Rice pudding made with the Thermomix® using 1000 g milk, 250 g pudding rice, 150 g double cream and 50 g butter. 45 minutes at 90 C, speed 1, then 10 minutes to rest and absorb. Creamy, velvety and just like grandma used to make. 4 servings, 57 minutes.
Favourite Rice Pudding Recipe Thermomix®
Ingredients 0 / 9 ✓
- 1000 g milk 3.5 % or 3.8 % fat
- 150 g double cream
- 250 g pudding rice
- 50 g butter
- 80 g sugar
- 2 tsp vanilla sugar
- 1/2 tsp salt
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
Instructions 0 / 3
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1
Cook the rice pudding.
Add milk, cream, rice, butter, sugar, vanilla sugar and salt to the mixing bowl and cook for 45 min / 95°C / reverse direction / speed 1.
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2
Leave to rest.
Transfer the rice and leave to rest for 10 minutes.
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3
Serve.
Mix together the cinnamon and sugar and sprinkle over the rice pudding before serving.
Tip: If you want to save calories, simply leave out the cream and butter. If the rice pudding becomes too thick, stir in a little more milk.
Video
Nutrition per serving
Why our rice pudding turns out creamier than standard recipes
Goes well with: Cherries and apple sauce.
Also worth a look: German Glass Dessert Thermomix®.
Most Thermomix® rice pudding recipes work with just milk, sugar and salt: 1000 g milk, 200 g rice, 50 g sugar, done. We add 150 g double cream and 50 g butter. The cream increases the fat content and makes the rice silkier, while the butter adds a fine, smooth finish. We also cook at 90 C rather than 95 or 100 C: gentler, without reverse direction, and without a burnt milk skin forming on the mixing bowl base. If you like, serve it with classic apple sauce or a cinnamon and sugar mix on top.
45 minutes at 90 C, speed 1: add everything and let it cook
Add 1000 g whole milk (3.5 % or 3.8 % fat), 150 g double cream, 250 g pudding rice, 50 g butter, 80 g sugar, 2 tsp vanilla sugar and 1/2 tsp salt to the mixing bowl. Then cook for 45 minutes at 90 C on speed 1. Do not stir and do not open the lid. The Thermomix® takes care of everything. The salt lifts the flavour, the butter makes the rice silky and the cream provides the extra creaminess.
10 minutes to rest: why this makes all the difference
After the 45 minutes, transfer the rice pudding from the mixing bowl into a bowl and leave to rest for 10 minutes. During this time the rice absorbs the remaining liquid and becomes even creamier. Serve the rice pudding too early and the consistency will be too runny. Leave it too long and you will end up with a firm lump. 10 minutes is the right moment.
Short-grain rice is essential: why basmati and jasmine do not work
Pudding rice is a special short-grain variety that releases a large amount of starch during cooking. That starch is what makes the rice creamy and slightly sticky. The best-known pudding rice is Arborio, sold as broken rice in supermarkets under the name “pudding rice”. Long-grain varieties such as basmati or jasmine release too little starch and remain grainy. In a pinch, sushi rice also works, as it is likewise a starchy short-grain variety.
The ratio of rice to milk is 1:4. That means 250 g rice to 1000 g milk. Less milk makes the rice too firm; more makes it too thin.
Berries, chocolate, coconut milk: 4 variations
- With berries: Add fresh or frozen strawberries, raspberries or blueberries to the finished rice pudding. The coldness of frozen berries works beautifully with the warm rice.
- Chocolate rice pudding: Add 2 tbsp cocoa powder and 50 g chopped chocolate to the mixing bowl.
- Apple and cinnamon: Add diced apples and 1 tsp extra cinnamon to the finished rice pudding.
- With coconut milk: Replace the whole milk with coconut milk. This gives a more exotic variation that tastes especially good served with fresh mango.
For anyone who wants to cook the rice pudding without sugar: xylitol works as a sugar substitute. Homemade almond milk or oat milk instead of cow’s milk also makes a good vegan rice pudding.
Cinnamon and sugar: how we serve rice pudding
Sprinkle the finished rice pudding with a mixture of 2 tbsp sugar and 1/2 tsp cinnamon. In Scandinavia, rice pudding is a firm part of the Christmas meal. There, a single almond is hidden inside the pudding, and whoever finds it receives a small gift. A lovely tradition that brings fun to the table for us too.
3 to 4 days in the fridge, freezing works too
Stored in an airtight container, the rice pudding keeps in the fridge for 3 to 4 days. Stir in a little milk before reheating, as the rice thickens in the fridge. Freezing also works: freeze in individual portions, defrost overnight in the fridge and reheat in the mixing bowl with a little milk. If the rice pudding has turned out too runny: simply cook for a few more minutes. Too firm: stir in a little milk.
