One of the highlights of Christmas at my parents’ house is Swedish Christmas Porridge (Julgröt). My mom makes it the night before so it’s ready to eat Christmas Day, between opening stockings and unwrapping those first presents. If you like rice pudding, you’ll LOVE this! It’s a pretty simple recipe – basically it’s rice pudding, with cinnamon and sugar sprinkled on top.
Personally, I think it would be perfect any time of year, and is great for a snack (next Christmas, I’m going to sneak out at 3 am, and have a “mid-night snack.”)
Traditionally, it’s made on a stove, but this is a microwave recipe.
SWEDISH CHRISTMAS PORRIDGE (Yield: 8 servings)
- 1 cup rice (regular white rice, but not quick cooking or minute rice)
- 2 quarts (8 cups) boiling water
- 2 Tbsp butter (or margarine)
- 1 tsp salt
- 2 Tbsp white sugar
- 5 cups milk
- Cold Milk
- Add washed and drained rice to boiling water. Again bring to boil & cook uncovered for ONE MINUTE. Drain rice thoroughly and add butter.
- Add rice, salt and sugar to milk in 2 quart microwaveable dish. Cover and cook until rice is tender and milk is absorbed. Time will vary according to the power of your microwave. I’d recommend putting a plate under the dish, in case the dish bubbles over. Trust me, it’s a sticky mess.
- Pour into serving dish. Sprinkle top generously with cinnamon and sugar. Serve with cold milk.
* Note: This recipe could be doubled, and should be made the day before, and refrigerated overnight. It can then be easily taken reheated in the microwave.