Danish Rice Pudding (Risengrod) Recipe

5 1 1
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Danish Rice Pudding (Risengrod) Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
3 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.

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

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.

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