Summary

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

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Instructions

1. First the vanilla pod is cut open and the vanilla pulp is scraped out with a knife.
2. 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.
3. When the time comes, add the rice and turn the stove on to the lowest setting.
4. With the lid closed, the whole thing must then simmer for 30-35 minutes.
5. Stir it from time to time so that nothing burns. Unfortunately, that happens very quickly with rice pudding.
6. Rice pudding tastes best warm or cold with cinnamon sugar, raspberry or strawberry syrup or fresh fruit.
7. If you like the rice pudding cold, leave the vanilla pod in there, it will still give off flavor when it cools down.