Risengrød Danish Christmas Rice Pudding



Living in Denmark, it makes me more excited to bring this famous traditional Christmas Danish rice pudding on my blog. It has 2 versions, at the moment putting one of the first version as Risengrød, second will be posted soon. Last weekend, we were invited for Christmas celebration dinner at our Friends place and she had cooked all the delicious Danish speciality of Christmas and Risengrød was one of the dish. I have always been very fond of Risengrød and been making it for years in my home, however haven’t had the right opportunity to bring this on my blog as the food blog is only 2 years old, last Christmas I was still in the middle of getting used to the food blogging World and was in the middle of picking up the pace. Eventually I have the right moment to share the deliciousness of this amazing rice pudding. Can you imagine, I had 3 times Risengrød in the last week at the dinner parties? So it’s a beautiful traditional dish here in Denmark.


Risengrød Danish Christmas Rice Pudding

Risengrød (it has a special Danish alphabet as “Ø”, in English, it could be pronounced as Risengrood ) It literally means Rice pudding which is usually eaten in every household during Christmas time/ the whole month of December. One can easily find it in the supermarkets somewhere around September and October, as I always reckon homemade is the one which is more healthy and delicious, so prefer making it at home. This pudding is made with special type of rice known as ” Grød ris” ( porridge rice) If you are not living in Denmark, it would be difficult to get this type of rice. Try using broken rice , basmati rice will not give that texture, then the rice would look flat in the pudding and that’s not fun.


Risengrød with Cinnamon

100 of years ago, this rice pudding was made only with water, as the availability of the milk was not so high due to cows didn’t produce enough milk. It has changed with the time and having better access to the milk.

For this rice pudding, I would advise to use Full Fat Milk, it will give better result in terms of consistency and taste. It’s a very straight forward recipe and very delicious.


Risengrød as rice pudding

Risengrød Danish Christmas Rice Pudding
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Author: Splashofflavours
  • 1 1/2 Cups Water
  • 1 1/2 Cups Grød ris/ any broken rice as mentioned above -read
  • 2 Litres Full Fat Milk
  • 1 Teaspoon Salt
  • 4 Tablespoons Cinnamon powder
  • 4 Tablespoons Brown sugar
  • Butter - depends on the taste
  1. Take a deep pot , add water and rice, bring it to a boil. Now add milk in it and stir it, bring it to the boil, partially cover it and keep stirring it occasionally so that it doesn't burn or sticks at the bottom. Cook it roughly about 30 minutes, add salt in it and mix it, cook for another 5- 10 minutes depending if the consistency has become thick as mentioned in the close up picture. If so then remove it from the stove. 

  2. Take a bowl - mix cinnamon powder and brown sugar in it.

  3. Now serve risengrød / rice pudding in your desired bowl and top it up with the cinnamon mixture and some butter on the hot rice pudding. Serve hot, family will love it.

Recipe Notes

1 . It can be eaten as a meal or as dessert.

2. It can be given as after school snack to the kids.

3. It can be made during Christmas celebration, like how it is done in Denmark.

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