Semolina pudding

The joy of a memorable meal often lies in simple details, and semolina pudding is a perfect example of a quick, easy-to-make, and extremely delicious dessert. This traditional sweet has brought smiles to the faces of many generations, and even though you don't make it very often, when you do, it always disappears in no time. Let's discover together how to prepare this creamy delicacy, step by step, and enjoy every moment of the process!

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Number of servings: 6-8 servings

Ingredients:

- 1 liter of milk (preferably fresh, for a richer flavor)
- 300 g of semolina (make sure it's of good quality for a fine texture)
- 1/2 cup of sugar (you can adjust the amount according to your preferences)
- 1-2 tablespoons of rum essence (I recommend choosing a natural essence for an authentic taste)
- Leftover cream from a cake (optional, for added flavor)
- Cinnamon (optional, for a hint of warm aroma)

Step by step to success:

1. Preparing the ingredients: Make sure you have all the ingredients at hand. Measure the milk, semolina, and sugar. If you're using cake cream, take it out of the fridge to bring it to room temperature.

2. Boiling the milk: In a large pot, pour in the 1 liter of milk and add the sugar. Place the pot over medium heat and stir gently until the sugar is completely dissolved. Wait for the milk to reach boiling point, but be careful not to leave it unattended, as it can boil over quickly.

3. Adding the semolina: Once the milk starts to boil, reduce the heat to low and begin to gradually add the semolina while continuously stirring with a spatula or whisk. This step is crucial, as the mixture needs to be smooth and free of lumps.

4. Thickening the pudding: Continue stirring for about 5-7 minutes until the pudding becomes thick and creamy. You'll enjoy a delicious aroma that will begin to spread throughout the kitchen!

5. Adding the rum essence: Once the pudding has thickened, take it off the heat and add the rum essence. Stir well to distribute the flavor evenly. If desired, you can also add a pinch of cinnamon for an even deeper taste.

6. Cooling and portioning: Pour the pudding into molds or individual cups. Let it cool to room temperature, then transfer it to the fridge for at least an hour until it sets completely.

7. Serving: Semolina pudding can be served plain or with a drizzle of leftover cake cream. You can decorate with a little cinnamon or a splash of caramel sauce for an extra touch of elegance.

Useful tips and variations:

- Perfect texture: Make sure to stir constantly to prevent lumps from forming. If you notice lumps, you can use an immersion blender to smooth them out.
- Variations: You can experiment with flavors by adding, for example, lemon or orange zest for a fresher taste. You can also replace the rum essence with vanilla or almond, depending on your preferences.
- Delicious combinations: This pudding pairs wonderfully with fresh fruits like strawberries or blueberries, which add a touch of acidity and freshness. It also pairs perfectly with flavored tea or an espresso for a savory dessert.

Nutritional benefits: Semolina pudding is a good source of carbohydrates, providing quick energy, and calcium, essential for bone health. However, it is best to consume it in moderation, given its sugar content.

Frequently asked questions:
- Can I use plant-based milk? Yes, you can use almond, soy, or oat milk, but the taste will be different.
- Can I add cocoa? Sure, by adding 2-3 tablespoons of cocoa to the milk mixture, you'll get a chocolate semolina pudding.
- How can I store the pudding? Keep the pudding in the fridge, covered, for 3-4 days.

I hope this semolina pudding recipe becomes one of your favorite desserts! I encourage you to try it and share this delicacy with your loved ones, which will surely bring joy and unforgettable moments around the table. Enjoy your meal!