Traditional Dutch Rijstpap

🛒 Ingredients

• 100 g short‑grain rice (pudding rice or Arborio works best for creaminess)
• 600 ml unsweetened plant milk — use oat milk or soy milk for creamiest result; reserve 100 ml to add later
• 150 ml coconut milk (full‑fat from the can)
• 3–4 tbsp maple syrup or coconut sugar (adjust sweetness to taste)
• 1½ tsp ground cinnamon (plus extra for dusting)
• 1 cinnamon stick.. ½ tsp pure vanilla extract.. Pinch of fine sea salt
• Optional: 1 tsp cornstarch mixed with 1 tbsp cold milk (if you prefer extra thick)

👩‍🍳 Instructions

1. 1

   Combine & simmer: Rinse the rice briefly and drain well. Place rice, 500 ml plant milk, coconut milk, sweetener, ground cinnamon, cinnamon stick, vanilla, and salt in a heavy‑bottomed saucepan. Bring to a gentle simmer over medium‑low heat — do NOT boil rapidly.

2. 2

   Cook slowly: Reduce heat to low. Simmer gently, stirring frequently, for 35–45 minutes until the rice is very soft and the mixture thickens. Stir more often toward the end so it doesn’t stick to the bottom.

3. 3

   Adjust consistency: Stir in the remaining 100 ml plant milk gradually until you reach your preferred creaminess — it will thicken more as it cools. If you like it thicker, stir in the cornstarch slurry and cook 2–3 minutes more.

4. 4

   Rest & serve: Remove the cinnamon stick. Let rest 5 minutes — it firms up beautifully. Spoon into bowls, dust generously with extra ground cinnamon, and top with a fresh cinnamon stick. Serve warm.