Name: Risgrynsgröt (Swedish Rice Porridge)
Ingredients: 1 258-gram package Toro Risengrøt Mix; 5 cups (1,135g) whole milk; ¾ cup + 2 Tbsp (200g) water; cinnamon-sugar; butter; 1 whole blanched almond, optional [1]

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Risgrynsgröt (Swedish Rice Porridge)

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Yield: 4–6 servings 1x

Ingredients

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Risgrynsgröt:

1 258-gram package Toro Risengrøt Mix
5 cups (1,135g) whole milk
¾ cup + 2 Tbsp (200g) water

For Serving:

cinnamon-sugar
butter
1 whole blanched almond, optional ^[1]

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Instructions

In a large pot, combine risengrøt mix, milk, and water. Bring to a boil, stirring constantly.
NOTE: Keep a very close eye because it can go from a near boil to a rolling-almost-overflowing boil in a blink.
Let porridge simmer uncovered for 20–25 minutes, stirring regularly to keep a film from forming and the milk from scorching.
Once the rice has nicely softened and the porridge is thick with fat, belching bubbles, it’s ready!
Serve warm topped with cinnamon-sugar and a pat of butter.

Notes

If you’re making risgrynsgröt during the holidays, stir one whole blanched almond into the cooked porridge. Whoever finds the almond in their portion wins a prize, such as a marzipan pig!