Vanilla semolina pudding
Semolina pudding with a Madagascar Bourbon vanilla pod, cooked in a few minutes, served warm or cold.
- Prep 10 min
- Cooking 15 min
- Total 25 min
- Serves 4 servings
- Difficulty Easy
Semolina pudding cooks in a few minutes in milk flavoured with vanilla, giving a finer texture than rice pudding and ready much more quickly.
Bourbon vanilla infuses the whole of the milk here. Our family grows and prepares this vanilla in the SAVA region, in north-eastern Madagascar.
Preparation
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Split the vanilla pod lengthways and scrape out the seeds.
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In a large saucepan, pour the milk, add the split pod, the seeds and the salt. Bring to a simmer over medium heat.
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Remove the pod, then pour the semolina in a thin stream into the hot milk, whisking constantly to avoid lumps.
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Cook over low heat for 8 to 10 minutes, stirring regularly, until the semolina thickens and coats the spoon.
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Off the heat, add the sugar and mix well.
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Divide between 4 bowls. Serve warm, or leave to cool then keep in the refrigerator for a firmer texture.
The little extra that changes everything
Pour the semolina in a thin stream, whisking without stopping: this is the step that avoids lumps. For a creamier texture, replace 200 ml of milk with full-fat liquid cream. To adjust the amount of vanilla to your taste, see dosing vanilla. Another milk-based dessert, made with rice: tonka bean vanilla rice pudding. Our products for this recipe: Madagascar Bourbon vanilla pods
