Christmas

Swedish Rice Pudding ("Risgrynsgröt")

Name: Swedish Rice Pudding ("Risgrynsgröt")
Prep time: 5 min
Cook time: 1 h
Yield: Serves 8 servings
Cuisine: Scandinavian
Ingredients: 2 cups arborio rice; 2 tablespoons butter; 4 cups water; 1 teaspoon Diamond crystal kosher salt; 6 cups whole milk; 4 tablespoons granulated white sugar; 4 to 6 cinnamon sticks; 1 blanched almond; TO SERVE; cinnamon; granulated white sugar; butter; milk

by: Nea Arentzen

November 26, 2024

1 Ratings

Photo by Nea Arentzen

Prep time 5 minutes
Cook time 1 hour
Serves 8 servings

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Author Notes

Rice pudding in Sweden is often eaten on Christmas night, almost as a dessert or evening snack. It's tradition that you put a single blanched almond in at the end, and whoever winds up with it, wins a pink marzipan pig. Kids will also often put out a little bowl for "santa's helpers," just the way Americans put out cookies.

Here you'll find a classic recipe that's easy to follow and very similar to any rice pudding you'd get in Sweden. It's important that you don't skimp on the butter, sugar, and cinnamon when serving. I also love to drizzle a little milk over as well.

Tips & Tricks:

• Make it the day before and store it in the fridge overnight. To reheat, return it to the stove with a little extra milk to loosen it up.
• If you have leftovers, you could make "Ris à la Malta"–another Swedish dish that combines COLD rice pudding with whipped cream, sugar, and vanilla, and gets topped with sliced orange and almonds.

—Nea Arentzen

Test Kitchen-Approved

Ingredients

2 cups arborio rice
2 tablespoons butter
4 cups water
1 teaspoon Diamond crystal kosher salt
6 cups whole milk
4 tablespoons granulated white sugar
4 to 6 cinnamon sticks
1 blanched almond
TO SERVE
cinnamon
granulated white sugar
butter
milk

Directions

Rinse the rice in a fine mesh sieve until the water runs clear; add to a large, heavy-bottomed pot with the water, butter, and salt. Cover and cook over low heat until all the water is absorbed, 10 to 15 minutes.
Add the milk, sugar, and cinnamon sticks, then gently stir to break up the rice and combine everything. Continue cooking, stirring occasionally so that rice doesn't stick to the bottom of the pot, until most of the milk has been absorbed and the rice is soft, 35 to 40 minutes.
Serve warm with cinnamon, sugar, butter, and a drizzle of milk.

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1 Review

Write a Review

JuliaBranicz December 17, 2024

Was super yummy and flavorful. The texture was perfect AND it smelled amazing!!! I also left the cinnamon sticks in the pudding until it was more firm which made the cinnamon flavor even more potent. Highly recommend!’