Hi everyone, I hope you all are doing well.
It is full winter here in Scandinavia, and most days during the cold winter months we don’t have sunshine, in Scandinavia.
But today we were so blessed with beautiful rays of sunshine here in Sweden.
Soaking it all in behind my kitchen window. #grateful #blessed

Sharing a recipe today for Rice porridge.
Rice porridge is a Christmas favorite at our house.
This version of Vanilla Rice porridge is made with milk, cream, and real vanilla.
I heat the rice porridge in the oven rather than at the stove it makes for creamier rice porridge and no burning in the bottom of the pan.

Most Norwegians serve rice porridge on Christmas Eve.
When the kids were younger I would hide one almond in the rice porridge and the one that gets that almond in their rice porridge gets a gift on Christmas Eve.
Cold rice porridge I use for making a famous Norwegian dessert called riskrem ( rice cream)
I whip up heavy cream with some sugar and vanilla and then combine it with cold rice porridge. It is ridiculously delicious.
I serve it on Christmas Day with raspberry or strawberry sauce on the side.
A traditional Norwegian dessert for Christmas.

Vanilla Bean Rice Porridge

  • 1600 ml whole milk
  • 400 ml heavy cream
  • 1 vanilla bean or 2 teaspoons vanilla bean paste
  • 80 gram sugar
  • 800 ml water
  • 1 teaspoon salt
  • 300 gram porridge rice


  • cinnamon
  • sugar
  • butter

Direction for the vanilla rice porridge

Preheat your oven to 130/266

Pour the milk, and heavy cream into a medium saucepan.

Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the milk put the pod in the milk as well, give it a quick whisk so that the vanilla seeds are combined with the milk and cream.

Heat the milk, cream, and vanilla bean over low-medium heat.

In the meantime make the porridge rice.

In a heavy-bottomed pot add the water and salt and let the water come to a boil.

Then add the porridge rice, stir and cook over medium-low heat until most of the water has been absorbed by the rice.
It is important that you stir at times, it takes about 5-7 minutes.

When the rice is almost done, heat the milk and cream mixture on medium heat until it gets to a boil.

Then pour the warm milk and cream mixture ( the vanilla bean as well) into the rice pot, stir and set over medium-low heat for 2 minutes.

Then place the lokk on top of the pot and place it in the middle of the oven on 130/266 for about 1 1/2 – 2 1/2 hours.
Every 30 minutes you need to stir in the pot to make sure it cooks evenly.

The consistency of the rice porridge should be creamy and thick, but not to thick.

Remove from the oven and serve with ground cinnamon and some butter or sugar ( a Norwegian way of eating it, I only drizzle it with ground cinnamon because I already added sugar into the pot)


Have a wonderful day you all, Love Manuela xoxo

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