Risgrøt- rice porridge








This is one of my favourite desserts! Warm and creamy. Risgrøt is a traditional Norwegian dish served around Christmas and New Year. It is also a fantastic meal for a cosy weekend breakfast. Usually made of sticky rice, milk/cream, served with a big dollop of butter, sugar and cinnamon …


500 ml water

250 ml short grain rice

400 ml coconut milk

600 ml soy or rice milk

butter, brown sugar, cinnamon, cranberries (optional), caramelised apples (optional), toasted almond flakes…


Let rice and water simmer on medium low heat in a heavy pot, uncovered, stir regularly until the water is absorbed. This will take approximately 10 minutes. Add sugar and milk gradually continuing to add more over the next 45-50 minutes while simmering on low heat. Stir well every five minutes.

Add more milk whenever the porridge thickens as the milk absorbs until the rice is nicely tender and the porridge is thick and creamy.

Serve immediately generously sprinkled with sugar, cinnamon and a big dollop of butter in the middle.