Name: Risgrøt (Norwegian Rice Porridge)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Norwegian
Ingredients: 1 cup medium-grain rice; 4 1/4 cups (1 liter) whole milk; 1 1/2 cups (4dl) water; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe· 5 from 11 reviews

Simple, creamy and packed with little bits of soft rice, risgrøt (rice porridge) is the epitome of Norwegian comfort food.

Risgrøt in a white bowl on a small round cutting board with a white napkin under it. A bowl of strawberries, another bowl of porridge, a glass of milk and a white casserole dish are in the background.

Let me introduce you to the Norwegian comfort food you didn't know you needed in your life.

While I was living in Norway, I ate this creamy rice porridge almost every day (particularly on blustery, winter mornings) for breakfast and it was SO good, I brought boxes and boxes of it with me when I moved back to the States.

Luckily, you don't need to book a flight to Scandinavia to try this delicious breakfast (or others like skillingsboller and skoleboller); You can make it right in the comfort of your own home with just four ingredients.

Jump to:

What is risgrøt?
Ingredients
Step-by-step instructions
Serving suggestions
Expert tips
Storage
More Norwegian breakfasts
Recipe

What is risgrøt?

Risgrøt is a creamy rice porridge commonly eaten in Norway on weekends or around the holidays.

In fact, it's at the center of a game played on Christmas Eve where an almond is hidden in one of the bowls. Whoever finds the almond wins a prize, traditionally a marzipan pig or (in my Norwegian family) a board game.

Ingredients

A full list of ingredients with measurements is available in the recipe card. Below, you'll find some helpful tips and insights on a few of them.

White medium grain rice: This type of rice creates a moister porridge than long grain rice without being as starchy as short grain rice. Varieties that work well for this recipe include Calrose, Arborio and medium-grain Japonica.
Whole milk: A higher-fat milk makes for a creamier porridge.
Vanilla extract: Adds a hint of flavor.

Step-by-step instructions

Overhead view of porridge in a pot with water bubbling.

Combine the rice and water. Bring to a boil then reduce to a simmer.

Close up of rice porridge after it's absorbed all of the water.

Cook until the rice has absorbed nearly all of the water.

Close up of rice porridge in a silver pan after it's absorbed all the milk.

Add the milk in three equal parts, cooking until nearly absorbed between each new addition.

Overhead view of risgrøt in a bowl with a cube of butter and cinnamon/sugar. Around it are a bowl of strawberries, an empty bowl with a spoon and a white dutch oven with more porridge.

Remove the porridge from the heat and allow to cool 5-10 minutes before serving.

Hand holding a silver spoon scooping a bite of risgrøt out of a small white bowl.

Serving suggestions

Traditionally, risgrøt is served with a square of butter and a mixture of cinnamon and sugar sprinkled over the top.

If you want to impress your Norwegian loved ones (and not make the massive cultural faux pa I made), use your spoon to scoop a bite that's equal parts butter, porridge and cinnamon/sugar. Whatever you do, don't stir it together. They'll be horrified.

Risgrøt can also be served with dried or fresh fruit.

For a dessert version of this delicious porridge, add whipped cream to make riskrem.

Expert tips

Adding the liquids gradually: While you can add the liquid all at once, adding it in batches makes it easier to bring to a simmer and stay hot. This helps it cook faster and reduces your chances of scalding the milk.
Sugar: It's not a typo - This recipe doesn't call for sugar because it's traditionally served with cinnamon and sugar sprinkled on top. Whether you're serving it that way or with fresh or dried fruit, I promise you don't need to add it during the cooking process.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Milk can be added during the reheating process if the porridge has become too thick.

More Norwegian breakfasts

Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.

Recipe