Rice Pudding with Vanilla

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	35 mins
Total Time	1 hr 15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

250 g rice puddin
80 g suar, dependin on your taste
0.5 ½ teaspoon, leveled salt
1 liter milk, I like to use .5% milk here
1 vanilla pod or packet vanilla sugar

Instructions

First the vanilla pod is cut open and the vanilla pulp is scraped out with a knife.
Put the pod and pulp together with the sugar, salt and milk in a saucepan and heat and stir until the liquid is about to boil.
When the time comes, add the rice and turn the stove on to the lowest setting.
With the lid closed, the whole thing must then simmer for 30-35 minutes.
Stir it from time to time so that nothing burns. Unfortunately, that happens very quickly with rice pudding.
Rice pudding tastes best warm or cold with cinnamon sugar, raspberry or strawberry syrup or fresh fruit.
If you like the rice pudding cold, leave the vanilla pod in there, it will still give off flavor when it cools down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.