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Two bowls of rice pudding, topped with cinnamon sugar and a dollop of butter.

Danish Rice Pudding

4
02:15

At 100°C, your rice pudding won’t stick to the bottom of the pot. It’s like putting the pudding in a haybox.

This makes it easy to let the rice pudding sit after the milk has been brought to a boil.

Ingredients

Danish Rice Pudding

130-200 gram Short grain white rice (1.3-2 dl)

1 l Whole milk

1 tsp. Salt

To serve

1 dl Sugar

1 tbsp. Cinnamon

Butter

Steps

1
Bring the pudding to a boil

Add pudding rice, milk, and salt to a pot.

Set the temperature to 115°C and bring the pudding to a boil while stirring constantly.

2
Cook the pudding

When the milk boils, lower the temperature to 100 °C. Let the porridge simmer for 2 hours. Stir about every ½ hour.Note: the more frequently you stir the pudding, the faster it cooks.The bottom of the pan is at 100 °C, but the pudding will be a few degrees lower and therefore won’t boil. This way the pudding cooks, but without the risk of it boiling over.

3
Cinnamon sugar

Mix sugar and cinnamon in a small bowl.

4
To serve

Serve the pudding with cinnamon sugar and a knob of butter.

Notes

If you use 130 g of rice per liter of milk, the pudding will have a flatter consistency on the plate. This is ideal for rice pudding desserts like risalamande or rice fritters.

If you use 200 g of rice per liter of milk, the pudding will be thicker and can be shaped into a small mound on the plate. It will also cook faster.

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