In Norway, the rice porridge eaten on Christmas Eve is called risgrøt, also known as risengrynsgrøt.
This creamy porridge is made by cooking short-grain rice in milk, then serving it with cinnamon, sugar, and a pat of butter. Although it is strongly associated with Christmas, Norwegian families may eat it at other times during the cold season. It is commonly served as lunch or an early dinner on Christmas Eve, or on the preceding day.
The dish is tied to Norwegian folklore as well as food. A portion may be left for the fjøsnisse, a household or farm spirit related to the Scandinavian nisse. Tradition also calls for hiding one blanched almond in the bowl. Whoever finds it traditionally receives a prize, often a marzipan pig.
Readers sometimes confuse risgrøt with riskrem. Riskrem is a chilled dessert made by folding whipped cream into leftover porridge, usually served with a red berry sauce. Pinnekjøtt and lutefisk are separate Christmas foods, not names for the porridge.