Risgrynsgröt with warm cherry sauce (Swedish rice pudding)
Creamy stovetop rice pudding with a cinnamon dusting and a spoonful of glossy warm cherry sauce.
- Time55 min
- LevelEasy
- Costabout £0.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the rice, 250 ml water and salt in a heavy pan. Bring to a simmer and cook gently for 10 minutes, stirring now and then, until the water is mostly absorbed.
10 min - 2
Add the milk, butter, 1 tbsp sugar and the cinnamon stick. Simmer very gently for 30 to 35 minutes, stirring often, until the rice is tender and the pudding is thick and creamy.
33 min 20 s - 3
Meanwhile, put the cherries and 3 tbsp sugar in a small pan and warm over a medium heat for 5 minutes until the juices run.
- 4
Mix the cornflour with the cold water and stir into the cherries. Bubble for 1 to 2 minutes until glossy and slightly thick, then add the lemon juice.
1 min 30 s - 5
Remove the cinnamon stick. Spoon the rice into bowls, dust with cinnamon and pour over the warm cherry sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
