Classic Danish Rice Pudding with Cinnamon Sugar

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A beloved Scandinavian comfort dessert, this Danish rice pudding simmers slowly in whole milk until the grains break down into a velvety, vanilla-scented porridge. It is traditionally crowned with a snowy blanket of cinnamon sugar and a cold knob of butter that melts into golden pools across the surface.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 23 gFat
• 14 gSaturated Fat
• 61 gCarbs
• 1 gFiber
• 31 gSugar
• 12 gProtein
• 180 mgSodium
• 450 mgPotassium
• 375 mgCalcium
• 1 mgIron
• 2 mgVitamin C
• 550 mcgVitamin A

Ingredients

For the pudding

• 1 cup (200 g) short-grain white rice, rinsed
• 6 cups (1.4 L) whole milk
• 1 vanilla bean, split lengthwise and seeds scraped
• 1/4 tsp fine sea salt
• 2 tbsp granulated sugar

For serving

• 1/2 cup (100 g) granulated sugar
• 2 tsp ground cinnamon
• 4 tbsp cold unsalted butter, cut into knobs

Directions

1. Combine the rinsed rice, milk, scraped vanilla seeds, and the empty vanilla pod in a heavy-bottomed saucepan. Bring slowly to a bare simmer over medium-low heat, stirring now and then so the milk does not scorch on the bottom.
2. Reduce the heat to the lowest possible setting so the surface barely trembles. Cook uncovered for 35 to 40 minutes, stirring every few minutes with a wooden spoon to release the starch and keep the rice from catching.
3. Stir in the salt and sugar and continue to cook for 5 to 10 minutes more, until the rice is completely tender and the pudding is thick, glossy, and creamy enough that a spoon drawn through leaves a brief trail.
4. While the pudding finishes, stir the cinnamon into the sugar in a small bowl until evenly tinted and aromatic.
5. Fish out the vanilla pod and taste for sweetness, adjusting with a little extra sugar if you like. The pudding should look loose in the pot because it will set up considerably as it cools.
6. Ladle the warm pudding into shallow bowls and set a generous spoonful of cinnamon sugar over each one, then top with a cold knob of butter that melts slowly into the warm surface.
7. Serve immediately while the butter is still softening. Offer extra cinnamon sugar at the table for those who want an even sweeter finish.

Cook’s Notes

• Use a heavy-bottomed pot and stir frequently in the final 15 minutes; milk-based puddings scorch quickly once the rice releases its starch.
• The pudding thickens significantly as it cools. When reheating leftovers, loosen with a splash of warm milk and stir over gentle heat until creamy again.
• For the classic Danish Christmas ritual, hide a single whole blanched almond in the pot before serving; whoever finds it wins a small prize, traditionally a marzipan pig.
• Short-grain or pudding rice is essential; long-grain rice stays too firm and will not break down into the silky texture this dish relies on.
• The pudding can be made a day ahead and gently rewarmed, though the cinnamon sugar and butter should always be added fresh at the moment of serving.

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