Swedish Rice Porridge (Risgrynsgröt) Recipe

Swedish rice porridge, or risgrynsgröt, is a creamy stovetop dish made by slowly cooking short-grain rice with milk, water, salt, and cinnamon. Served warm with cinnamon sugar and a splash of cold milk, it is especially familiar as a Swedish Christmas breakfast, though family traditions and toppings vary.

Ingredients

1 cup (200 g) short-grain pudding rice or Swedish porridge rice
1¾ cups (420 ml) water
½ teaspoon (3 g) fine salt
1 cinnamon stick, about 3 inches (7.5 cm) long
4 cups (960 ml) whole milk, plus more for serving if desired
1 tablespoon (14 g) unsalted butter, optional, for a richer porridge
2 tablespoons (25 g) granulated sugar, optional, for the topping
½ teaspoon (1 g) ground cinnamon, for the topping
½ cup (120 ml) lingonberry jam, for serving, optional

Instructions

Measure the rice, water, salt, and milk before you begin, and set a heavy-bottomed saucepan on the stove. A 3- to 4-quart (2.8- to 3.8-liter) pan gives the milk room to rise without crowding. Do not rinse the rice: its surface starch helps the porridge become creamy. If the package calls for rinsing, drain it very well so the water-to-rice ratio stays close to the recipe.
Put the rice, water, salt, and cinnamon stick in the saucepan. Bring the mixture to a gentle boil over medium heat, stirring once or twice, then lower the heat so it simmers steadily. Cook uncovered for about 8 to 10 minutes, stirring occasionally, until most of the water has been absorbed and the rice is beginning to soften. Keep the heat moderate; a hard boil can make the rice stick before it has had time to hydrate.
Pour in the milk and add the optional butter. Stir slowly, scraping across the bottom and into the corners of the pan, then bring the mixture just back to a gentle simmer. Do not leave the pan unattended as the milk heats: it can foam up quickly. Once small bubbles appear at the edges, turn the burner to its lowest setting. The porridge should barely bubble rather than boil vigorously.
Cook uncovered for 40 to 45 minutes, stirring every few minutes and more often near the end. Make sure the spoon reaches the bottom so the rice does not scorch. The porridge is ready when the grains are tender throughout and the milk has thickened into a creamy sauce. If the rice is still firm after 45 minutes, keep cooking in 5-minute increments, stirring carefully. If it becomes thicker than you like before the grains soften, add warm milk a few tablespoons (30 to 45 ml) at a time.
Remove the cinnamon stick and taste a spoonful after letting it cool briefly; hot porridge can hide its sweetness and texture. It should be soft and spoonable, not set like a sliceable pudding. If you want it looser, stir in a little more warm milk. For the traditional simple finish, mix the sugar and ground cinnamon in a small bowl and put it on the table with extra milk and lingonberry jam.
Spoon the porridge into warm bowls and let each person add cinnamon sugar, cold milk, or lingonberry jam to taste. The cold milk cools the hot porridge and makes a pleasantly creamy contrast. Serve right away, while the texture is soft; it thickens as it stands, so keep a little warm milk nearby for loosening any portions that wait.

Tips

Choose the right rice. Swedish porridge rice or another short-grain pudding rice is the best match because it releases enough starch to make a creamy bowl while keeping recognizable grains. Arborio rice is a practical substitute, but it tends to stay a little firmer and chewier. Avoid long-grain rice, which usually gives a looser, less cohesive result.
Use a heavy pan and low heat. Milk solids settle and can scorch even when the surface looks calm. A thick-bottomed saucepan, a low burner, and regular scraping are more useful than constant vigorous stirring, which can break up the grains and make the texture gluey.
Do not judge the thickness while it is boiling. The rice continues to absorb liquid after the heat is off, and the porridge thickens noticeably as it cools. Stop cooking when it is a little looser than you want to eat it, then adjust each serving with milk rather than cooking it until stiff.
If you cannot find lingonberry jam, use cranberry preserves or tart raspberry jam. Lingonberries have a distinctive tart, slightly bitter edge, so sweeter preserves will make the bowl taste more dessert-like. Plain cinnamon sugar and milk are also a complete, uncomplicated topping.

Serving Suggestions

Serve risgrynsgröt in small bowls for breakfast, brunch, or a light supper. A spoonful of cinnamon sugar and a splash of milk are classic, flexible accompaniments; let diners sweeten their own portions because preferences vary. Lingonberry jam adds a bright tart note that balances the milk and rice. If using cranberry or raspberry instead, start with a modest spoonful, taste, and add more as needed so the fruit does not overwhelm the mild porridge.

