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Comfort food Vegetarian Classic Family Quick Dutch Dessert

Rice pudding is one of those dishes everyone has a memory of. Creamy, soft and just a little sweet, it’s perfect for a quiet Sunday morning or an easy weeknight meal. The secret is patience and a good braising pan that distributes heat evenly so the pudding doesn't burn and cooks slowly and gently. Cast iron is the rice pudding's best friend here.

Recipe

Rice Pudding

Thick, creamy rice pudding that gently simmers in the pan until it's perfectly smooth. Comfort food at its best, ready for the whole family.

Course	Dessert
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	5 min
Total	45 min

Equipment

Cast-iron braising pan
Wooden spoon or heatproof spatula
Measuring jug
Deep bowls

Ingredients

200 g short-grain rice (pudding or dessert rice)
400 ml water
1 liter whole milk
60 g white sugar
2 packets vanilla sugar
1 pinch of salt
Cinnamon, to taste

How to make rice pudding?

Put the rice and the water in the braising pan and bring to a boil over medium-high heat. Stir occasionally so the rice doesn't stick.
As soon as the water is almost completely absorbed, add the whole milk. Pour the milk in two or three additions so the temperature doesn't drop too quickly.
Turn the heat down low and let the pudding simmer gently. Stir well every few minutes so the milk doesn't scald on the bottom.
After about 20 minutes, add the sugar and the vanilla sugar. Stir well and let the pudding simmer another 10 to 15 minutes until it reaches the desired thickness. The longer it sits, the thicker it will get.
Taste and add a pinch of salt. This enhances the sweet flavor. Remove the pan from the heat.
Spoon the rice pudding into deep bowls and sprinkle generously with cinnamon and, if you like, a little extra sugar. Serve immediately, as the pudding thickens quickly.

Cooking mode Prevents your screen from going to sleep

The power of rice pudding lies in its simplicity. Good milk, the right rice and a pan that holds heat. A cast-iron braising pan does exactly what you need here: even heat without hot spots, so your pudding stays smooth and creamy. No burned bottom, no fuss.

Want a lighter pudding? Replace part of the milk with cream and stir in a knob of butter at the end. Craving a fresh topping? A spoonful of strawberry jam or some fresh fruit completes the dish. Enjoying can be that simple.