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
Print Recipe
Pin Recipe 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.
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