Rijstepap met Kaneel (Dutch Rice Pudding with Cinnamon)
Why this recipe works
- Naturally creamy texture: Short-grain rice releases starch as it cooks, helping the milk thicken into a smooth, spoonable pudding.
- Simple ingredients: Milk, rice, sugar, vanilla and cinnamon create a full-flavoured dessert without needing eggs or cream.
- Warm and comforting: A low, gentle simmer gives the pudding its soft texture, while cinnamon adds a familiar aromatic finish.
Get the most out of this recipe
Texture tips
- For a creamier pudding: Keep the heat low and stir regularly so the rice releases starch evenly into the milk.
- For a looser finish: Stir in a little extra milk at the end until the pudding reaches the consistency you prefer.
- For a thicker set: Cook a little longer over low heat, stirring constantly as the pudding tightens.
Common mistakes
- Letting the milk catch: Milk can scorch if the heat is too high, especially towards the end of cooking, so reduce the heat if the pan starts to stick.
- Stopping too early: The pudding should be thick and creamy, with tender rice; if the grains are still firm, continue simmering gently.
Ingredient notes
- Use short-grain rice: Short-grain rice gives the pudding its classic soft, creamy texture; long-grain rice will cook up less plush.
- Adjust the sweetness: Caster sugar dissolves smoothly, while light brown sugar adds a gentle caramel note if you prefer a deeper flavour.
- Finish with cinnamon: A final sprinkle of ground cinnamon gives rijstepap its recognisable warm, fragrant topping.
Make-ahead tips
- Make ahead: Cooked rijstepap can be cooled, covered and refrigerated for up to 3 days.
- Reheat gently: Warm it in a saucepan over low heat with a little milk, stirring until smooth and hot throughout.
- Best served warm: The texture is softest when freshly made, though it reheats well when loosened with milk.
Equipment you'll need
Ingredients
Instructions
- Pour the whole milk into a saucepan and bring it just to a gentle simmer over medium heat, stirring now and then so it does not catch. Stir in the short-grain rice and fine sea salt.
- Reduce the heat to low and cook very gently, stirring frequently, for 30 to 35 minutes until the rice is tender and the pudding is thick and creamy. If it starts to stick, lower the heat and stir more often.
- Stir in the caster sugar and cook for 2 to 3 minutes until fully dissolved. Take off the heat and stir in the vanilla extract.
- Spoon into bowls and sprinkle the ground cinnamon over the top. Serve warm.
Recipe notes
Tips
- Keep the heat low and stir often, especially towards the end, to prevent the milk from scorching and to keep the texture silky.
- For a looser pudding, stir in a splash of extra whole milk at the end; for a thicker set, cook for a few minutes longer, stirring constantly.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with light brown sugar for a gentle caramel note.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate. Reheat gently in a saucepan over low heat with a splash of whole milk, stirring until smooth and piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (10min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk
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