Milk rice


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Put the cleaned rice in a saucepan, pour the milk, observing the ratio of 1: 4 rice to milk. Add the vanilla and bring to the boil on low heat, stirring occasionally so as not to burn. This allows the rice to gradually absorb the milk and rise. Once it thickens and becomes creamy, remove from the heat and distribute in dessert bowls. Keep in mind that it will thicken even more after it cools down. If you boil it too thick, when it cools, it will become dry and will not be pleasant to eat.

As for cinnamon, its raw taste is quite specific and not everyone likes it. If you don’t like it, skip it. On the other hand, you can enhance the vanilla in the dessert.


  • 1 l fresh milk
  • 200 ml water
  • 250 g rice
  • 300 g sugar
  • 1 tbsp starch
  • 1 sachet vanilla
  • cinnamon on request


  1. Pour 200 ml of water into a saucepan and bring to the boil.
  2. Add the cleaned and washed rice and cook over low heat, stirring to avoid burning.
  3. When the rice absorbs the water, pour in the milk and bring to the boil. Stir occasionally.
  4. Add the sugar and stir until completely dissolved.
  5. Dissolve 1 tablespoon of starch in 100 ml of fresh milk, mix well and add to the rice. Stir until thickened.
  6. Remove from the heat, add the vanilla flavor and stir.
  7. Distribute the warm milk rice in bowls and allow to cool. If desired, you can sprinkle with cinnamon.

Caution: Contains fresh milk, which may cause allergic reactions.