Danish Rice Pudding (Risengrod) Recipe

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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.
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES:3 servings
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES: 3 servings


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

Nutritional Facts

1/2 cup: 235 calories, 9g fat (5g saturated fat), 26mg cholesterol, 289mg sodium, 31g carbohydrate (12g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 milk, 1/2 fat.


  1. 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.
  2. Spoon pudding into individual dishes. Combine sugar and cinnamon; sprinkle over the tops. Dot with butter. Serve immediately. Yield: 3 servings.
Originally published as Danish Rice Pudding (Risengrod) in Reminisce Extra March 2008, p 53

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onemuffinmagic User ID: 527142 208726
Reviewed Feb. 5, 2014

"I absolutely loved the flavor and texture of this rice pudding. It reminded me of the rice pudding my grandmother made. It was also very simple to make."

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