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.
- 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
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