Posts Tagged ‘tomte gröt’

I know it sounds crazy but a few hours after haven eaten all that Christmas food, it is time for the Christmas Rice Porridge. I don’t understand how we were able to eat anything… But we did. Every year. I can’t do that anymore. It is too crazy. Instead, we eat it in the morning of Christmas day. Since my family comes from different parts of the world we have adopted different traditions. Mine is to celebrate on Christmas Eve and my husbands is the morning of Christmas day. We eat all the traditional Swedish food on the eve but save the rice porridge for the morning after. Since my husband loves eggnog, we drink that at the same time, all while opening Christmas presents.




Christmas Rice Porridge.

serves 4-6.

1 c. water.

1 tbsp. butter.

1/2 tsp. salt.

1 c. unboiled rice. The round and short kind. Regular rice is not good for this.

4 c. whole milk. (add a little more as needed).

2-3 cinnamon sticks.

1 blanched almond.


Use a large pot. Put on a low medium heat. Melt the butter. Add the rice & cinnamon sticks. Let it become a little translucent in the butter. Add the water & salt. Let all the water get soaked up by the rice. Add the milk, little by little. Keep stirring so that it doesn’t stick to the bottom of the pot. Turn down the heat so that it is on very low. It will take about 40-60 minutes for the rice porridge to get done. It depends on the size of the pot and how much rice you have added. Make sure that the rice is cooked all the way through. It should not have a hard center but be soft a silky all the way through.

Take off the heat and let sit for a while. Serve it lukewarm with sprinkled ground cinnamon, sugar and some milk.

We blanch an almond (put almonds in boiling water for about 1 minute and snap off the skin). Add to the risgryns gröt. In my family, the person who got the almond had to make a “rhyme”. Other traditions are that the person who would find the almond would receive a small “almond present”.




Ris a’ la Malta / Orange Rice.

This dessert is made of the leftover Rice porridge.

Rice porridge.

1 tbsp. powdered sugar.

1 tbp. vanilla sugar  or 1/2 tsp. vanilla extract. (How to make vanilla sugar- Take some powdered sugar and add a vanilla bean. Let sit for a week or so).

1 c. whipped heavy cream.

zest from an orange.

Cut pieces from 1-2 oranges (optional).

Candied nuts (optional).


Take the rice porridge (the leftover from before or if you make it from scratch).

Mix in the orange pieces, orange zest, powdered sugar & vanilla sugar (or vanilla extract). Fold in the  whipped heavy cream. Decorate with slices of orange (and candied nuts) and a little orange zest.


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