Countdown to Jul – Risengrød

risengrodA Chill in the air and nights getting longer by the day mean Christmas is just around the corner! It’s also perfect weather to cozy up with a warm bowl of Nissen’s favorite dish, risengrød! It may not get all the press that fancy risalamande gets, but it’s a perennial favorite, and can be eaten all season long. As a bonus, it reheats well.

Risengrød (Danish Rice Pudding)

  • Servings: 4-6
  • Difficulty: easy
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adapted from a recipe on

  • 1 1/4 cup water
  • 1 cup arborio rice*
  • 4 1/2 cup milk (room temperature)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla sugar
  • butter
  • sugar
  • cinnamon

*NOTE – Grødris is used in Denmark but can be difficult to source in the United States. We have heard of many different types of rice being substituted here; whatever you choose, it should be a shortgrain rice.


Bring water and rice to a boil in a heavy-bottomed saucepan; cook over medium heat while stirring for about 2 minutes. Add milk, salt and vanilla sugar, and bring back to a boil. Reduce heat to low and cook for 10 minutes while stirring). Cover and cook for an additional 25 – 35 minutes, stirring often.

Mix sugar and cinnamon together to taste.

Serve the Risengrød warm, sprinkled with cinnamon-sugar and a pat of butter in the middle.