German classics
Creamy rice pudding with cinnamon
Short-grain rice simmers gently in milk and is served with a little cinnamon sugar.
- Total time
- 45 min
- Servings / pieces
- 3
- Topic
- German classics
Rice pudding needs a roomy saucepan and a low heat. As the grains cook slowly, they release starch and thicken the milk without another binding ingredient. Use pudding rice or a suitable short-grain variety. Long-grain rice keeps a different structure and will not give the same creamy result. Keep the milk at a gentle simmer and stir regularly to clear the bottom of the pan. Some sugar goes into the pudding, with the remainder offered as cinnamon sugar so each bowl can be sweetened to taste at the table.
Method
Step by step
- 01
Warm the milk gently
Put the milk, vanilla, salt and 15 g sugar into a roomy saucepan. Warm, stirring occasionally, until it is just approaching a boil. Stay nearby because hot milk can rise suddenly.
- 02
Stir in the rice
Stir in the rice and turn the heat down. Keep the mixture at a quiet simmer rather than a vigorous foam. Set the lid slightly ajar so some steam can escape.
- 03
Simmer and stir
Cook for about 25–30 minutes. Every few minutes, stir thoroughly across the whole base and around the edges. If the liquid reduces too much, add a small splash of extra milk.
- 04
Test the grains
Taste a grain. It should be soft without a hard white centre. Simmer for another 5–10 minutes if needed, then take off the heat and let it rest for 5 minutes.
- 05
Add cinnamon sugar
Mix the remaining 10 g sugar with the cinnamon. Stir the pudding again, loosen with a little milk if necessary and divide between bowls. Sprinkle with cinnamon sugar or offer it separately.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Stir carefully rather than constantly
You do not need frantic continuous stirring, but regular thorough stirring matters. A flat spatula reaches the base well. If the milk catches and smells burnt, carefully transfer the unaffected upper portion to a clean pan. Avoid scraping up the dark deposits, which would spread the burnt flavour.
Warm and cold textures differ
Warm rice pudding should still flow a little. The starch continues setting as it cools, producing a firmer texture. Allow extra milk for pudding intended to be eaten cold. Put leftovers into shallow containers and cool promptly. Reheat thoroughly with additional milk stirred in to loosen the mixture.
Kitchen questions
One more question?
Should I rinse the rice first?
Not for this method. Starch on the grains helps provide the creamy texture you want.
Why is the rice still hard?
The heat may have been too low, or the liquid may have reduced too soon. Add a little warm milk and simmer gently until the grains soften.
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