Perfect Rice Pudding – Basic Recipe
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter whole milk, room temperature
- 250 g rice puddin
- 4 tablespoon sugar
- 1 tablespoon butter
- 1 vanilla pod or sachet vanilla sugar
- Cinnamon sugar or applesauce, red fruit jelly or fresh fruit
Print Recipe
Pin Recipe Instructions
- Melt the butter in a large (!) Saucepan, then briefly sweat the short grain rice in the butter. Now add the whole milk at room temperature and 4 tablespoons of sugar. If available, add the pulp of a vanilla pod and the sliced pod to the saucepan; otherwise add vanilla sugar. Bring everything to the boil, stirring carefully with the wooden spoon, being careful not to stick anything to the bottom of the pot.
- Now turn down the temperature on the stove top - the milk should continue to simmer slightly. Let the rice pudding sit in a closed pot for about 30 minutes. Stir earlier after about 15 minutes.
- The rice is ready to serve after 30 minutes and can be eaten warm or cold.
- Mix the cinnamon and sugar to taste and pour over the rice pudding or serve with applesauce, red fruit jelly, fresh fruit, etc.
- 385 Kcal per serving
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