Rice pudding isn’t just a cozy dessert—it’s practically a love letter written in creamy rice and warm spices. Across Scandinavia, this dish has been served for centuries, carrying with it traditions, family memories, and plenty of sweet nostalgia. Today, I’ll walk you through making a rice pudding Scandinavian style recipe that’s rich, comforting, and perfect for both everyday indulgence and special occasions.
We’ll keep things straightforward, flavorful, and packed with options—because whether you’re craving a classic Norwegian rice pudding recipe, leaning vegan, or simply looking for ways to revive leftover rice pudding, I’ve got you covered.
What Makes Rice Pudding Scandinavian Style Special?
Scandinavian food is known for being simple yet deeply satisfying, and rice pudding is no exception. In Norway, it’s often called risengrynsgrøt. In Denmark, risalamande makes its big debut at Christmas, where an almond is hidden inside and whoever finds it gets a prize. Finland has riisipuuro, a porridge-like version enjoyed hot with cinnamon sugar or a dollop of berry sauce.
While each country gives it a slight twist, the heart of the dish remains the same: creamy rice, slow-simmered until luscious, and usually paired with something tangy like cherry or berry compote.
Think of it as the culinary equivalent of a soft blanket—it warms you up, comforts you, and makes everything feel a little brighter.
Ingredients You’ll Need
Here’s the base for a classic Scandinavian-style rice pudding. You can easily adapt it for vegan, healthier, or festive versions.
For the Rice Pudding:
- 1 cup short-grain white rice (arborio works well)
- 4 cups whole milk (or almond milk/oat milk for vegan rice pudding)
- 1 cup water
- 2 tbsp sugar (or maple syrup for a healthier rice pudding)
- 1 vanilla bean or 1 tsp vanilla extract
- Pinch of salt
Optional for Creaminess:
- ½ cup heavy cream (or vegan heavy cream)
- A knob of butter (or coconut cream for vegan)
For the Homemade Cherry Sauce (or Berry Compote):
- 2 cups fresh or frozen cherries
- ¼ cup sugar (adjust depending on sweetness of fruit)
- 2 tbsp water
- 1 tsp lemon juice
- Optional: ½ tsp almond extract
This sauce also works beautifully with blackberries or a mixed berry compote if that’s what you have on hand.
Step-by-Step Instructions
Step 1: Cook the Rice Base
In a large saucepan, bring the water and rice to a gentle boil. Let it simmer until most of the water is absorbed. This helps soften the grains before we add milk.
Step 2: Add the Milk and Simmer
Pour in the milk and stir often over low heat. Patience is your best friend here. Keep the heat gentle, and stir regularly to prevent sticking. After about 30–40 minutes, you’ll have a thick, creamy rice pudding base.
Tip: If you’re going the vegan rice pudding route, oat milk gives a flavor closest to traditional Scandinavian rice pudding.
Step 3: Sweeten and Flavor
Add sugar, salt, and vanilla. Taste as you go. Some prefer it lightly sweetened since the cherry sauce will balance things out.
Step 4: Enrich (Optional)
For an extra decadent touch, fold in heavy cream or vegan whipped cream right before serving. This gives it that luxurious, almost custard-like texture.
Step 5: Make the Cherry Sauce
While the pudding simmers, prepare the homemade cherry sauce. In a small pan, cook cherries, sugar, water, and lemon juice until the fruit breaks down and the sauce thickens slightly. If you’re a fan of almond flavor, a drop of almond extract makes this sauce sing.
Step 6: Serve
Spoon creamy rice pudding into bowls, top generously with cherry sauce (or blackberry compote), and enjoy warm or chilled.
Variations Across Scandinavia
- Norwegian Rice Pudding Recipe – Traditionally served hot with a dusting of cinnamon sugar and a little butter melting on top.
- Danish Rice Pudding (Risalamande) – A chilled Christmas dessert made by folding whipped cream into the cooled rice pudding and topping with cherry sauce. Don’t forget the hidden almond!
- Finnish Rice Pudding (Riisipuuro) – Often served for breakfast with milk and cinnamon sugar, much like porridge recipes.
Tips for Perfect Creamy Rice Pudding
Getting rice pudding just right isn’t complicated, but a few tricks will take yours from good to unforgettable:
- Choose the right rice: Short-grain rice (like arborio) releases starch as it cooks, giving you that creamy rice texture. Long-grain rice won’t give the same result.
- Low and slow wins the race: Don’t rush it. Keep the heat low, stir often, and let the pudding gradually thicken.
- Don’t drown it in sugar: Remember that toppings like cherry sauce or berry compote add sweetness. Keep the pudding itself lightly sweet for balance.
- Play with flavors: Try a cinnamon stick while simmering, cardamom for a Finnish twist, or even a splash of orange zest for a refreshing lift.
