German cuisine · Desserts & Sweets

Rice Pudding with Cinnamon and Sugar

Round-grain rice swells creamy in vanilla milk and comes to the table warm under a blanket of cinnamon sugar.

Ingredients · for 4 servings

• 250 g round-grain rice
• 1 l whole milk
• 60 g sugar
• 1 pinch salt
• 1 vanilla pod
• 1 organic lemon
• 20 g butter
• 3 tbsp cinnamon sugar

Instructions

1. Slit the vanilla pod lengthwise and scrape out the seeds; from the lemon washed in hot water, thinly peel off a wide strip of zest.
2. Slowly bring the milk to a boil in a heavy pot with the sugar, salt, butter, vanilla seeds, vanilla pod and lemon zest, stirring so nothing boils over.
3. Stir in the rice and immediately turn the heat down to the lowest setting as soon as the milk simmers again.
4. Cover and let the rice pudding swell very gently for 30–35 min., stirring up from the bottom every 5 min. so it doesn't stick.
5. Remove the vanilla pod and lemon zest; the rice should be soft and the mixture still slightly runny – it thickens noticeably as it cools.
6. Spoon warm into bowls, sprinkle generously with cinnamon sugar and serve immediately.