Rice Porridge

Name: Rice Porridge
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 dl porridge rice; 4 dl water; 1 l milk; 1 tsp salt

1 hr 15 min

2 portions

breakfast comfort food vegetarian

Plan this

Classic Saturday morning comfort food — creamy, simple, and only four ingredients. Tuck a blanched almond in the pot at Christmas and give a little prize to whoever finds it.

Instructions

1
Put the rice and water in a pot and bring to a boil. Let it cook on medium heat for about 10 minutes, until the water is almost fully absorbed.
2
Pour in the milk, bring back to a boil, then turn the heat down low. Let the porridge simmer gently for about 1 hour, stirring every now and then so it doesn't catch on the bottom — you want it thick and creamy.
3
Season with salt and serve.

Per average serving

170

Calories

kcal

9.9

Protein

26.5

Carbs

2.7

Fat

0.2g

Fiber

12.6g

Sugar

597mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

milk
0.5 units.l
porridge rice (short-grain rice made for porridge)
↳ short-grain rice or arborio rice
1 dl
salt
½ tsp
water
2 dl

Per average serving

170

Calories

kcal

9.9

Protein

26.5

Carbs

2.7

Fat

0.2g

Fiber

12.6g

Sugar

597mg

Sodium

Tips from the kitchen

The first 10 minutes with just rice and water matter. You want the water nearly gone before the milk goes in, otherwise the porridge stays thin no matter how long it simmers.
Stir more often toward the end of the hour. As it thickens it grabs the bottom of the pot fast, and a scorched layer down there will flavor the whole batch.
Keep the heat genuinely low after the milk goes in. A hard boil with milk in the pot will foam up and try to climb out, and it splits the texture.
Hold the salt until the very end like the recipe says. Adding it early does nothing good for the rice, and you can judge it better once the porridge is thick.
For the Christmas almond, blanch it and slip it in once the porridge is nearly done so nobody bites into it raw while cooking.

Ways to vary it

A spoonful of butter melted into each bowl, with a dusting of cinnamon sugar on top, is the old-school way to serve it.
If you like it a touch sweeter, stir a little sugar into the pot near the end instead of seasoning the bowls one by one.
Swapping some of the milk for cream gives a heavier porridge for special mornings. Keep the total liquid the same.

Storage & leftovers

Keeps in the fridge for about 3 days in a sealed container. It thickens a lot once cold, so reheat gently on the stove with a good splash of milk stirred in to loosen it back up. Freezing works but the texture goes a bit grainy, so I'd eat it fresh if you can.

What to serve with it

Serve it with cinnamon sugar and a knob of butter melting in the middle. A glass of cold milk or some berry juice on the side rounds out a slow Saturday breakfast.

By Untrained ChefPublished 18 April 2026 · Updated 11 July 2026