This is basically one of the best traditions that the Danish folk have! Risengrød (pronounced rees-in-grool … except swallow the ‘L’ at the end) is a delicious rice pudding dessert that is usually served around Christmas time…but I like to have it whenever!  If you have a bunch of milk that you need to use up, this is a great recipe to turn to!

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Risengrød (rice pudding)
Cook Time
40 mins
Total Time
40 mins
 

Delicious rice pudding served with butter and cinnamon-sugar on top. Danish Christmas tradition specialty!

Course: Dessert
Cuisine: Danish
Servings: 4 people
Ingredients
  • 1 1/2 cup grødris (short and round rice) (medium grain works as well)
  • water
  • milk (usually around 1/2 gallon)
  • butter
  • cinnamon-sugar
Instructions

  1. Put some rice (maybe a cup to cup and a half) in a pot. Add water until it covers the layer of rice. Turn on the stove to medium heat and simmer until the water is nearly boiled out.

  2. Add milk to completely cover the rice (don't worry about putting too much). Reduce heat to medium-low. KEEP STIRRING to avoid burning. 

  3. When the rice pudding gets too thick and the rice isn't the right smushy-ness, add more milk (about 1 cup at a time). Keep that up until you like how smushy the grains of rice are.

  4. Serve with butter and cinnamon/sugar and more butter. =)

Recipe Notes

"Smushy-ness": The measurement of resistance when smushing the grains of rice between your tongue and the roof of your mouth. Uncooked rice is not smushy at all. Rice that somewhat smushes is somewhat smushy. Rice that smushes perfectly is perfect. Hope that makes sense to you!