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Riisipuuro (Rice Porridge)

My Story

Christmastime always meant Riisipuuro in our home—a steaming, creamy rice porridge paired with kiisseli that filled the kitchen with comfort. In my large family, cooking meant filling the biggest pot we owned, making enough to feed everyone and hopefully leave some leftovers. When rice was left over from other meals, we’d often turn it into fried rice or Riisipuuro. That’s why this dish has such a special place in my heart: it wasn’t just for Christmas, but at Christmas it was tradition, tied to warmth, togetherness, and the smell of cinnamon in the air.

Recipe

Ingredients (serves 4–6):

  • 1 cup (200 g) porridge (risotto) rice
  • 4 cups (1 l) milk + ½ cup (120 ml) water
  • Pinch of salt
  • Sugar to taste
  • Cinnamon (optional)

    • Method:

  • Combine rice, milk, water, and salt in a heavy pot.
  • Cook over low heat, stirring often, until creamy (30–40 minutes).
  • Sweeten to taste.
  • Serve warm with sugar and cinnamon — or with kiisseli, like we always did at Christmas.