Scandinavian Rice Porridge

Scandinavian Rice Porridge

Serves 4


This is such a comforting and soul satisfying dish for me. It’s incredibly simple to make, inexpensive, and can be dressed up so many different ways. The key to this dish for me, is the quality of milk you use. There is no additional sweetness in the base of the rice porridge other than the milk itself, and it always amazes me how it comes through. Shout out to Rock Ridge Dairy for their amazing product we are so lucky to use!

If you haven’t had rice porridge, please, give it a shot on the next cool day! You’ll be a convert, I promise. It can also keep in the fridge for a few days as well and if you don’t have time to heat it up every morning, just add a bit of extra milk, stir it around, top with berries, honey, chia seeds, preserves, whatever you want, and go! It works as a cold dish just as well.


180 g short grain rice, arborio works well

1/4 t salt

400mL water

800mL milk

Bring your water to a boil in a medium sized pot over high heat and stream your rice and salt in. Whisk often while cooking to avoid sticking to the bottom of the pot. Once most of the water is absorbed, add your milk and continue to cook over medium heat, whisking often, until everything is absorbed and the rice is nicely coated in the reduced milk. It should look like a nice shiny porridge and have a balance of salt and natural sweet.

Now that the base is made, the fun part of building your bowl comes in! At the restaurant, we are currently using bourbon soaked peaches that have been preserving since the height of peach season this summer, crunchy almond butter we make in house, and lavender infused honey. We have had a few kids order this dish too and instead of the peaches (they really are bourbon soaked), we have done cinnamon sugar apples and honey instead.

Some great combos are:

- carmalized pinapple, coconut, ginger and lime

- pistachio, blackberry, maple syrup

- banana, chia seeds, peanut butter

- cinnamon, butter and dried cranberries (very traditional)