Rijstpap - Rice Pudding

Rijstpap - Rice Pudding Recipe

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Carolyn Haas


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!!


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5 Min
30 Min
Stove Top


  • 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
  • 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.

Printable Recipe Card

About Rijstpap - Rice Pudding

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: Dutch

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