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rijstpap - rice pudding

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

My husband's mother was from Belgium and he had once mentioned her rice pudding. I did not realize until I met his cousin this summer, that rice pudding with saffron is a very typical and ubiquitous Belgian dish. So, I decided to try combining several different recipes - and used less sugar and 1% milk, not whole milk to make it more WW friendly. He liked it, but said he thought his mom's had raisins - maybe!!

yield 6 -8
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For rijstpap - rice pudding

  • 4 c
    milk (1%, 2% or whole - i used 1%)
  • 2/3 c
    white rice (i used short grained)
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    cinnamon (or 1 cinnamon stick)
  • 1 pinch
    salt
  • 1 or 2 pinch
    saffron threads
  • 4 tsp
    white sugar or vanilla sugar
  • brown sugar and whipped cream for optional garnish

How To Make rijstpap - rice pudding

  • 1
    Put milk, rice, vanilla, salt, saffron and cinnamon /stick in heavy sauce pan. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir often
  • 2
    Stir in sugar and simmer for another 10 minutes. Remove cinnamon stick, if using.
  • 3
    Serve with a sprinkle of brown sugar and/or a squirt of whipped cream.
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