This has been on my list to try for years, but I never actually made it. Rice pudding was never that appealing to me in the past. My dad was disgusted only by the thought of it and that is why we never ate it at home. But a few years ago I ate Sütlaç in Turkey. This is rice pudding too and I loved it. From that moment on I wanted to make it myself too.

Now it is starting to get a bit colder, I loved the idea of eating a warm bowl of rice pudding on Sunday morning. Traditional Dutch rice pudding. So that is what I did. Usually, you use dessert rice for rice pudding, but you can also use a left-over of white rice/risotto rice. I had some Turkish rice left (that is similar to risotto rice), so I used that in my rice pudding.

If you eat it warm it is more like porridge, when you leave it to cool down (as you can see on the pictures) it becomes more like a pudding. I put it in the microwave before I ate it, because I prefer to eat it warm.

What do you need (for 1 portion)

• 50 g rice 
• 250 ml lactose-free milk
• a splash of vanilla aroma
• a pinch of salt
• some sugar to taste
• optional: cinnamon

How to prepare the rice pudding

1. Bring the milk with a splash of vanilla aroma to boil.
2. Add the rice and a pinch of salt and let the rice cook on medium heat for about 12 minutes.
3. Stir it through well while cooking (really!)
4. Take the rice off the fire and stir some sugar to taste through.
5. Put the rice pudding in a bowl, add some cinnamon on top and eat it while it is still lukewarm.

If you already had a left-over of rice you put this in the pan and add milk on top (about as much milk as the layer of rice). Bring this to boil and leave it to simmer for 15-20 minutes. Add salt, sugar and cinnamon to taste. 

Will you let me know if you make my rice pudding? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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