- Texture check: Scandinavian rice puddings tend to be thicker than some other versions, almost like a cross between porridge and custard.
Creative Ways to Use Leftover Rice Pudding
Made a big batch? Lucky you. Here’s how to transform leftover rice pudding into something new:
- Breakfast Bowl – Warm it up and top with fresh berries, nuts, and a drizzle of honey.
- Rice Cream Recipe – Whip leftover pudding with cream (or coconut cream for vegan rice pudding) for a lighter, mousse-like dessert.
- Pudding Parfait – Layer it in glasses with fruit and granola.
- Rice Porridge Pancakes – Yes, it works! Mix with an egg and fry small patties until golden.
- Frozen Treat – Scoop into molds, freeze, and dip in chocolate for Scandinavian-inspired pudding pops.
Healthier and Vegan Rice Pudding Variations
You don’t have to skip rice pudding if you’re dairy-free or looking for a lighter twist. Here are some swaps that keep the comfort but trim the heaviness:
- Vegan Rice Base – Use oat, almond, or coconut milk instead of dairy.
- Vegan Heavy Cream – Coconut cream or cashew cream folded in at the end gives that luxurious finish.
- Vegan Whipped Cream – A must for Danish risalamande! Coconut-based whipped cream pairs beautifully with cherry sauce.
- Healthy Rice Pudding – Sweeten with dates, honey, or maple syrup instead of refined sugar. Add chia seeds or flax for extra fiber.
- Berry Sauce vs. Sugar – Instead of extra sugar in the pudding, lean on tangy berry sauce for natural sweetness.
Scandinavian Rice Pudding and Traditions
Rice pudding recipes in Scandinavia aren’t just about flavor—they’re tied to rituals and family gatherings.
- In Denmark, Danish rice pudding Christmas (risalamande) is the star of holiday dinners. The hidden almond tradition sparks laughter and playful competition.
- In Norway, rice pudding is often served on Christmas Eve before church, topped with cinnamon and butter. Folklore says leaving a bowl out for the household gnome ensures good fortune.
- In Finland, rice porridge is often part of a holiday breakfast, and many families swear by sprinkling cinnamon sugar in the shape of a cross for blessings.
No matter the country, pudding brings people together. It’s proof that something as simple as rice and milk can become a treasured memory.
Final Thoughts
Scandinavian rice pudding is proof that comfort food doesn’t have to be complicated. Whether you’re making a classic Norwegian food version, indulging in Danish rice pudding Christmas traditions, or testing a vegan rice pudding, you’ll always end up with a dish that feels both timeless and personal.
So grab your pot, let the rice simmer gently, and don’t forget the cherry sauce on top. After all, life’s too short not to enjoy a bowl of pudding that tastes like a hug.
Rice Pudding Scandinavian Style with Cherry Sauce
Ingredients
Method
- Start the rice base: Place rice and water in a medium saucepan. Bring to a boil, then simmer until most water is absorbed.
- Add milk and simmer slowly: Pour in the milk and cook on low heat, stirring often to keep it from sticking. Simmer 30–40 minutes until the rice is thick and creamy.
- Flavor the pudding: Stir in sugar, salt, and vanilla. Taste and adjust sweetness.
- Make it extra creamy: Fold in heavy cream and butter if you like it richer. For vegan, add coconut cream.
- Cook the cherry sauce: In a small saucepan, combine cherries, sugar, water, and lemon juice. Simmer for 8–10 minutes until slightly thick. Add almond extract if using.
- Serve: Spoon rice pudding into bowls, top with warm cherry sauce, and enjoy hot or chilled.
Notes
- For Danish Christmas rice pudding (risalamande): Let pudding cool, then fold in whipped cream (or vegan whipped cream). Serve chilled with cherry sauce and hide one almond inside for tradition.
- If pudding thickens too much when stored, just stir in a splash of milk when reheating.
- You can swap cherries for blackberries, raspberries, or a mixed berry compote.
FAQs About Rice Pudding Scandinavian Style
Q: Can I make rice pudding ahead of time?
Yes. It thickens as it cools, so stir in a little extra milk or cream when reheating.
Q: Is rice pudding served hot or cold?
Both. In Norway and Finland, it’s often enjoyed warm, while in Denmark, risalamande is served chilled with cherry sauce.
Q: Can I make vegan rice pudding without losing the creamy texture?
Absolutely. Oat milk and coconut cream are my go-to for keeping that silky, creamy rice pudding texture.
Q: What’s the difference between rice pudding and rice porridge?
They’re cousins. Porridge is usually less sweet and more of a breakfast dish, while pudding is a true dessert with creamier consistency.
Q: What’s the best topping besides cherry sauce?
Blackberry compote, raspberry sauce, or even cinnamon sugar butter all make excellent choices.
