The perfect rice pudding – basic recipe

Ingredients for 4 servings:

• 1 liter whole milk, room temperature
• 250 g rice pudding
• 4 tbsp sugar
• 1 tbsp butter
• 1 vanilla pod(s) or 1 packet of vanilla sugar
• e.g. cinnamon sugar or apple sauce, red fruit compote or fresh fruit

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

No milk soup, no burnt lumps of rice – promised!

Melt the butter in a large(!) pot, then briefly sauté the short-grain rice in the butter. Now add the room-temperature whole milk and 4 tablespoons of sugar. If available, add the seeds of a vanilla bean and the split pod to the pot; otherwise, add the vanilla sugar. Bring everything to a boil, stirring gently with a wooden spoon, making sure nothing sticks to the bottom of the pot. Now reduce the heat on the stovetop—the milk should continue to simmer gently. Let the rice pudding steep in a covered pot for about 30 minutes. Stir after about 15 minutes, or sooner if needed. After 30 minutes, the rice is ready to serve; it can be eaten hot or cold. Mix cinnamon and sugar to taste and drizzle over the rice pudding, or serve with applesauce, red fruit compote, fresh fruit, etc. 385 kcal per serving