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# Risengrød

Risengrød is part of the Nordic Christmas tradition as a dinner dish. Rice boiled with milk and a little sugar to form porridge. It is served warm with butter and cinnamon mixed with sugar.

• ⏲️ Prep time: ~5 minutes + ingredients prep time
• 🍳 Cook time: 40 minutes
• 🍽️ Servings: 2

# Ingredients

• Water 3 dl
• Pama porridge rice 180 g
• Whole milk 1 liter
• Salt 2 pinches
• Sugar 4 tablespoons
• Cinnamon 2 teaspoons
• Butter 50 g

# Directions

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.
2. Add milk and bring the concoction to a boil. Boil the pot at low heat, still with active stirring for approximately 10 minutes.
3. Put on lid and boil for approximately 30 minutes. Stir the pot often. If the porridge seems too thin, boil it for another 5-10 minutes.
4. Add salt.
5. Mix sugar and cinnamon to form cinnamon sugar in a bowl or container.
6. Serve warm with cinnamon sugar on top and a bit of butter in the middle.
7. Enjoy!

# Credits and Notes

• Some or all of the text on this page was written by Vilhelm Bergsøe.
• The text on this page was taken from Based Cooking or a fork and is under The Unlicense.

This page was last edited on 2026-09-09 03:50:18.

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