The perfect rice pudding: A guide to laziness

 Zubereitungsdauer: ca. 30 Min.
 für 1 Person
 Schwierigkeitsgrad: leicht
Rice Pudding
50 g rice per person
100 ml milk
1/2 vanilla pod (including pulp)
1 pinch of salt
Caramel Sauce
100g sugar
30 ml of water
30g butter
60 ml whipped cream (cream)
frozen raspberries
Special Equipment
Aus der Region
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I adore simple pleasures.
They are the last refuge of the complex. (OSCAR WILDE)
There are days when we want simplicity. Rice pudding is simple. And delicious. It’s heavenly with caramel sauce and some cinnamon. With frozen raspberries the simple milky rice becomes one of my favourite dishes. Creamy, sweet and thick. The ice-cold raspberries add a fruity-sour kick and melt in your mouth. Anyone with this and a good book at hand is very fortunate.
This recipe is the perfect guide to laziness.

1. Scribe the vanilla pod and scrape out the pulp with the back of the knife. Place vanilla pod and pulp, milk, a pinch of salt and rice in a saucepan and bring to a boil. Cook on low heat for about 20 minutes. Make sure to always keep stirring so the bottom doesn’t burn.

2. Mix the sugar and the water for the caramel sauce. Stir briefly to allow the sugar to dissolve. Heat slowly until a golden color develops for about 5 minutes. Stir again briefly and remove from heat. Now stir in the butter, careful, it might foam a bit. Then add the whipped cream to create a creamy consistency.

3. Serve with the frozen strawberries on  top.


I don’t add any sugar at all to the rice pudding, the caramel sauce brings enough sweetness. If you want your rice pudding without caramel but only with cinnamon and sugar, you should still cook the rice without sugar – it prevents the rice grains from getting soft. Add the sugar only after cooking.

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