Scandinavian Rice Pudding Recipe
Rice pudding is a quintessential comfort food. From Europe to the Middle East, Latin America to South Asia, this dessert has made it’s way into cuisines. This recipe is my favorite variation.
Rice pudding is a tradition loved by countless regions across the world. This recipe is consistent among many traditional cuisines, with each region putting a unique spin on the dessert.
My favorite variant and what I made for this recipe is Scandinavian. In particularly Sweden and Norway, rice pudding is celebrated as "risgrynsgröt" or "risengrynsgrøt”. These Scandinavian variations are made with rice, milk, and a sweetener. It’s served during traditional Scandinavian Christmas meals. It’s thick and creamy, often flavored with cinnamon, and served with a dollop of butter. Others serve it with a jam or compote.
“Sometimes you put a peeled almond in the porridge and according to folk belief, whoever gets the almond will be married the following year. In Scania, Denmark, Norway, and Iceland, it is common for the recipient of the almond to receive a so-called almond gift. In parts of Sweden, so-called porridge dolls appeared mainly at the end of the 19th century and during the 1920s and 1930s. These small dolls were a few centimeters long, usually made of porcelain, and were placed in the porridge as a gift or instead of almonds.” (Source)
In the Middle East, rice pudding is known as "roz bel laban" and is a beloved dessert enjoyed in countries such as Egypt, Lebanon, and Syria. Roz bel laban is made by simmering rice with milk, sugar, and sometimes cornstarch or rose water for a creamy texture and delicate flavor.
“Arroz con leche” is a traditional rice pudding dessert originating from Latin American countries, especially Colombia, Venezuela, and Peru, as well as in Spain, made by simmering rice in milk with sugar and spices such as cinnamon and vanilla.
In South Asia, particularly in countries like India, Pakistan, and Bangladesh, rice pudding is known as "kheer" and it’s made for cultural celebrations and religious rituals. Kheer is prepared by simmering rice with milk and sugar, and flavored with aromatics like cardamom, saffron, and rose water. Nuts are added for both texture and flavor depth.
To browse the countless traditional variations from around the world, see this page.
If it wasn’t obvious – I love this dessert. Here is my favorite recipe for rice pudding: