Swedish Christmas Rice Pudding With Cinnamon Sugar

Name: Swedish Christmas Rice Pudding With Cinnamon Sugar
Prep time: 5 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 generous servings
Cuisine: International
Ingredients: 1 cup (200 g) uncooked short-grain white rice: Swedish grötris or another white pudding rice is ideal. Arborio rice is a practical substitute.; 2 cups (480 ml) water; 4 cups (960 ml) whole milk: Whole milk gives the most traditional creamy texture.; 2 tablespoons (28 g) unsalted butter; 1 cinnamon stick: About 3 inches (8 cm) long.; 1/2 teaspoon (3 g) fine salt; 2 tablespoons (25 g) granulated sugar; 2 tablespoons (25 g) granulated sugar; 1 teaspoon (2.6 g) ground cinnamon; 1 whole blanched almond: Use only if everyone eating the pudding can safely eat whole nuts and knows about the tradition.

Imperial November 14, 2026November 14, 2026

Quick Recipe Version (TL;DR)

Swedish Risgrynsgröt Christmas Rice Pudding with Cinnamon is a warm, creamy rice porridge made by gently simmering short-grain rice in milk. A sprinkle of cinnamon sugar makes this traditional Christmas breakfast feel especially cozy.

Yield: 4 generous servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes, including 5 minutes of resting

Quick Ingredients

1 cup (200 g) uncooked short-grain white rice, preferably pudding rice
2 cups (480 ml) water
4 cups (960 ml) whole milk
2 tablespoons (28 g) unsalted butter
1 cinnamon stick, about 3 inches (8 cm) long
1/2 teaspoon (3 g) fine salt
2 tablespoons (25 g) granulated sugar, for the pudding
2 tablespoons (25 g) granulated sugar mixed with 1 teaspoon (2.6 g) ground cinnamon, for serving
1 whole blanched almond, optional, for the traditional good-luck custom

Do This

1. Briefly rinse the rice and measure the remaining ingredients.
2. Bring the rice, water, butter, cinnamon stick, and salt to a boil over medium-high heat, about 5 minutes. Cover and simmer on low for 10 minutes.
3. Stir in the milk and heat gently over medium-low heat for about 5 minutes, until steaming and barely simmering.
4. Reduce the heat to low. Cook with the lid slightly ajar for 35 minutes, stirring regularly, until the rice is tender and the pudding is creamy.
5. Remove the cinnamon stick, stir in 2 tablespoons sugar, and rest off the heat for 5 minutes.
6. If appropriate for your guests, hide the optional almond in one serving. Divide among warm bowls and sprinkle with the cinnamon sugar.

Why You’ll Love This Recipe

Simple ingredients, wonderfully creamy results: Short-grain rice releases enough starch to thicken the milk without eggs, cream, or cornstarch.
A comforting Christmas tradition: Warm cinnamon and buttery rice make a lovely holiday breakfast or gently sweet dessert.
Sweetness you can control: The porridge itself is lightly sweetened, with cinnamon sugar added at the table.
Easy to make ahead: Leftovers reheat well with a splash of milk.

Grocery List

Produce: None needed.
Dairy: Whole milk and unsalted butter.
Pantry: Short-grain white rice or pudding rice, granulated sugar, a cinnamon stick, ground cinnamon, fine salt, and 1 whole blanched almond if using.

Full Ingredients

For the Rice Pudding

1 cup (200 g) uncooked short-grain white rice: Swedish grötris or another white pudding rice is ideal. Arborio rice is a practical substitute.
2 cups (480 ml) water
4 cups (960 ml) whole milk: Whole milk gives the most traditional creamy texture.
2 tablespoons (28 g) unsalted butter
1 cinnamon stick: About 3 inches (8 cm) long.
1/2 teaspoon (3 g) fine salt
2 tablespoons (25 g) granulated sugar

For the Cinnamon Sugar

2 tablespoons (25 g) granulated sugar
1 teaspoon (2.6 g) ground cinnamon

Optional Good-Luck Almond

1 whole blanched almond: Use only if everyone eating the pudding can safely eat whole nuts and knows about the tradition.

Swedish Christmas Rice Pudding With Cinnamon Sugar – Closeup

Step-by-Step Instructions

Step 1: Prepare the rice and cinnamon sugar

Briefly rinse the rice once under cool water, then drain well. There is no need to rinse until the water runs clear; retaining some surface starch helps make the pudding creamy. Measure the remaining ingredients before you start cooking.

In a small bowl, combine the 2 tablespoons (25 g) sugar for the topping with 1 teaspoon (2.6 g) ground cinnamon. Set aside.

