Rice with Milk (Thermomix / Cookidoo Style)
Creamy, comforting, and gently sweet, Rice with Milk is a timeless classic enjoyed warm or chilled. This traditional recipe delivers perfectly cooked rice in rich milk, with a smooth texture and subtle flavour. Ideal for breakfast, dessert, or a comforting snack, it’s simple to prepare and loved by all ages.
Ingredients (Serves 4)
-
200 g white short-grain rice (or arborio)
-
1,000 g full-cream milk
-
40 g sugar (adjust to taste)
-
1 teaspoon vanilla sugar or vanilla extract
-
1 pinch salt
-
Ground cinnamon, for serving (optional)
Method (Thermomix)
-
Add ingredients
Place rice, milk, sugar, vanilla, and salt into the mixing bowl. -
Cook
Cook 30 min / 90°C / Reverse / Speed Soft, with the simmering basket placed on top of the lid instead of the measuring cup to prevent splashing. -
Check consistency
After cooking, stir gently with the spatula. If a thinner consistency is preferred, add 50–100 g milk and mix 10 sec / Reverse / Speed 2. -
Serve
Serve warm or chilled, sprinkled with cinnamon if desired.
Tips for Best Results
-
Use short-grain rice for the creamiest texture
-
Full-cream milk gives the richest result
-
Rice thickens as it cools—add milk if reheating
-
Do not skip reverse mode to avoid breaking the grains
Variations
-
Creamier version: Stir in 50 g cream after cooking
-
Dairy-free: Use almond or oat milk (texture will vary)
-
Fruit style: Serve with stewed apples or berries
-
Extra flavour: Add lemon peel during cooking, remove before serving
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk.
Final Note
This Cookidoo-style Rice with Milk recipe is simple, reliable, and comforting—exactly how a classic should be. Smooth, creamy, and lightly sweet, it’s perfect any time of day and easy to customise to your taste.