Name: Norwegian Rice Porridge (Risengrynsgrøt)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Norwegian
Ingredients: ¾ cup short-grain rice ("grøtris", 180 grams) - or arborio rice if you can't find it (3/4 cup, 160 grams); 1 ⅔ cups water (400 mililiters); 4 cups whole milk (1 liter); 2 tablespoons sugar (optional); ⅓ teaspoon salt; 1/2 cup heavy cream (125 mililiters, optional)

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Norwegian rice porridge, or risgrøt (or risengrynsgrøt), is one of those cozy, comforting dishes that instantly warms you up. Creamy, simple, and nostalgic, it's a dish many Norwegians grow up eating - especially around Christmas. Made with just rice, milk, and a little salt, this humble dish transforms into a bowl of creamy goodness that feels both filling and soothing.

If you've never tried making it from scratch before, don't worry - I'll walk you through it step by step, including tips for that perfect creamy consistency. I even added some helpful tips if you can't find the right rice!

More Norwegian Christmas recipes:

Table of Contents

1. Why you'll love this recipe

9.1. Can I use long-grain rice?

9.2. Why did my porridge turn watery?

9.3. How do I prevent the milk from boiling over?

9.4. Can I sweeten it after cooking?

9.5. What can I do with leftovers?

9.6. How does Norwegians eat rice porridge?

10. Did you like this recipe? Here are more Norwegian classics I think you would enjoy:

11. Recipe

12. Norwegian Rice Porridge (Risengrynsgrøt)

12.5. Did you make this recipe?

Why you'll love this recipe

In Norway, rice porridge isn't just food - it's tradition. It's especially popular during the winter holidays and is often served on Christmas Eve, sometimes with an almond hidden inside. Whoever finds the almond is said to win a small prize or good luck for the coming year. This is usually a marzipan pig coated in chocolate.

Traditionally, it's eaten warm with a dusting (or if you're like me, drenching) of cinnamon-sugar and a pat of butter melting on top, though leftovers can be turned into a sweet rice cream dessert (riskrem) served with berry sauce (recipe is coming).

It is a versatile dish. It also pairs beautifully with savory dishes. Many Norwegians serve risgrøt as a main dish for lunch or dinner, often followed by a platter of cured meats.

It's the kind of dish that connects generations, bringing families together around the table.

Eating rice porridge will give you that warm fuzzy feeling of nostalgia!

Ingredients

Each ingredient here has a simple but important role:

Short-grain rice (preferably grøtris but risotto rice works) - Short, starchy grains are essential for achieving the creamy texture. Regular long-grain rice won't give the same result. Read more under Recipe FAQs.
Water - Used at the start to help the rice begin cooking and soften before the milk goes in.
Whole milk - The heart of the dish, slowly absorbed by the rice to create the signature creamy porridge.
Salt - Just a touch to balance the natural sweetness of the milk and rice.

For a deluxe version, you can add sugar and heavy cream for extra richness. Perfect for Christmas!

Instructions

Cook the rice in water: Start by boiling the rice in water (1-2) for about 10 minutes with the lid on, until most of the water is absorbed (3).

Add the milk: Pour in the milk (and sugar if using) (4), stir, then reduce the heat to low. Let it simmer gently for 50-55 minutes or until the milk has been absorbed (5), stirring frequently to prevent sticking.

Adjust the heat: This step takes some attention. Too high and the milk will boil over; too low and it won't simmer enough. It's a balance, so stay close to the kitchen to adjust as needed. I always recommend staying close when simmering milk. It's vicious when you don't look.

Check doneness: When the milk has been absorbed and the rice is tender, the porridge is ready. It should be thick and creamy, with no watery liquid left (6).

Optional deluxe version: Add a couple tablespoons of sugar with the milk, and near the end stir in a splash of heavy cream. Cook an extra 10-15 minutes until the cream is absorbed.

Tip: If using risotto rice, be prepared for a longer cooking time - about 1 hour 20 minutes. You will end up with a creamier porridge with less bite in the grains.

