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Danish Rice Pudding (Risengrod) Recipe

WE use this old-fashioned traditional Danish dish as our first course on Christmas Eve, but many other times as well. It has a smooth, delicate flavor and is true comfort food.

This recipe is:

Diabetic Friendly

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Danish Rice Pudding (Risengrod) Recipe

Prep: 5 min. Cook: 40 min.

Yield: 3 Servings

5 40 45

Ingredients

2 cups milk
6 tablespoons medium grain rice
1/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter

Directions

In a small heavy saucepan, bring the milk, rice and salt to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently.
Spoon pudding into individual dishes. Combine sugar and cinnamon; sprinkle over the tops. Dot with butter. Serve immediately. Yield: 3 servings.

Nutritional Facts 1/2 cup equals 235 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 289 mg sodium, 31 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 milk, 1/2 fat.

Originally published as Danish Rice Pudding (Risengrod) in Reminisce Extra March 2008, p 53