Recipe by NorthwestGal
This is a typical German recipe for Rice Pudding. For this recipe, you don't want to substitute brown rice as it won't get creamy. It is typical to sprinkle a cinnamon and sugar on top of each serving, though some prefer to add fruit, with cherries a popular choice.
Top Review by Chef Buggsy Mate
WOW!!! I now have a go to favorite rice pudding recipe! In the past I have always made different baked rice pudding recipes because that is how my mom always made it when I was growing up. This recipe is so much better...creamy, not overly sweet...just perfect. I actually made this for breakfast for the kids and I this morning. I wanted something hot but didn't want to make oatmeal. The kids were shocked when I told them I was serving them a pudding for breakfast. They told me they would gladly eat it for dessert too. Thanks for sharing this wonderful recipe. Made and reviewed for the Best of 2010 Recipe Tag game.
- 236.59 ml short grain white rice
- 59.14 ml sugar
- 709.77 ml milk
- 236.59 ml cream
- 0.59 ml salt
- 2 inch piece vanilla beans, split open (or 1 teaspoon vanilla extract)
Directions See How It's Made
- Mix the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often.
- Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often.
- Scratch out vanilla seeds and stir into pudding. Discard vanilla bean pod.
- Serve warm with cinnamon and sugar or fruit compote, or both.