Substitutions

Rice - If you can't find grøtris (porridge rice), arborio (risotto) rice is a good substitute. Avoid basmati or jasmine rice, which won't absorb the milk properly. It needs to be short-grained, ie., round grains. I'm thinking sushi rice could work, but I haven't tried it as I couldn't find it in the store.
Milk - Whole milk is best, but you can use 2% or even oat milk for a lighter or dairy-free version (though texture will change). Using oat milk it will get a slightly different flavor as well, but it's good as a dairy-free option.
Heavy cream - Skip it if you prefer the traditional leaner version, or swap with coconut cream for a dairy-free twist.
Sugar - Optional, depending on whether you want the porridge to lean more savory or sweet.
Salt - is not substitutable.

Variations

For this recipe, I think the substitutions above can qualify as the variations. However, how you serve it can vary a little:

Serve it the traditional way with cinnamon, sugar and a pat of butter (and maybe some raisins). We also always serve it with homemade berry cordial!
Add some cured meats or even smoked salmon for a more savory take on the dish
Make it deluxe with sugar and heavy cream. Add the sugar when adding the milk, and add the heavy cream at the end of the simmering time and simmer until it has absorbed.

Equipment

You don't need much to make Norwegian rice porridge, but patience and the right pot are key. A heavy-bottomed saucepan helps distribute heat evenly and reduces the risk of burning or sticking as the milk thickens. A wooden spoon or silicone spatula is great for stirring.

A kitchen timer is handy too (but who are we kidding, the timer on your phone works just as well), because while the porridge takes time, it's easy to forget to stir if you get distracted. If your stove runs hot, a heat diffuser or simmer plate can help keep the milk from boiling over. With these basics, you'll be set to master this comforting dish.

Storage

Rice porridge keeps well in the fridge for 4-ish days. Store it in an airtight container and reheat gently on the stove with a splash of milk to loosen it back to a creamy consistency. It's not particularly freezer-friendly, as the texture becomes grainy and watery after thawing.

Make-ahead tip: You can prepare it a day before serving and reheat with a bit of milk just before mealtime. The texture will be almost just the same, so it's great for make ahead.

Expert tips

My top tips for succeeding with this recipe include

Stay close to the stove when the milk is in - it can boil over quickly.
Stir often, especially in the last 10-15 minutes, when the rice absorbs milk rapidly.
Use whole milk for the creamiest texture; low-fat versions won't be as rich.
For a smoother porridge, use risotto rice and cook longer. However, the porridge rice is the classic for a reason!
Serve immediately for the best texture, as the porridge thickens as it cools.
Serve with a sprinkle of cinnamon and sugar, and a pat of butter. For the Christmas tradition, read the Why you'll love this recipe section.

Recipe FAQs

Can I use long-grain rice?

No, long-grain rice doesn't release enough starch to make the porridge creamy. Stick to short-grain varieties, risotto rice works, but porridge rice (grøtris) is even better for an extra bite.

See image above for a visual difference between risotto rice (top) and porridge rice (bottom). The risotto rice leads to a creamier end product.

Why did my porridge turn watery?

It likely wasn't cooked long enough or the heat was too low. Increase temperature slightly, keep simmering gently until all the milk is absorbed.

It may look watery for a while until suddenly it thickens, so just be patient. When it starts to thicken considerably, it happens quite fast, within minutes.

How do I prevent the milk from boiling over?

Use a large, heavy pot and keep the heat low. Stir often and don't walk too far away!

Can I sweeten it after cooking?

Yes, you can stir in sugar or even honey at the end if you prefer not to add it during cooking. However, remember you usually serve it with a sprinkle of cinnamon and sugar, so it doesn't matter that much.

What can I do with leftovers?

Turn them into riskrem by folding in whipped cream and serving with berry sauce. Recipe of this is coming.

How does Norwegians eat rice porridge?

Norwegian rice porridge is packed with tradition. We usually eat it on Christmas Eve, some do it the day before, and we hide a blanched almond into the pot. The one who gets the almond in their bowl, wins a prize. The prize is often a pig-shaped marzipan covered in chocolate.

However, it is also eaten the rest of the year (without the almond). It is not a breakfast porridge, but more like lunch during the weekend, or early dinner before having some snacks in the evening. It's eaten as dinner on lazy days (but then we often opt for the finished stuff from the store), and yes, still the sweet version with cinnamon and sugar!

Enjoy!

Did you like this recipe? Here are more Norwegian classics I think you would enjoy:

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