Risgrynsgröt (Nordic Rice Porridge with Cinnamon and Butter)
Why this recipe works
- Creamy texture: Short-grain rice releases starch as it cooks, thickening the milk into a smooth, spoonable porridge.
- Simple ingredients: Milk, rice, sugar and salt form the base, with butter and cinnamon adding warmth and richness at the end.
- Warm and comforting: The gentle sweetness, soft rice and warm cinnamon topping make it especially satisfying served hot.
Get the most out of this recipe
Timing notes
- Let it stand briefly: A short rest off the heat helps the porridge settle and thicken evenly before serving.
- Serve warm: Risgrynsgröt is at its creamiest shortly after cooking, while the butter can melt into the surface.
Texture tips
- For a creamier porridge: Keep the heat low and stir more frequently towards the end, when the rice has released more starch and the milk thickens quickly.
- To loosen the texture: If the porridge becomes too thick, stir in a little extra milk gradually until it returns to a soft, creamy consistency.
Common mistakes
- Avoid scorching the milk: Do not let the milk boil hard; a gentle simmer and regular stirring help prevent it catching on the base of the pan.
- Use low heat once the rice is added: High heat can make the milk reduce too quickly before the rice has softened.
Ingredient swaps
- Dairy-free option: Coconut milk can replace whole milk, giving the porridge a richer texture and a subtle coconut flavour.
- Alternative sweetness: Maple syrup can be used instead of caster sugar for a deeper, more caramel-like finish.
Equipment you'll need
Ingredients
Instructions
- Pour the milk into a saucepan and bring it just up to a gentle simmer over medium heat, stirring now and then so it does not catch. Stir in the rice.
- Turn the heat down low and cook very gently, stirring frequently, for 30 minutes until the rice is tender and the porridge is thick and creamy. If it starts to stick, lower the heat further and stir more often.
- Stir in the caster sugar and fine sea salt, then cook for 2 minutes to dissolve the sugar. Taste and adjust with a tiny extra pinch of salt if needed.
- Divide the porridge between bowls and top each with a small knob of butter. Finish with a light dusting of ground cinnamon and serve warm.
Recipe notes
Tips
- Keep the heat low and stir often, especially towards the end, as milk-based porridge can catch quickly once it thickens.
- For the creamiest texture, let the porridge stand off the heat for 5 minutes before serving so it relaxes and thickens evenly.
Substitutions
- Replace whole milk with coconut milk for a dairy-free version with a subtle coconut flavour.
- Replace caster sugar with maple syrup for a warmer, caramel-like sweetness.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate. Reheat gently in a saucepan over low heat with a splash of whole milk, stirring until smooth and piping hot; add the ground cinnamon and unsalted butter just before serving.
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Recipe overview
- Servings: 2 bowls
- Total time: 45min (10min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Milk
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