I’ve grown up with this Finnish staple and it’s the epitome of comfort food for me. This dish is served so many ways in Finland – baked inside pastries, cold with fresh fruit, or with cinnamon sugar sprinkled on top. My favorite, though, is when it’s seasoned with salt and a dab of butter while it’s still warm.
You can adjust the amount of milk depending on the creaminess and thickness you prefer, as can you also adjust the ratio of water to milk to make it thinner.
1 cup uncooked white rice (preferably medium-grain Calrose Rice)
2 tbsp butter
4-5 cups whole milk
1/2 tsp salt (or more to taste)
Optional for sweetened version:
1 cup cream, whipped
1/2 cup sugar
3 tsp cinnamon
- Cook the rice uncovered over medium-high heat in a medium saucepan filled with an equivalent amount of water (~1 1/4 cup), so that it is barely covered. Add butter and bring to a boil, stirring occasionally until water is absorbed.
- Add 2 cups of milk and let cook over medium heat, stirring occasionally to avoid sticking or burning until the milk is absorbed.
- Add remaining milk (2-3 cups) to the saucepan and continue to cook over medium-low heat being careful not to burn the milk. Stir occasionally and let rice mixture thicken to preference.
- When the rice is creamy and milk has absorbed, add salt and remove from heat. Let cool to allow any remaining milk to thicken. At this point the rice is ready to serve, unless you want to sweeten it up, then continue to step 5…
- While still warm, immediately add cinnamon sugar mixture. Let cool for 20 minutes or so before folding in the whipped cream and serve immediately.
I’m going to go cozy up with this baby right now!