Rice Pudding with Donkey Milk: Step-by-Step Recipe

Rice pudding is one of the classic desserts. With donkey milk, it gets a light, slightly sweet note. The trick: The rice is first cooked in water, and the donkey milk is added only at the end. This best preserves its delicate flavor.

Ingredients for 2 servings

• 100 g rice pudding rice (round-grain rice)
• 350 ml water
• 200 ml donkey milk (thawed)
• 1–2 tbsp sugar
• 1 pinch of salt
• Scrapings from half a vanilla pod or 1 packet of vanilla sugar
• optional: 1 tbsp butter

Preparation

1. Cook the rice: Put the rice, water, salt, and vanilla in a pot, bring to a boil, and let it simmer covered on low heat for about 25 minutes. Stir occasionally.
2. Check: The rice should be soft and have absorbed most of the water.
3. Add the donkey milk: Set the pot to the lowest heat, stir in the donkey milk and sugar, and gently heat everything until the rice is creamy. Do not let the milk boil.
4. Finish: Stir in butter if desired and let it sit for 5 minutes.
5. Serve: Serve warm or chilled.

Toppings

• Cinnamon and sugar
• Apple compote or plum jam
• Fresh berries or cherries
• Roasted almonds and a touch of orange zest

Tips

• Donkey milk is thinner than cow's milk. For a particularly creamy consistency, add a splash of cream.
• Thanks to the natural sweetness of the donkey milk, you often need less sugar.
• Instead of fresh donkey milk, you can dissolve 20 g of donkey milk powder in 180 ml of water.

Frequently Asked Questions

Can I cook the rice directly in donkey milk?

It is possible, but we recommend the version with water: This way you need less donkey milk and its flavor comes out better at the end.

How long does rice pudding keep?

Covered in the refrigerator for 1–2 days. Stir in a splash of donkey milk before serving.

Note: Donkey milk contains milk protein and lactose.