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.
Total TimePrep: 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.
Nutrition Facts1/2 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.
Originally published as Risengrod (Rice Pudding) in Reminisce Extra March 2008
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