Risgrynsgröt is a Swedish rice pudding or porridge often served around Christmas time.  My husband loved this porridge.  It’s just a little sweet and tastes just like cinnamon raising oatmeal.  It can be served with or without the raisins, but I felt it needed them.  It was a little lack luster otherwise.  Plus, raisins are a great compliment to cinnamon.  Another Christmas tradition is to add a whole almond to the pot.  The family member who gets the almond, get a small gift (usually a piece of chocolate).

Risgrynsgröt

2 c water
½ tsp salt
1 Tbsp butter
1 c rice (short-grain rice such as pearl rice or arborio rice)
4 1/3 c milk
1 cinnamon stick
1/4 c sugar
1/4 c raisins

Bring the water to a boil in a sauce pan with salt, butter and a cinnamon stick. Add the rice, cover and simmer on low heat for 10 minutes.

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Add the milk and bring to a boil. Turn the heat down to low, cover and cook for about 30 minutes. Add the raisins when there is 10 minutes of cooking time left.  Don’t stir until the porridge is ready. Add sugar to taste.  Serve warm.

Risgrynsgröt

Risgrynsgröt

Yield: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients

  • 2 c water
  • ½ tsp salt
  • 1 Tbsp butter
  • 1 c rice, short-grain rice such as pearl rice or arborio rice
  • 4 1/3 c milk
  • 1 cinnamon stick
  • 1/4 c sugar
  • 1/4 c raisins

Instructions

  1. Bring the water to a boil in a sauce pan with salt, butter and a cinnamon stick. Add the rice, cover and simmer on low heat for 10 minutes.
  2. Add the milk and bring to a boil. Turn the heat down to low, cover and cook for about 30 minutes. Add the raisins when there is 10 minutes of cooking time left. Don’t stir until the porridge is ready. Add sugar to taste. Serve warm.

Risgrynsgrot Swedish rice pudding
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