For a fuller breakfast, offer crisp bread, butter, cheese, or fruit alongside the bowls. The porridge itself is filling, so those sides are best kept simple. You can also serve it as a warm dessert with extra jam or a little brown sugar, but the basic recipe is only lightly flavored and is not meant to be as sweet as rice pudding. For a buffet, keep the pan warm over the lowest possible heat and stir in warm milk as needed to maintain a spoonable consistency.

Variations

Many Swedish households have their own preferred thickness and topping, so adjust the milk and finish to suit your table. For a richer version, replace ½ cup (120 ml) of the milk with half-and-half; the result will be creamier and heavier. For a lighter bowl, use 2% milk, understanding that it will taste less rich. Skim milk can work, but it is more prone to seeming thin and offers less protection against a scorched, flat-tasting finish.

For a dairy-free variation, use an unsweetened oat beverage designed for cooking, ideally one with a creamy texture. Different brands thicken differently and some have added sweetness, so check the label and add the liquid gradually if needed. The flavor will be less traditionally milky. You can leave out the butter or use a plant-based alternative. A pinch of ground cardamom can accompany the cinnamon, but it changes the aroma; begin with ⅛ teaspoon (about 0.3 g) and add more only if you want a clearly spiced bowl.

Some families stir a single blanched almond into the finished pot as a holiday custom, while others serve the porridge without it. If you choose to include one, use 1 whole blanched almond and tell guests before serving so nobody is surprised by a whole nut in a spoonful. It is an optional tradition rather than a necessary ingredient, and the recipe works exactly the same without it.

Storage and Reheating

Cool leftover porridge promptly and refrigerate it within 2 hours of cooking in a covered, shallow container. Keep it refrigerated for 3 to 4 days. It will become quite firm as the rice absorbs more milk, which is normal. For easier reheating, divide it into individual portions before chilling. Do not leave a pot of milk-based porridge at room temperature for an extended period, and discard it if it has been out longer than the safe two-hour window.

Reheat one portion in a small saucepan over low heat with 1 to 3 tablespoons (15 to 45 ml) of milk, stirring often until evenly hot. For larger amounts, warm the porridge in a covered saucepan and add milk gradually, since you can always thin it further but cannot easily remove excess liquid. A microwave also works: cover loosely, heat in short intervals, and stir between intervals to distribute the heat. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a large portion. Avoid repeated cooling and reheating of the whole batch. Freezing is possible for up to 2 months, but thawed porridge may separate slightly; stir well while reheating with extra milk.

Frequently Asked Questions

Is Swedish porridge the same as rice pudding?
They are related, but risgrynsgröt is usually served as a warm, soft porridge rather than a firm, chilled dessert. This version is only lightly sweetened, with cinnamon sugar and milk offered at the table. Rice pudding recipes often include more sugar, eggs, cream, or baked toppings, which give them a different texture and flavor.

Can I make risgrynsgröt with Arborio rice?
Yes. Arborio is a useful substitute when Swedish porridge rice is unavailable, and its starch makes a creamy result. The grains can feel firmer and chewier than those from pudding rice, and cooking time may vary, so begin checking for tenderness after 40 minutes in the milk. Add small splashes of warm milk if the pan thickens before the grains are soft.

Why did my porridge stick or burn on the bottom?
Milk was likely heated too fast, the pan was too thin, or the bottom was not stirred often enough. Once the milk is added, keep the heat low and scrape the base of the pan every few minutes, especially during the final 15 minutes. If you smell scorching, do not scrape the burned layer into the porridge; carefully transfer the unburned portion to a clean pan and finish it gently.

Can I make it ahead?
Yes. Cook it up to 4 days ahead and refrigerate it promptly, then reheat portions with extra milk. Freshly cooked porridge is softest, but making it ahead is convenient for breakfast. Do not leave it warming unattended for hours, since the bottom can scorch and the texture will keep thickening. For a gathering, make it in advance and reheat gently shortly before serving.

Can I use water instead of milk?
You can, but the result will be much less creamy and will not have the familiar rich dairy flavor. If you need a dairy-free bowl, a creamy unsweetened oat beverage is generally a closer substitute than water. Follow the same low-heat method and watch the texture, since plant-based drinks vary in how well they thicken.

What should I do if the finished porridge is too thick?
Stir in warm milk a tablespoon (15 ml) at a time until it reaches the consistency you like. If it is already in serving bowls, add a splash of cold milk at the table instead. Avoid adding a large amount all at once, because a little liquid goes a long way once the rice has softened and the porridge has had a few minutes to rest.

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