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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.
TOTAL TIME: Prep: 5 min. Cook: 40 min. YIELD: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


  • 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.

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.

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."

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