Risgrøt | Rice Porridge

Yield 4 servings


2 dl risotto rice

4 dl water

1 liter milk

1 tsp salt

4 tsp cinnamon

4 tsp sugar

4 knobs of butter


  1. Bring water to a boil and add the rice.
  2. Reduce the heat slightly and let simmer for 10 minutes or until the water has evaporated.
  3. Add milk and bring to a boil.
  4. Let the porridge simmer for an hour, until thick and creamy and stir once in a while to avoid burning.
  5. Salt to taste and serve with a knob of butter, cinnamon and a sprinkle of sugar.

Recipe by My Nordic Kitchen at