best recipe for easy scandinavian rice porridge

Christmas Rice Porridge with cinnamon, sugar and butter (Risengrød) Recipe

Christmas Rice Porridge with cinnamon, sugar and butter (Risengrød) 

Prep time: 5 minutes — Cook time: 40 minutes — Total time: 45 minutes — Serving: 2 people



Easy recipe for homemade rice porridge, which is a Scandinavian porridge (known as “Risengrød”)mainly eaten in the month of December as it is associated with Christmas. It is served with cinnamon, sugar, and butter.



0.55 cups (1.3 dl) water

3.35 oz (95 g) porridge rice (you could use risotto rice)

2.11 cups (5 dl) whole fat milk

0.5 teaspoon salt


0.88 oz (25 g) sugar

1 teaspoon ground cinnamon

A few teaspoons butter per bowl



  1. Boil water in a pot.
  2. Add rice and let it boil for 2 minutes.
  3. Add milk.
  4. Let it simmer on low heat for 35-40 minutes and stir frequently to avoid it burning.
  5. Taste with salt.
  6. In a small bowl mix cinnamon and sugar.
  7. Serve immediately with cinnamon-sugar and butter.


Where does rice porridge originate from?

Porridge has long been a staple of the Danish diet. In the past, it was made with oats, barley, or rye. Rice was expensive, so only the wealthy could afford it. In the same way, porridge was only made with milk on special occasions. Around 1900, rice became more accessible to Danes and could be purchased in supermarkets. As a result, rice porridge became more common. Today, many Danes enjoy rice porridge in December during the holiday season. In Denmark it is know as “risengrød” or “risengroed”.

In my household we also enjoy it every winter. It can be eaten for lunch, dinner, or as a small afternoon meal. 

When we were younger, we often had rice porridge for dinner in December with a glass of red juice. And of course, we had to remember to set some porridge aside for the elves on the roof (weird Christmas tradition, I know!). There are so many cozy traditions associated with this simple and easy dish.

Porridge made with milk

In addition to the cozy feel associated with the dish, it is also cheap and easy to make for dinner. It only requires rice, milk, and a little bit of salt. So, if you're trying to save on your food budget, it's a good idea to put this dish on your meal plan. Especially in December, when you may also be trying to save a little to be able to afford Christmas gifts.

This is our classic recipe for rice porridge made with whole milk. It's easy and straightforward.

How long can rice porridge last in the fridge?

What about the shelf life of rice porridge? If you don't eat all of the porridge, it can definitely be put in the fridge. It can last up to a week in the fridge, but we recommend using leftovers within 4-5 days. One of the best ways to use leftovers is to turn them into a batch of rice porridge cakes (known as “klatkager” where you mix in flour, egg, sugar, vanilla, and a bit more milk, and then you fry them in butter on the pan as little pancakes. These are eaten with jam and powdered sugar, and they ROCK!


Follow us on social media.

Make sure to follow our Instagram and Facebook for more delicious food inspiration and tips. Remember the right tools can make or break your time in the kitchen and we at KUMA live to deliver you the sharpest cooking experiences available with our knives. We would love to have you join our thriving community who all loves Cooking With KUMA.

Let us know how your meals turned out - tag @kumaknives on Instagram!

Easy recipe for traditional Danish risengrød / risengroed

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.