In the Nordic countries, rice porridge is a common breakfast and sometimes lunch.
It is made as a warm dish from rice cooked in milk.
When served, it is commonly sprinkled with cinnamon, sugar and a small knob of butter, and served with milk or fruit juice.
In Iceland, it is sometimes served with cold slátur, a type of liver sausage.
In different languages it is called risengrød (Danish), risengrynsgrøt (Norwegian), risgrynsgröt (Swedish), riisipuuro (Finnish),  grjónagrautur, hrísgrautur or hrísgrjónagrautur (Icelandic), and rísgreytur (Faroese).

The rice porridge dinner is used as a basis for rice cream dessert.
There are many different variants of this dessert but the basis is the same: cold rice porridge (the dinner variant) is mixed with whipped cream and sweetened.
In Sweden, it is sometimes mixed with oranges and is then called apelsinris.
Risalamande (Danish, after French riz à l'amande, rice with almonds) is cold risengrød with whipped cream, vanilla, and chopped almond, often served with hot or chilled cherry (or strawberry) sauce.
In Norway, the dessert is called riskrem and sometimes served with red sauce (usually made from strawberries or raspberries).
Rice cream dessert is called ris à la Malta in Sweden, while what is referred to as risgrynspudding is made with eggs instead of cream.

In Scandinavia, rice pudding has long been a part of Christmas tradition, in some countries referred to as julegröt/julegrøt/julegrød/joulupuuro (Yule porridge) or tomtegröt/nissegrød.
The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, called tomte or nisse (see also blót).
In Finland it is common to eat the Christmas rice porridge with a kissel or compote made of dried prunes.

A particular Christmas tradition that is often associated with eating rice pudding or porridge is hiding a whole almond in the porridge.
In Sweden and Finland, popular belief has it that the one who eats the almond will be in luck the following year.
In Norway, Denmark, Iceland and the Faroe Islands, the one who finds it will get the almond present as a prize.
In Denmark and the Faroe Islands, the almond tradition is usually done with risalamande served as dessert at Julefrokost (Christmas lunch) or on Christmas Eve.
In Norway, it is commonly served as lunch or early dinner on Christmas Eve or the day before, lillejulaften ("Little Eve").
In Sweden and Finland, it is more commonly done with a rice porridge dinner, sometimes a few days before Christmas Eve.
In the Nordic countries, rice porridge is a common breakfast and sometimes lunch. It is made as a warm dish from rice cooked in milk. When served, it is commonly sprinkled with cinnamon, sugar and a small knob of butter, and served with milk or fruit juice. In Iceland, it is sometimes served with cold slátur, a type of liver sausage. In different languages it is called risengrød (Danish), risengrynsgrøt (Norwegian), risgrynsgröt (Swedish), riisipuuro (Finnish),  grjónagrautur, hrísgrautur or hrísgrjónagrautur (Icelandic), and rísgreytur (Faroese).
The rice porridge dinner is used as a basis for rice cream dessert. There are many different variants of this dessert but the basis is the same: cold rice porridge (the dinner variant) is mixed with whipped cream and sweetened. In Sweden, it is sometimes mixed with oranges and is then called apelsinris. Risalamande (Danish, after French riz à l'amande, rice with almonds) is cold risengrød with whipped cream, vanilla, and chopped almond, often served with hot or chilled cherry (or strawberry) sauce. In Norway, the dessert is called riskrem and sometimes served with red sauce (usually made from strawberries or raspberries). Rice cream dessert is called ris à la Malta in Sweden, while what is referred to as risgrynspudding is made with eggs instead of cream.
In Scandinavia, rice pudding has long been a part of Christmas tradition, in some countries referred to as julegröt/julegrøt/julegrød/joulupuuro (Yule porridge) or tomtegröt/nissegrød. The latter name is due to the old tradition of sharing the meal with the guardian of the homestead, called tomte or nisse (see also blót). In Finland it is common to eat the Christmas rice porridge with a kissel or compote made of dried prunes.
A particular Christmas tradition that is often associated with eating rice pudding or porridge is hiding a whole almond in the porridge. In Sweden and Finland, popular belief has it that the one who eats the almond will be in luck the following year. In Norway, Denmark, Iceland and the Faroe Islands, the one who finds it will get the almond present as a prize. In Denmark and the Faroe Islands, the almond tradition is usually done with risalamande served as dessert at Julefrokost (Christmas lunch) or on Christmas Eve. In Norway, it is commonly served as lunch or early dinner on Christmas Eve or the day before, lillejulaften ("Little Eve"). In Sweden and Finland, it is more commonly done with a rice porridge dinner, sometimes a few days before Christmas Eve.
Rice pudding