Recipe: How to make Swedish Christmas rice porridge
With Christmas just around the corner, here is a recipe for traditional Swedish festive rice pudding.
Risgrynsgröt (rice porridge) has been an important Swedish dish for centuries. It can be served at any time of the year, and is almost always served at julbord (Christmas buffet).
Summary
Serves 4 large portions
Cooking: 45 minutes
Total: 45 minutes
Ingredients
150g pudding (short-grain) rice
300ml water
½ tsp salt
700ml milk
1 cinnamon stick
1 ½ tbsp caster (superfine) sugar
15g butter
ground cinnamon for dusting
Method
1. Put the rice, water and salt in a saucepan and bring to the boil. Cover and simmer for 10 minutes.
2. Add the milk and cinnamon stick. Mix well and heat until the mixture is hot, but don't let it boil.
3. Cover again and leave the pudding on a very low heat until the rice has absorbed all the milk. This will normally take between 30 and 45 minutes. Don't stir the rice and keep it covered as much as possible.
4. Once the milk has been absorbed, remove from the heat and leave covered for another 10 minutes. Then stir in the sugar and butter.
5. Serve lukewarm, dusted with ground cinnamon. At Christmas, hide an almond in the pudding before serving.
Tips
- Take care in stage 3 as the pudding will burn very easily.
- This recipe is based on a traditional Swedish recipe which was for 4 people, but I think it could easily serve 8.
- A creamy cold version, called Ris a la Malta, is served with a fruit sauce and is perhaps even more popular.
Recipe courtesy of John Duxbury, founder and editor of Swedish Food.
Comments
See Also
Risgrynsgröt (rice porridge) has been an important Swedish dish for centuries. It can be served at any time of the year, and is almost always served at julbord (Christmas buffet).
Summary
Serves 4 large portions
Cooking: 45 minutes
Total: 45 minutes
Ingredients
150g pudding (short-grain) rice
300ml water
½ tsp salt
700ml milk
1 cinnamon stick
1 ½ tbsp caster (superfine) sugar
15g butter
ground cinnamon for dusting
Method
1. Put the rice, water and salt in a saucepan and bring to the boil. Cover and simmer for 10 minutes.
2. Add the milk and cinnamon stick. Mix well and heat until the mixture is hot, but don't let it boil.
3. Cover again and leave the pudding on a very low heat until the rice has absorbed all the milk. This will normally take between 30 and 45 minutes. Don't stir the rice and keep it covered as much as possible.
4. Once the milk has been absorbed, remove from the heat and leave covered for another 10 minutes. Then stir in the sugar and butter.
5. Serve lukewarm, dusted with ground cinnamon. At Christmas, hide an almond in the pudding before serving.
Tips
- Take care in stage 3 as the pudding will burn very easily.
- This recipe is based on a traditional Swedish recipe which was for 4 people, but I think it could easily serve 8.
- A creamy cold version, called Ris a la Malta, is served with a fruit sauce and is perhaps even more popular.
Recipe courtesy of John Duxbury, founder and editor of Swedish Food.
Join the conversation in our comments section below. Share your own views and experience and if you have a question or suggestion for our journalists then email us at [email protected].
Please keep comments civil, constructive and on topic – and make sure to read our terms of use before getting involved.
Please log in here to leave a comment.