Go Back

Rice Pudding

Milky, creamy rice pudding.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
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.