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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.