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Swedish recipes for the Pacific Northwest.


Traditionally Swedish cooking only use rice for porridges, gruel and desserts.

Breakfast - Rice Porridge

Serve rice porridge as breakfast year around. Christmas Porridge is the same porridge.

If served on Christmas Eve morning, add one blanched almond. Everybody say a rhyme before eating. The one who gets the whole almond wins a price such as a box of chocolate. According to old beliefs if the winner is single, he or she will be married the following year.

According to folklore, you place a large bowl of Christmas porridge topped with butter outside for the House "Tomte" (Santa) on Christmas Eve. The "Tomte" guards the house and the farm so it is of great importance to keep the Tomte happy and friendly.

Rice porridge

Dessert - Rice à la Malta

If you have left over rice porridge, Rice à la Malta is a quick and easy dessert to make. Just add whipped cream, sugars and oranges.

Dessert -Saffron Pancake

Pancake is another dessert you can make with left over rice porridge by altering the original recipe some. You will find the recipe and the directions under the Pancakes tab. >>

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HideRice Porridge


10-12 portions

  • 900 ml water
  • 3-4 tbsp. butter
  • 500 ml round-grain rice
  • 1.5-1.8 liters whole milk
  • 2 cinnamon sticks
  • 2 tsp. salt
  • 2-3 tbsp granulated sugar
Rice porridge


  1. Bring water and butter to boil in a pan with thick bootom.
  2. Add rice and let simmer with the lid on on low heat until the water is absorbed, for about 10 minutes .
  3. Add milk while stirring.
  4. Add cinnamon sticks.
  5. Simmer on very low heat with the lid on for additional 30-40 minutes. Stir now and then making sure it does not burn at the bottom..
  6. Add salt and sugar to taste.
  7. Serve with optional milk in deep dishes.
  8. Sprinkle sugar and cinnamon on top, or let a piece if butter melt on top of the warm porridge.

Add additional milk if you need to heat up left over porridge or if it gets too thick.


Make Rice à la Malta if you have leftovers.

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HideRice à la Malta

Usually made with left over rice porridge and served as a dessert at Christmas time.


  • 500 gram ready made rice porridge (see separate recipe)
  • 1 tsp. vanilla sugar
  • 1-5 tbsp granulated sugar or powder sugar (to taste)
  • 200 ml heavy whipping cream
  • 2 oranges or 3 mandarin oranges


  1. Rinse the oranges well if you plan to save the peel for another recipe.
  2. Mix sugar/s with cold rice porridge.
  3. Whip the cream and add it to the porridge.
  4. Peel and cut the oranges/mandarin oranges into small pieces.
  5. Carefully add the orange pieces to the porridge.

Rice à la Malta


Make candied orange peel of the left over peels. >> Use them when making a cake such as the Ambrosia Cake. >>

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HideOrange Saft


  • 1000 grams oranges (about 2.2 lbs.)
  • 900 ml granulated sugar (3.8 cups)
  • 500 ml water
  • 3-4 tsp. citric acid (15-20 grams)

Orange Saft Orange Saft
Orange Saft


  1. Brush .
  2. Grate.
  3. Boil .
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