Swedish rice pudding, or risgrynsgröt, is a gently simmered porridge of short-grain rice, milk, and a little salt, traditionally served warm with cinnamon and sugar. Slow cooking lets the rice turn tender and creamy, while a cinnamon stick can perfume the pot without overpowering the mild, comforting flavor.
Ingredients
- ½ cup (100 g) short-grain white rice, such as pudding rice or sushi rice
- 1 cup (240 ml) water
- ¼ teaspoon (1.5 g) fine salt
- 4 cups (960 ml) whole milk, plus a little more for serving if desired
- 1 cinnamon stick, about 3 inches (7.5 cm), optional
- 1 tablespoon (14 g) unsalted butter, optional
- For serving: 2 tablespoons (25 g) granulated sugar mixed with ½ teaspoon (1 g) ground cinnamon, or adjust to taste
Instructions
- Rinse and measure the rice. Put the rice in a fine-mesh strainer and rinse briefly under cool water, rubbing the grains gently with your fingers. Let it drain while you measure the water, salt, and milk. A quick rinse removes loose surface starch; do not soak the rice, since soaking changes the cooking time and texture.
- Start the rice in water. Combine the rice, water, and salt in a heavy-based saucepan with a lid. Set the pan over medium heat and bring the water to a boil. Stir once, lower the heat to maintain a gentle simmer, cover, and cook for 10 minutes. Check once or twice and stir if the rice is catching on the base. Most of the water should be absorbed, though the grains will still be firm.
- Add the milk. Pour in the milk and add the cinnamon stick, if using. Stir thoroughly, scraping across the bottom and into the corners of the pan so no rice is stuck there. Raise the heat just enough to bring the milk back to a gentle simmer, stirring frequently. Do not let it boil hard: milk can foam up quickly and scorch on the bottom.
- Simmer until creamy and tender. Reduce the heat to low, partially cover the pan, and cook for about 45 minutes, stirring every few minutes and more often as the pudding thickens. Keep the mixture at a lazy simmer, with only a few small bubbles. If it begins to stick, lower the heat and stir well before continuing. The rice is ready when the grains are soft all the way through and the pudding is thick but still loose enough to move when stirred. If it becomes too thick before the rice is tender, add milk 2 tablespoons (30 ml) at a time.
- Finish and rest. Remove the cinnamon stick. Stir in the butter, if desired, until melted. Take the pan off the heat, cover it, and let the pudding stand for 10 minutes. It will thicken during this rest, so judge the final consistency after the pause rather than cooking it until it looks completely firm in the pan.
- Serve warm. Spoon into bowls and offer cinnamon sugar at the table. Add a splash of cold milk for a looser, more traditional porridge-like serving. The pudding is also good plain, with each person sweetening their own bowl.
Tips
- Choose the right rice. Short-grain white rice releases enough starch to make a cohesive, creamy pudding while keeping distinct grains. Pudding rice or sushi rice works well. Arborio is a useful supermarket substitute, but it can make the result chewier and more risotto-like. Long-grain rice tends to stay separate and does not give the same soft texture.
- Use a sturdy pan and gentle heat. A heavy-bottomed saucepan spreads heat more evenly and lowers the risk of scorching. Milk can burn before the surface looks thick, so stir down to the base regularly, especially near the end. If you see a brown patch or smell scorching, do not scrape it into the pudding; carefully transfer the unburnt portion to a clean pan.
- Adjust thickness after resting. Rice continues to absorb liquid as it cools. For a softer pudding, stir in a little warm milk before serving; for a thicker bowl, let it stand a few more minutes. Avoid adding a large amount of milk all at once, because it is easier to loosen the pudding gradually than to cook off excess liquid without overcooking the rice.
- Make it dairy-free if needed. Unsweetened oat milk is a practical substitute for whole milk and gives a mild, creamy result, though the flavor will not be as rich. Choose a version intended for cooking and stir often, since plant milks can separate or catch on the pan. Coconut milk makes the pudding noticeably coconut-flavored, so use it only if that suits the toppings.
Serving Suggestions
Serve risgrynsgröt warm in small bowls, with cinnamon sugar and a little cold milk. The contrast between the hot, softly thick porridge and the cool milk makes each spoonful pleasantly loose. Some people prefer a dab of butter melting into the center; others keep the bowl simple and add sugar gradually. If serving a group, put the cinnamon sugar and milk on the table so everyone can choose their own balance.