Step 2: Start the rice in water

Place the rice, 2 cups (480 ml) water, butter, cinnamon stick, and salt in a heavy-bottomed saucepan with a capacity of at least 3 quarts (2.8 liters). Bring to a boil over medium-high heat, allowing about 5 minutes.

Stir once, reduce the heat to low, and cover. Simmer for 10 minutes. The rice should begin to soften and absorb much of the water, although some liquid may remain. Do not drain it.

Step 3: Add the milk gently

Pour in the 4 cups (960 ml) whole milk and stir thoroughly, loosening any rice from the bottom of the pan. Increase the heat to medium-low and heat for about 5 minutes, stirring frequently, until the milk is steaming with small bubbles appearing around the edges.

Aim for a very gentle simmer, approximately 190°F (88°C), rather than a rolling boil. Milk can foam up quickly, so stay nearby during this stage.

Step 4: Slowly simmer until creamy

Reduce the heat to low and set the lid slightly ajar. Cook for 35 minutes, stirring and scraping the bottom of the saucepan every 5 minutes. During the final 10 minutes, stir about every 2 minutes as the mixture thickens.

The pudding is ready when the grains are completely tender, with no firm or chalky center, and suspended in a creamy, spoonable mixture. It should still look a little looser than you want to serve it because it will thicken as it rests.

Rice varieties and stovetops vary. If the grains are still firm after 35 minutes, continue cooking in 5-minute increments. If the mixture becomes too thick before the rice is tender, add warm milk 2 tablespoons (30 ml) at a time.

Step 5: Sweeten and let the pudding settle

Remove the saucepan from the heat. Find and discard the cinnamon stick, then stir in the remaining 2 tablespoons (25 g) granulated sugar until dissolved.

Cover and let stand for 5 minutes. The finished risgrynsgröt should be soft and creamy, not stiff or sliceable. If needed, stir in 2 tablespoons (30 ml) warm milk to loosen it before serving.

Step 6: Serve warm with cinnamon sugar

Spoon the warm pudding into 4 bowls and divide the cinnamon sugar evenly over the tops. Serve immediately, while the rice is tender and the surface is still glossy.

For the optional Christmas custom, tuck 1 whole blanched almond into a single serving before bringing the bowls to the table. The person who finds it is traditionally said to receive good luck. Tell everyone that an almond is present, and skip this custom for anyone with a nut allergy, young children, or anyone who could choke on a whole nut.

Pro Tips

Choose the right rice: White pudding rice or short-grain white rice gives the soft, starchy texture this dish needs. Long-grain, brown, and instant rice are not direct substitutes.
Use a heavy saucepan: A thick base distributes heat more evenly and helps prevent the milk from scorching.
Keep the heat gentle: A hard boil can cause boil-overs and a stuck, scorched layer. If you smell scorching, transfer the unstuck pudding to a clean pan without scraping the burnt bottom.
Leave it slightly loose: Rice continues absorbing liquid after cooking, so stop while the pudding is creamy and flowing rather than very thick.
Keep the traditional balance: Risgrynsgröt is a lightly sweetened rice porridge, not an intensely sweet custard. The cinnamon sugar supplies much of the sweetness.

Variations

Vanilla cinnamon pudding: Stir in 1 teaspoon (5 ml) vanilla extract with the sugar after removing the saucepan from the heat.
Dairy-free adaptation: Replace the milk with 4 cups (960 ml) unsweetened oat milk and the butter with 2 tablespoons (28 g) plant-based butter. Check for allergens and expect a slightly different flavor and consistency.
Berry-topped bowls: Add 1 tablespoon (20 g) lingonberry preserves to each serving for a tart contrast to the creamy rice.

Storage & Make-Ahead

Refrigerate: Transfer leftovers promptly to shallow containers and refrigerate within 1 hour. Keep at 40°F (4°C) or below and use within 3 days. Do not leave cooked rice pudding on the counter to cool completely.

Make ahead: Cook the pudding up to 1 day before serving, refrigerate as directed, and keep the cinnamon sugar separate. The pudding will become considerably thicker when chilled.

Reheat: For each serving, stir in 2 tablespoons (30 ml) milk. Warm in a small saucepan over low heat for 5–8 minutes, stirring frequently, until the center reaches 165°F (74°C). Add more milk in 1-tablespoon (15 ml) increments if needed. Reheat only the amount you plan to eat.

Freeze: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating. The texture may be slightly less smooth after freezing.

Nutrition (per serving)

Estimated for one-quarter of the recipe, including the full cinnamon-sugar topping. Optional almond, variations, and additional milk are not included.