Rijstpap

Name: Rijstpap
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 200g round grain rice; 1L whole milk; 100g sugar; 1 vanilla pod, split (or 2 tsp vanilla extract); Pinch of salt; Ground cinnamon; Dark brown sugar (cassonade); 30g unsalted butter

Rijstpap / Riz au Lait (RAYST-pahp)

Belgian Rice Pudding

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 277 kcal

A creamy, slow-cooked rice pudding enriched with whole milk and vanilla, served warm with a sprinkling of cinnamon and dark brown sugar — the ultimate Belgian comfort dessert.

Nutrition & Info

Protein 7.0g

Carbs 42.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

heavy saucepan wooden spoon serving bowls

Presentation Guide

Vessel: ceramic bowl

Garnishes: cinnamon, dark brown sugar

Accompaniments: speculoos biscuit

Ingredients

200g round grain rice
1L whole milk
100g sugar
1 vanilla pod, split (or 2 tsp vanilla extract)
Pinch of salt
Ground cinnamon
Dark brown sugar (cassonade)
30g unsalted butter

Instructions

1
Rinse rice in cold water. Bring milk to a gentle boil in a heavy saucepan with the vanilla pod and salt.
2
Add rice and reduce heat to the lowest setting. Cook for 35-40 min, stirring regularly, until the rice is very tender and the pudding is thick and creamy.
3
Stir in sugar and butter. Remove vanilla pod.
4
Serve warm in bowls, topped with a generous sprinkle of cinnamon and dark brown sugar.
5
The pudding thickens as it cools — add warm milk to loosen if reheating.

💡

Did You Know?

In Belgium, rijstpap is considered a healing food and is traditionally served to children when they are sick, similar to chicken soup in other cultures.

Chef's Notes

Equipment Tips

heavy saucepan
wooden spoon
serving bowls

Garnishing

cinnamon, dark brown sugar

Accompaniments

speculoos biscuit

The Story Behind Rijstpap

Rijstpap is one of Belgium's most comforting home desserts, passed down through generations. The combination of warm, vanilla-scented rice pudding with cinnamon and cassonade (dark brown sugar) is distinctly Belgian. It appears in homes, school cafeterias, and even upscale restaurants as a nostalgic dessert.

🕐 Traditionally enjoyed dessert or afternoon snack 📜 Origins: Traditional Belgian

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