Finnish · Breakfast & brunch

Rice porridge with cinnamon

Name: Rice porridge with cinnamon
Prep time: 5 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 1 cup short-grain white rice; 2 cups water; 5 cups whole milk, warmed; 1 teaspoon kosher salt; 1 whole blanched almond, optional; 3 tablespoons granulated sugar; 1 teaspoon ground cinnamon; Cold milk or a pat of butter, for serving

Slow Finnish riisipuuro with tender short-grain rice, creamy milk, cinnamon sugar, and a hidden almond.

About 1 hr 10 minTotal

About 1 hrActive

$Cost

EasyDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

1 cup short-grain white rice
2 cups water
5 cups whole milk, warmed
1 teaspoon kosher salt
1 whole blanched almond, optional
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Cold milk or a pat of butter, for serving

Instructions

Combine rice and water in a and simmer until the water is nearly absorbed, 10 to 12 minutes.
Add warmed milk gradually and return only to a gentle simmer. Cook uncovered over very low heat, stirring and scraping often, until rice is completely tender and porridge creamy, 35 to 45 minutes.
Stir in salt and optional almond. Remove from heat, cover, and rest 10 minutes; loosen with milk if needed.
Mix sugar and cinnamon.
Serve warm with cinnamon sugar and either cold milk around the edge or a small pat of butter.