There’s something wonderfully comforting about a bowl of creamy rice porridge – or risgrynsgröt, as we call it in Sweden. It’s a taste of snowy and cold winter mornings, candlelight, and slow, cosy moments. Traditionally served at Christmas, this humble dish warms both heart and home. The soft, milky grains simmer gently with a hint of cinnamon, filling the kitchen with a lovely scent of Christmas. Serve it with a sprinkle of sugar and cinnamon, and some milk. As the tradition goes, an almond is hidden in the porridge before serving – and whoever finds it is blessed with good luck for the year to come. So make a pot and let the Nordic cosiness fill your day. Merry Christmas!

RICE PORRIDGE

Serves 4-6

2 dl | 160 g short-grain or long-grain white rice
4 dl | 400 ml water
pinch of salt
2 tbsp butter
1 tbsp castor sugar
1 cinnamon stick
8 dl | 800 ml milk of your choice

1. Add water, rice, salt, and butter to a saucepan and bring to a boil.
2. Lower the heat, cover the pan and let cook for about 10 minutes.
3. Add sugar, a cinnamon stick and milk, and bring to a boil.
4. Reduce the heat again (to 1-2 if the scale goes to 9), cover the pan and let the porridge rest for about 30-40 minutes. This allows the rice to absorb the milk. Stir occasionally.
5. Remove the cinnamon stick and serve the porridge with cinnamon, sugar and milk.

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