Risgrynsgröt (Swedish Rice Porridge)
- Yield: 4–6 servings 1x
Ingredients
Scale
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]
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!