Homemade German-style rice pudding

Based on 1 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
750 ml milk
200 g short grain rice
vanilla bean
3 tbsp butter
6 tbsp sugar
2 tsp ground cinnamon
salt
dried apricots (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (with lid)
  • cooking spoon
  • bowl (small)

Nutrition per serving

Cal
687
Protein
15 g
Fat
30 g
Carb
92 g
  • Step 1/2

    • dried apricots (for serving)
    • vanilla bean
    • 3 tbsp butter
    • 200 g short grain rice
    • 750 ml milk
    • 3 tbsp sugar
    • salt
    • cutting board
    • knife
    • pot (with lid)
    • cooking spoon

    Chop apricots and set aside. Use a sharp knife to split vanilla bean lengthwise. Scrape seeds out and set both seeds and bean aside. In a pot, melt butter over medium heat. Add rice and briefly sauté. Add milk, vanilla seeds and pod, some sugar, and a pinch of salt. Mix to combine and bring to a simmer over medium heat. Cover, reduce heat to low, and let cook for approx. 20 min., stirring occasionally.

  • Step 2/2

    • 3 tbsp sugar
    • 2 tsp ground cinnamon
    • bowl (small)

    Combine remaining sugar and cinnamon. Sprinkle some cinnamon-sugar over each serving and serve with dried apricots. Enjoy!

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