🇧🇪 Belgian Cuisine

Rijstpap

Belgian Rice Pudding

Prep Time 45 min

Servings 4

Difficulty Easy

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.

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.