For a fuller dessert, add a spoonful of lingonberry preserves or a tart berry compote. Lingonberries are a familiar Scandinavian pairing, but they may be difficult to find; cranberry sauce or a spoonful of unsweetened raspberry preserves gives a similar bright contrast, with a slightly different fruit flavor. Sliced pears, stewed apples, or a few toasted almonds also work. Keep toppings modest so they complement rather than hide the creamy rice.
Variations
Christmas-spiced version: Simmer the rice with the cinnamon stick and add a small strip of orange zest. Remove both before serving. In Sweden, rice porridge is associated with Christmas traditions, but family recipes and serving customs differ. This simple version keeps the spice subtle and does not rely on a single fixed holiday recipe.
Vanilla pudding: Stir in ½ teaspoon (2.5 ml) vanilla extract after cooking, once the pan is off the heat. Vanilla rounds out the milk flavor but makes the pudding less traditionally plain. For extra richness, replace up to ½ cup (120 ml) of the milk with cream; add it with the other milk rather than pouring it in at the end.
Fruit-topped bowls: Spoon warm stewed apples, pears, or berries over individual servings. If using sweetened fruit, reduce or skip the cinnamon sugar until tasting. You can also fold a few raisins into the pot during the final 10 minutes, although they make the pudding sweeter and change its texture.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container. Swedish rice pudding keeps for 3 to 4 days in the refrigerator. It firms up considerably when cold because the rice continues to absorb liquid, so store it plain and add milk when you reheat it rather than trying to keep it loose in the container.
Reheat a portion in a saucepan over low heat with 1 to 2 tablespoons (15 to 30 ml) of milk per serving, stirring often until hot throughout. You can also microwave it in a covered, microwave-safe bowl, stirring every 30 seconds and adding milk as needed. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer. Avoid repeated cooling and reheating: warm only the amount you plan to eat. The pudding can be frozen for up to 2 months, though thawed rice may be softer or slightly grainy. Thaw it in the refrigerator and stir in milk as it reheats.
Frequently Asked Questions
Is Swedish rice pudding the same as rice porridge?
Risgrynsgröt is often translated as Swedish rice porridge, and it is generally softer and more spoonable than a baked rice pudding. This stovetop version uses rice, milk, and salt, then is served warm with cinnamon and sugar. It is not baked or set with eggs.
Can I make it with leftover cooked rice?
You can make a quicker milk-and-rice porridge from cooked rice, but it will not have exactly the same creamy texture because the grains have already absorbed their cooking water. For this recipe, start with uncooked short-grain rice so it releases starch gradually into the milk. If adapting cooked rice, use a separate recipe designed for that method rather than substituting cup for cup here.
Why is my pudding still thin?
It may need more time at a gentle simmer, or it may simply need the 10-minute rest, when the rice absorbs more milk. Check that the grains are tender before deciding to cook it longer. If the rice is soft but the pudding is loose, simmer uncovered for a few more minutes while stirring; it will also thicken as it cools.
Why did the milk scorch or boil over?
Milk scorches when the heat is too high or the base is not stirred, and it can boil over when a covered pan is left unattended. Use low heat after the milk returns to a simmer, leave the lid partly open, and stir frequently. A heavy saucepan helps, but it does not replace checking and stirring.
Can I make Swedish rice pudding ahead?
Yes. Cook it, cool it promptly, and refrigerate it in a covered container within 2 hours. Reheat gently with extra milk just before serving, stirring until hot throughout and checking that it reaches 165°F (74°C). If making it only a few hours ahead, keep it refrigerated rather than leaving the pot at room temperature.
Does the pudding have to include cinnamon?
No. The cinnamon stick is optional, and some cooks prefer to keep the pot unspiced and add ground cinnamon only with the sugar at the table. Leaving it out gives a plainer, milder milk flavor and lets fruit or other toppings stand out.
Related
- Swedish Rye Bread Recipe with Molasses and Fennel
- Swedish Recipes: Traditional Swedish Meatballs
- Swedish Oatmeal Cookies: Crisp, Buttery Recipe
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