5 from 1 vote

Swedish Rice Porridge

TYPE : Swedish
YIELD : 6 servings
CALORIES : 244 kcal
COOK TIME : 15 minutes
TOTAL TIME : 4 hours 15 minutes


  • 1 cup (2.5 dl) round/short-grain rice, for example sushi or Arborio rice
  • 2 cups (5 dl) water
  • 1/2 tsp salt
  • 2 – 3 cups (5 – 7.5 dl) milk (as needed)
  • 2 tbsp sugar (to taste)
  • 2 tbsp butter (optional)


  • Bring rice, water and salt to a boil, then simmer until most of the water has been absorbed.
  • Add milk, sugar and butter, then heat while stirring until it comes to a boil (or close to it).
  • Remove from heat and let it swell under lid for at least 3-4 hours or overnight. (You can also let it simmer until rice is soft for about 45 minutes, but it burns very easily.)
  • Stir and add more milk if needed, then reheat and serve with ground cinnamon, sugar and milk.

4 thoughts on “Swedish Rice Porridge”

  1. Using the wrong type of rice makes this dish not as smooth so make sure you do use a short grain “sticky” rice. In Sweden I remember we always used white “Pearl Rice” from Italy. Searching on Google I see this variety very available from many places, including California grown.

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