Risengrød
Risengrød is part of the Nordic Christmas tradition as a dinner dish. It is simply rice boiled with milk and a little sugar to form porridge, and it is served warm with butter and cinnamon-sugar.
Ingredients
- 3 dl (300 ml / 1¼ cups) water
- 180 g porridge rice
- 1 liter whole milk
- 2 pinches salt
- 4 tbsp white granulated sugar
- 2 tsp cinnamon
- 50 g butter
Ingredients for 2 servings (1.6 kg) · the original recipe
Method
- 1
Bring water and rice to a boil in a deep pot. Boil the rice at steady heat and with active stirring for approximately 2 minutes.
Stovetop - 2
Add milk and return to a boil. Simmer over low heat, stirring actively for approximately 10 minutes.
Stovetop - 3
Put on lid and simmer for approximately 30 minutes, stirring often to prevent sticking.
Stovetop - 4
Test the porridge for thickness—if it seems too thin, simmer for another 5–10 minutes.
Stovetop - 5
Add salt.
- 6
Combine sugar and cinnamon in a bowl or container.
- 7
Serve porridge warm with cinnamon-sugar on top and a bit of butter in the middle.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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