Creamy Finnish Christmas morning rice porridge cooked slowly in whole milk, served with cinnamon sugar and butter, with one hidden almond that grants the finder a wish.
Allergen Warning
Contains: dairy, nuts
Equipment needed
stovetop, pot
Bring water to a boil and add the rice. Simmer until the water is absorbed, about 10 minutes.
Add milk gradually, stirring frequently, and bring to a gentle simmer.
Cook on the lowest possible heat for 40-50 minutes, stirring every few minutes to prevent sticking and scorching.
The porridge is ready when the rice is completely soft and the texture is thick and creamy.
Stir in salt and sugar, then hide one whole almond somewhere in the pot.
Serve hot in bowls with a pat of butter in the center and a generous sprinkle of cinnamon sugar.
The person who finds the almond in their bowl will have good luck for the coming year.
Leftover porridge can be used to make rice pies (riisipiirakat) or rice porridge bake.
Storage Instructions
Refrigerate up to 3 days. Leftover porridge is traditionally used to make Karelian pies (karjalanpiirakka). Thin with milk when reheating. Does not freeze well.
Cultural Context
The first meal of Christmas Day in Finland. One whole almond is hidden in the pot, and whoever finds it in their bowl will have good luck for the coming year. Children across Finland spend breakfast carefully inspecting every spoonful.
Enjoyed Riisipuuro? Try Detox Green Sunrise — Balance out a rich meal.
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