- 2 cups milk
- 6 tablespoons medium grain rice
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- 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.
Originally published as Danish Rice Pudding (Risengrod) in Reminisce Extra March 2008, p 53
Reviews for Danish Rice Pudding (Risengrod)
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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."