Creamy Rice Pudding
Thermomix recipe: Creamy Rice Pudding. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g short-grain rice (e.g., Arborio or pudding rice)
- 1000 g full-fat milk
- 70 g granulated sugar (adjust to taste)
- 1 tsp vanilla extract or 1 vanilla pod, split
- Pinch of salt
- 15 g unsalted butter (optional, for richness)
- Ground cinnamon, for serving
Instructions
- Add the full-fat milk, granulated sugar, vanilla extract (or vanilla pod), and salt to the Thermomix bowl.
- Heat the milk mixture for 5 min / 90°C / Speed 1. This helps dissolve the sugar and warm the milk.
- Add the short-grain rice to the bowl. Insert the butterfly whisk, ensuring it is correctly seated. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation and prevent splattering.
- Cook the pudding for 40-50 min / 90°C / Speed 2 / Reverse. The cooking time may vary slightly depending on the rice type and desired consistency.
- After 25 minutes of cooking, pause the Thermomix. Carefully remove the simmering basket and scrape down the sides and bottom of the bowl with the spatula. Check the consistency and add an additional 50-100g of milk if the pudding appears too thick. Replace the simmering basket and continue cooking.
- Once cooking is complete, cook for an additional 1 min / 90°C / Speed 1 / Reverse to ensure even distribution and prevent sticking.
- Remove the butterfly whisk (if used) and the vanilla pod (if used). Stir in the optional unsalted butter until melted and well combined.
- Pour the rice pudding into individual serving bowls. Serve warm or chilled, sprinkled generously with ground cinnamon.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.