A huge thank you to Jenn Campus for today’s guest post!! Check out her beautiful site Old Ways for Modern Days and her IG feed here. She is sharing her recipe for Risgrøt with us– take it away Jenn!
Ah, Risgrøt – creamy, comforting, and wonderfully traditional! This Norwegian rice porridge has become a staple in our family’s Yule celebrations ever since my first snowy winter in Norway. Back then, as an exchange student, I had no idea this dish would burrow its way into my heart (and stomach), becoming a must-have every year when the days are shortest. Whether you’re in for some ancestral vibes or simply craving something hearty with a hint of sweetness, this recipe will surely please.
A Little History About Risgrøt
Risgrøt is a dish with deep roots in Norway, going back to the 14 th century. Commonly served on Christmas Eve, it’s perfect for any cold winter night. A generous portion of butter, sugar, and cinnamon transformed it from humble porridge to a festive treat. And, for the superstitious among us, it held another special purpose—an offering for the Nisser!
Who Are the Nisser?
Nisser are charming (and sometimes mischievous) creatures akin to little house elves. In Scandinavian folklore, they are protectors of the home and farm, watching over animals and ensuring the household runs smoothly. But! They do require a bit of appreciation. You see, if you’re not careful, a forgotten bowl of porridge could result in some mischief—a knocked-over broom, a mysteriously misplaced sock, or even a spoiled batch of holiday cookies! So, leave out some Risgrøt (with a generous dollop of butter, of course) as an offering, and they’ll keep the household in good spirits all season long.
Our Family’s Tradition
In our house, the Solstice is the night the Nisser get their bowl of Risgrøt. My kids love this part of the celebration, carefully setting it out by the hearth with butter glistening on top, knowing full well that a bit of elf magic is about to be woven into the night. Per tradition, you cook a single almond in the pot. Then, whoever finds it in their bowl is said to have good luck for the year ahead.
Risgrøt Recipe:
I’ve seen this recipe prepared in many different ways. Some versions include vanilla bean, while others cook the entire dish on the stovetop. I prefer finishing it in the oven—it gives the final product an almost caramelized flavor and makes it incredibly creamy. My recipe is based on one I learned in Norway in the 1990s, and it’s been a family favorite ever since.
Ingredients:
- 1 cup of water
- 1 cup of Arborio or short-grained white rice
- 1 Tablespoon of sugar
- Pinch of salt
- Dash of cinnamon
- 1 quart of whole milk
- Toppings to consider: butter, cinnamon, raw cane sugar, or honey. Some people like to add raisins and or chopped almonds.
Method:
Preheat your oven to 300°F.
In a medium saucepan, combine the rice, water, sugar, salt, and cinnamon. Bring to a
simmer and cook until the water is absorbed.
Add the milk, stir, and bring to a gentle boil. Remove from heat and cover with a lid.
Transfer the saucepan to the oven and let it cook for 1.5 hours, or until the rice has
absorbed the milk and reaches a creamy consistency.
To serve, create a “butter island” (smørøya) on top of the porridge, add cinnamon, and
sweeten with sugar or honey.
Don’t forget to set out a bowl for the Nisser – they might just return the favor with a little
Yule magic!
Jenn Campus is a writer and storyteller whose work focuses on ancestral wisdom, mythology, and living seasonally. She is the author of A Guide to Celebrating the 12 Days of Yule, where this recipe was originally featured.
— Jenn
