamon and sugar, for serving
Table topping
Purpose: The topping gives each spoonful a little spice and sweetness without overwhelming the milk-cooked rice.
Handling: Mix the cinnamon and sugar before serving so it sprinkles evenly.
Adaptation: Cardamom sugar gives a different Nordic bakery note if you want a less cinnamon-forward bowl.
Technique notes
- Use a heavy saucepan if you have one. Thin pots create hot spots, and milk porridge shows every hot spot on the bottom.
- Scrape the bottom with the spoon, not just the surface. A flat-edged wooden spoon or silicone spatula helps prevent a hidden layer from scorching.
- Adjust thickness with warm milk at the end. Adding cold milk can drop the temperature and make the porridge feel less cohesive.
Ingredient swaps
- Milk swap
- Use unsweetened oat milk or soy milk and cook gently; the porridge will be less dairy-rich and may need a longer rest to thicken.
- Richer holiday bowl
- Replace a small portion of the milk with cream near the end for a fuller finish without changing the basic method.
- Less sweet base
- Use less granulated sugar in the pot and let people add cinnamon sugar at the table.
- Cardamom variation
- Add a lightly crushed cardamom pod with the cinnamon stick, then remove both before serving.
Serve alongside
- Lingonberry jam toast
- Swedish rye crispbread with butter
- Soft-boiled eggs
- Sliced oranges with cardamom
- Strong coffee
- Black tea with milk
- Warm blackcurrant cordial
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 3 days; the porridge will firm up considerably.
- Reheat gently on the stovetop or in the microwave with extra milk, stirring until creamy again.
- Freeze in small portions for up to 1 month, then thaw overnight and reheat slowly with milk to smooth the texture.
Equipment
- Heavy saucepan
- Wooden spoon or silicone spatula
- Measuring jug
- Small bowl for cinnamon sugar
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