Classic rice porridge

Rice porridge, Santa porridge, Christmas porridge... a good child has many names but a really good porridge is part of Christmas!

Here is our recipe for simple and classic rice porridge, which we enjoy with an apple compote. 

about 60 min, 4 servings

Rice porridge

Apple compote

  • 1 large Swedish apple (ex Ingrid-Marie)
  • 1/2 teaspoon carnation
  • 1 teaspoon cardamom
  • 1 tsp cinnamon
  • 1 teaspoon ground ginger 1/2 dl honey (or sugar for completely vegan, add 2 tbsp water)
  • 1/2 lemon
  • 1 tbsp pomegranate syrup


Put the rice, water and salt in a saucepan.

Bring to the boil and stir. Cover and cook for about 10 minutes on low heat without stirring.

Add the oat liquor and the cinnamon stick. Stir and bring to the boil again.

Let the porridge simmer on low heat under a lid for about 45 minutes without stirring. 

In the meantime, you can make the apple compote:

Dice the apple. Heat the spices together with honey (or sugar) and the pomegranate syrup. Put the apples down. Simmer for about 5-10 minutes. Leave to stand until serving.

If the porridge feels thin after 45 minutes, let it swell further. If it feels thick, add more oat liquor and stir.

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