2/3 cups of water
1 cup risotto rice
5 cups of milk
1 tsp salt (leave out for the portion used for rice cream)

Note: if you want both rice porridge and rice cream, you want to make 1.5x as much rice porridge.



Choose a pot with a thick bottom, add the water, and bring to a boil. Pour in the rice and let it simmer while stirring frequently for 2-3 minutes or until the rice turns translucent. Then add the milk. Heat up to a boil while stirring frequently.

Hint: stirring frequently and keeping an eye on your porridge is key so the rice and milk don’t burn. Trust us, if it burns, you may as well start over. You can’t get rid of the burnt taste. Been there, done that. Not fun!

Let the porridge simmer with a lid on until the rice has absorbed all of the milk. This takes about 1.5 hours. Then remove from the stove.

Hint: if you are making both rice porridge and rice cream. Set aside 1/3 of the porridge now.

Add the salt to the last 2/3 and serve in bowls with cinnamon sugar sprinkled on top and a spoon full of butter.

Hint: Serve with a sweet dark beer

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