Semolina pudding with milk

On some mornings, especially when I'm in the mood for something simple, I make semolina pudding with milk. I don't complicate things at all. I put a pot on the stove, take the milk out of the fridge, prepare the rest of the ingredients on the counter, and have everything ready in 20 minutes. Usually, I also add orange zest, if I have it on hand, because it gives a nice flavor. It's one of the quick breakfasts or desserts I make when I need something sweet but without too much hassle.

Quick Info

Total Time: 20-25 minutes
Servings: 4
Difficulty: easy

Ingredients

700 ml milk (whole milk or plant-based milk)
1 and a half cups semolina (approx. 150 g)
1 tablespoon sugar (or more/less, to taste)
1 heaping tablespoon honey
1 small cube of butter (15-20 g)
Grated zest of one orange
A few drops of vanilla extract (or a packet of vanilla sugar)
Cranberry jam (or another jam, for serving)
Coconut (for decoration)
Raisins (optional, for topping)
A pinch of salt

Preparation Method

1. Heat the milk in a double-bottomed pot over medium heat. You can also use a bain-marie if you want to avoid the milk sticking, but on low heat, stirring often, it won’t stick.
2. Add a pinch of salt and, when the milk starts to simmer, gradually sprinkle the semolina while continuously whisking. If you pour all the semolina at once, lumps will form.
3. Continue stirring on low heat for about 5-7 minutes until the semolina swells and the pudding thickens.
4. When it’s almost ready, add the butter, honey, sugar, orange zest, and vanilla. Mix well to melt and combine everything.
5. Turn off the heat and let the pudding cool for 2-3 minutes, then you can pour it into bowls or molds. If you want to unmold it onto a plate, place plastic wrap at the bottom and let it cool in the fridge for 10-15 minutes.
6. When serving, top with cranberry jam, coconut, and, if you like, a few raisins.

Why I make this recipe often

It’s quick, I don’t need complicated ingredients, and I can use what I have at home. I like that I can control how sweet it is and that it works as breakfast, snack, or dessert. It keeps well in the fridge for a day or two without changing its texture much.

Tips and Variations

Tips

Always stir, especially at the beginning, to prevent the semolina from sticking.
If you want a more fluid consistency, use less semolina (about 120 g). For a firmer pudding, use almost 150 g.
If you don’t have an orange, you can add a bit of lemon juice at the end, but it won’t have the same taste.

Substitutions

Animal milk can be replaced with soy, almond, or oat milk. The taste will be slightly different, but the texture remains almost the same.
Honey can be omitted or replaced with maple or agave syrup if it needs to be vegan.
Butter can be replaced with plant-based margarine or a bit of neutral oil, but the taste won’t be as creamy.

Variations

You can replace cranberry jam with any other jam you prefer (raspberry, cherry, apricot).
Instead of coconut, a bit of cinnamon or ground nuts works too.
You can add the raisins directly into the pudding with the semolina if you prefer them softer.

Serving Ideas

Semolina pudding can be poured into small molds, then unmolded onto a plate and decorated with fresh fruit.
It’s good warm, but also cold from the fridge.
You can serve it with fresh orange juice or cold milk on the side.

Frequently Asked Questions

1. What do I do if the semolina sticks to the bottom of the pot?
If you feel it starting to stick, immediately transfer the pudding to another pot and continue stirring. Avoid scraping the stuck part to not change the flavor.

2. How long should I boil the semolina?
Generally, 5-7 minutes from the first boil is enough. If you leave it too long, it will harden.

3. Can it be made without sugar?
Yes, you can just use honey or natural sweeteners, or you can leave only the flavor of the milk and vanilla, especially if you use already sweetened plant milk.

4. Can I add an egg?
If you want a thicker pudding, you can beat 1 egg with the milk, but it’s not necessary for the classic version.

5. Can the pudding be frozen?
I do not recommend it, as the texture will not be pleasant after thawing. It’s best to make only what you can consume in 1-2 days.

Nutritional Values (per estimated serving)

Calories: 230 kcal
Protein: 6 g
Carbohydrates: 39 g
Fat: 5 g
Sugar: 15 g
Nutritional content varies depending on the type of milk and the amount of sugar and honey used.

Storage and Reheating

Semolina pudding can be stored in the fridge, covered, for up to 2 days. If you want to reheat it, put a portion in the microwave for 30-40 seconds or heat on low with a splash of milk to regain creaminess. It can also be eaten cold; it’s just as good.

As you probably already know, it's not great philosophy. :) So, we boil the semolina in milk. I always cook it in a double boiler and mix it with a whisk for a smooth blend. We add grated orange peel and vanilla. Finally, the butter, honey, and sugar, mixing to incorporate them. That's it! :) I shaped it and decorated it. It's more inviting this way. :) I also squeezed a couple of oranges into a glass. The sweetness of the berries combined with coconut gives a perfect taste.

You can replace animal milk with soy milk. This way, you get a quick and delicious breakfast or even a dessert, perfect for a fasting day or for those with lactose intolerance.

 Ingredients: 700 ml milk one cube of butter one and a half cups of semolina one tablespoon of sugar one heaping tablespoon of honey grated orange peel a few drops of vanilla essence cranberry jam coconut raisins a few snowflakes :)