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The Best Rice Pudding Ever…

by Sandy

Rice pudding

I’m often making fun of food blogs that make use of the phrase “the best…”. Every other blog nowadays claims to have the best recipe for one or the other thing. I think it’s presumptuous and I promised myself I would never do that. However… this rice pudding recipe is quite special to me. It’s a family recipe my mother has tweaked and adjusted so much when I was a child and the current manifestation of it is just that: the best rice pudding recipe ever. Of course it’s all a matter of taste. Rice pudding in Germany is generally cooked for the entire time in milk and so all the starch from the rice remains in the milk. So the result is quite thick and pasty. In spain however the rice is pre-cooked in water to release some of the starch, so the pudding is milky and lighter and more liquid, which I prefer. And for the latter THIS has to be the best recipe.

Rice pudding

Rice pudding

Rice pudding

Best Rice Pudding Ever!

Rice Pudding

Milky, creamy rice pudding.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 6


  • 250 g short grain rice
  • 15 tbsp sugar
  • 1300 ml whole milk
  • 1 lemon zest
  • 1 cinnamon stick
  • 1 tsp ground cinnamon


  • Take a large pot, fill it halfway with water and add the rice. Cook for 8 minutes. Drain the rice and the put it back in the pot.
  • Carefully peel the zest of the lemon. The bigger the pieces, the better, because you have to fish them out later again, so I always try to peel of one long strand of zest.
  • Add the milk, sugar, lemon zest and cinnamon stick to the pot.
  • Put on medium to high heat. When it starts to boil, turn down the heat and cook gently for 20-25 minutes, stirring often. Be careful at this stage because the mixture tends to cook over and make a horrible mess on your stove, so stay close and keep stirring.
  • You're looking for a consistency that looks slightly too liquid in the pot. It will thicken up later as it cools down so don't leave it too long.
  • Take out the cinnamon stick and lemon zest.
  • Fill the rice pudding into serving bowls and refrigerate for at least 3 hours.
  • Dust the top with ground cinnamon before serving.

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Jacqui bellefontaine 22nd January, 2016 - 6:52 pm

I tend to cook my rice in the milk but you have convinced me to give it a try your way. I love rice pudding so any excuse:)

Sandy 22nd January, 2016 - 8:47 pm

Awesome! Let me know if you like this version.

Lidia Carmona 25th March, 2016 - 5:37 pm

Today I have made the rice pudding. It is the best I’ve tasted!!

Sandy 26th March, 2016 - 1:16 pm

It really is! <3 <3 <3

Archita 30th September, 2016 - 3:49 am

That pudding looks heavenly ?
I was looking for a light version that doesn’t use eggs. Rice pudding is my sister’s fav…so I am definitely going to make it as a surprise for her :)

Sandy 2nd October, 2016 - 5:46 pm

Thanks so much, Archita! :)


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