How To Make Rice Pudding


* 200 g short grain rice
* half a vanilla pod
* 3 pieces of star anis
* 350 ml milk
* 350 ml cream
* 100 g sugar
* 3 egg yolks
* 1 whisk
* 1 wooden spoon
* 1 saucepan
* 1 cutting board
* 1 knife
* 1 spoon
* 1 bowl


Step 1:

Prepare the base

Make a slit in the vanilla pod along its length, being careful not to cut all the way through. Scrape the pulp from the inside of the pod and place both the pod and pulp in the saucepan.
Add the star anis, the milk and the cream and bring the mixture to a boil.

Step 2:

Add the rice

When boiling, add the rice, and return to a boil then reduce the heat to a simmer. Stir regularly and let it simmer for 15-20 minutes.


Remember to stir during this phase or your rice pudding may burn on the bottom!
Take out the anis and the vanilla bean and remove the pan from the heat.

Step 3:

Prepare the egg mix

Put the eggs and sugar into a bowl. Using the whisk, whip them together until the mixture becomes pale in colour.

Step 4:

Add the egg mix

Add a little of the pudding to the egg mix, just enough to raise the temperature of the eggs. Pour all of the egg mixture into the saucepan with the rice pudding and stir it together well.

Step 5:

Finish on the stove

Return the saucepan to the stove on a low heat and stir it constantly until it thickens. This usually takes about a minute.

Step 6:


Your Rice Pudding is now ready to serve. Enjoy it either warm or cold. If you wish, you can also garnish with a dollop of jam or some fresh fruit.
A quick tip: To reheat rice pudding, first heat a few tablespoons of water in a pan and then fold it into the pudding.