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Danish Rice Pudding (Risengrod)

 Danish Rice Pudding (Risengrod)
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.
3 ServingsPrep: 5 min. Cook: 40 min.


  • 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.
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.