Rice Porridge

Rice porridge is a very traditional thing to have at Christmas up North. Or actually any time during the winter but especially at Christmas. It’s super easy, it just takes a little bit of time.

  • 200ml porridge rice (i.e. starchy rice like risotto rice)
  • 100ml water
  • 2T butter
  • a pinch of salt
  • 1L milk
  1. Place the water and butter into a saucepan and stir over a medium heat until the butter is melted.
  2. Add the rice, and stir until the water and rice have mostly been absorbed.
  3. Add the milk, raise the heat to high and whilst stirring continuously, bring to the boil.
  4. Once at the boil, drop the heat to low (3 out of 10-ish).
  5. Stir once every 5 or 10 minutes (to make sure that the milk doesn’t catch to the bottom of the pan) leave to the milk has mostly been absorbed. This should take something between 30-60minutes.
  6. Add a pinch of salt now, if you wish, and stir.
  7. Remove from the heat and leave to come to room temp.
  8. Transfer to the fridge.

In Finland, in my circles, this is typically served (at least at Christmas) with ‘luumukisseli’ or Prune ‘soup’ and whipped cream. In Sweden, or as a less decadent version you can served it warmed with a dusting of cinnamon and sugar.

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