Scandinavian‑Style Rice Porridge

Why You’ll Love Scandinavian‑Style Rice Porridge Recipe

This porridge has a smooth, indulgent texture and warm flavors from cardamom and cinnamon. It’s simple to make but feels special, and it can be served either warm or cold depending on what you’re in the mood for.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 whole green cardamom pods, lightly crushed to remove seeds (discard pods)
½ gallon whole milk
1 cup uncooked white rice
1 cup unsalted butter
1 cup white sugar
3 tablespoons unsalted butter (for serving), or as needed
1 teaspoon ground cinnamon (for dusting)

Directions

1. Crush the cardamom seeds with a rolling pin until very fine. Place the seeds in a deep, heavy pan.

2. Add the milk, rice, and 1 cup of butter to the pan. Cook over medium heat, stirring slowly, for about 90 minutes. If the milk starts to boil, reduce the heat to prevent scorching.

3. Stir in the sugar and continue cooking for about 15 minutes more, until the mixture thickens to a creamy porridge.

4. Pour the rice porridge into a serving bowl. Add the extra butter on top and let it melt into the hot porridge.

5. Dust with ground cinnamon and serve warm, or chill and serve cold if preferred.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: Approximately 1 hour 45 minutes
Total time: Around 1 hour 55 minutes

Variations

• Rice type: Try short‑grain rice (like sushi rice) for extra creaminess.
• Spices: Add a pinch of vanilla or extra cinnamon if you like a sweeter aromatic porridge.
• Toppings: Serve with fruit jam, raisins, or a sprinkle of extra sugar for added flavor.

Storage/Reheating

• Refrigeration: Store leftover porridge in an airtight container for up to 3–4 days.
• Reheating: Warm gently on the stove over low heat, adding a splash of milk if it becomes too thick.

FAQs

How do I prevent the porridge from sticking to the pan?

Stir regularly and cook over low to medium heat so the milk doesn’t scorch the bottom of the pan.

Can I use a different type of milk?

Yes, you can use lower‑fat milk or even plant‑based milk, but whole milk gives the creamiest texture.

Do I need to soak the rice first?

Soaking isn’t necessary, but rinsing the rice can help remove excess starch.

Can I make this porridge in a slow cooker?

Yes, a slow cooker can help maintain low, even heat — just cook on low for several hours, stirring occasionally.

Is this dish traditionally served with anything?

In Scandinavia, it’s often topped with butter, sugar, cinnamon, or served with jam.

Can I add sweeteners other than sugar?

You can use honey, maple syrup, or brown sugar as alternatives.

Is this recipe gluten‑free?

Yes, rice porridge made from rice and milk is naturally gluten‑free (check labels if you have sensitivities).

Can I freeze leftover porridge?

You can freeze it, but the texture may change slightly when thawed.

How thick should the porridge be?

It should be creamy but thick enough to hold its shape in the bowl.

What is the best way to serve leftovers?

Serve warm with a little extra milk or cold with toppings added just before eating.

Conclusion

This Scandinavian‑style rice porridge is a classic comfort dish that’s worth the slow cooking time. With its creamy texture and warm flavors from cardamom and cinnamon, it’s both simple and deeply satisfying — a perfect meal for chilly mornings or relaxed family breakfasts.