Finnish Rice Pudding
Finnish Rice pudding is a traditional Scandinavian holiday dish that is commonly served during Christmas and the winter solstice. Made with simple ingredients, rice pudding is something great to whip up on a cold autumn or winter day when you are cooped up inside. This creamy rice dish is the ultimate comfort food, great to enjoy at home with your friends and family, or in front of the fireplace as a dessert! Finnish Rice Pudding is also served in Finland year round as a breakfast dish, and is commonly made in large quantities and then stored for the week in the refrigerator, to be reheated later.
The Finns have a tradition of placing one single almond in an entire pot of rice pudding, and whoever happens to receive the almond to their bowl will have very good luck the following year!
This Finnish rice pudding recipe rules! Warm, creamy rice pudding is great for a winter day or a hot breakfast. Paired with cinnamon, nutmeg, and cardamom.
Ingredients
Directions
- Cook the rice over medium-high heat in a medium saucepan filled with an equivalent amount of water, so that the water is just barely covering the rice. Add butter and bring to a boil, stirring frequently to prevent burning, and until all the remaining water is absorbed.
- Add half of the milk and let cook over medium heat, stirring occasionally until all of the milk is absorbed.
- Add the rest of the milk (2 cups) to the saucepan and continue to cook over medium heat and stirring often to prevent the rice and milk from burning. Keep cooking until the rice thickens and achieves a creamy appearance. At this point you can add the heavy cream to make the rice even thicker! (if you desire)
- Add Salt and remove from heat.
- Add cinnamon, sugar, and other spices and desired toppings.
I found your website and the recipe – whoopee! I will be spending much time at your site. I will share this “gold mine” with my family. Thanks, Bob
Hi Bob,
Thank you for the kind words, glad you enjoyed the recipe!
Have a good day, Amanda
This used to be made at my Catholic elementary school when I was younger. I absolutely loved it! So glad to find this recipe again. I will be making this to eat again! 🙂
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I love the rice pudding!
Arborio rice is the one traditionally used for this. It yields a more softer structure.
my mumu used to make this all the time as a desert with blue berry soup. I have to try to make this myself.
My Mumu too
I was going to ask what kind of rice you recommend for this but then I saw that someone suggested Arborio.
As I read the recipe prep, I immediately decided that I would use my Carnaroli or Arborio rice. This rice is
really made like the savory risotto I make except it is rice pudding. Hubby loves this so I can’t wait to make it.
Thanks for this great recipe! : )
Several years ago, my grandpa talked about the rice pudding his mom used to make for him growing up in his Finnish family. I found your recipe online and brought some to the next family gathering. With tears in his eyes, he told me it tasted just like his mom’s. So I have been making this special treat for my sweet grandpa ever since. Today, I am making it for the reception at his funeral tomorrow. So bittersweet. I thank you from the bottom of my heart for sharing your recipe. It brought my grandpa such joy and gave me a beautiful connection with my grandpa that I will treasure forever! Glenn Reuben Uskoski you are so very loved and missed.
Thank you so much for posting this comment, and I’m glad that the rice pudding was able to bring you and your Grandfather some joy. Hopefully you will continue to make it and enjoy it for many years to come!
Beautiful story! Thank you for sharing. When my mother died, Mummu to my kids, a friend brought this dish to the memorial reception. Very special.
Love this recipe. Have made it many times. Try adding pie apple to it and warm it up by baking the whole lot in a tray with almonds sorinkled on top!
My mother and i made this and it ended up being Brown in color. very cinnamony…my mom loved it and it reminded her of her childhood. however we don’t remember it being so dark. is how Finn’s usually make it or was this an error in the recipe. We followed it to a T.
You dont and the cinnamon till last just on top of the puuro
I had delicious rice pudding at a Nordic Fair in Astoria. It was topped with a wonderful cherry/fruit topping. Any ideas on how to make the topping?
Do you cook the rice completely before adding the butter and milk?
Thank you
My mom didn’t add any cinnamon or (sugar!) to the porridge itself, we just sprinkled wome cinnamon and sugar on top.