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Creamy risengrød served with fresh grated orange zest and cinnamon
Zesty and aromatic rice pudding with bright orange notes

Risengrød with orange zest

Author: Flavelo
Recipes Cakes and Desserts
Danish rice pudding (Risengrød) is the edible form of 'hygge'. Unlike quick rice puddings, this is cooked long and slowly until the rice grains almost completely break down into a creamy porridge. Orange and cinnamon evoke the winter holidays. Often, a single almond is hidden inside: whoever finds it will have good luck!
🕒 Prep Time 5 mins
🍳 Cook Time 45 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Danish (Scandinavian)

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan (to prevent burning)
  • Wooden spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Bring the water to a boil and toss in the rice. Cook for a few minutes until the rice absorbs the water.

Tip: This step starts the release of starch (gelatinisation).
2 ✓

Pour in the milk and bring to a boil again, stirring continuously (so it doesn't boil over).

Tip: Milk tends to scorch on the bottom of the saucepan, which is why a heavy pan and supervision are needed.
3 ✓

Reduce the heat to the lowest setting, cover, and cook for 35-40 minutes. Stir occasionally.

Tip: During slow cooking, the rice breaks down and thickens the milk into a pudding consistency.
4 ✓

When ready, stir in the salt (it enhances the sweetness) and the butter. Serve sprinkled with cinnamon sugar and grated orange zest.

Tip: The butter 'eye' in the middle (smørklat) is a classic Danish way of serving, as it melts on the hot porridge.

Recipe FAQ

Why use water at the start?
The rice swells faster in water, and the water 'opens up' the grains before the fatty milk coats them, which would slow down softening.

Ingredients

  • 180 g Pudding rice (or risotto rice)
  • 300 ml Water
  • 1 l Whole milk
  • 1 pinch Salt
  • 20 g Butter (at the end)
  • 1 tbsp Sugar (to taste, for the top)
  • 1 tsp Grated orange zest
  • 1 tsp Ground cinnamon