A traditional Dutch rice dessert with an Asian twist
This Bandoeng’22 Rice Dessert is a comforting classic with a fragrant twist. Inspired by traditional Dutch rijstepap, this creamy rice porridge is enriched with Bandoeng’22 Pandan Liqueur for a softer, more aromatic finish. The result is simple, nostalgic and gently surprising at the same time.
For many people, rice pudding is a dessert that brings back childhood memories. This version keeps that familiar, creamy character, while adding a more grown-up layer of flavour through vanilla and pandan. It is an easy dessert to make, yet distinctive enough to serve as a warm ending to lunch or dinner.
Why pandan works so well in rice dessert
Rice, milk and vanilla create a mild and creamy base, which makes this dessert perfect for subtle flavour accents. Bandoeng’22 Pandan Liqueur adds fragrance and a gentle Southeast Asian note that lifts the pudding without overpowering it.
That makes this recipe a lovely bridge between Dutch dessert tradition and the aromatic flavour world of pandan. It is still recognisably comforting, but with a more elegant and unexpected finish.
Ingredients for Bandoeng’22 Rice Dessert
For 4 persons:
- 125 g dessert rice
- 500 ml milk
- 2 tbsp sugar
- 1 vanilla bean
- 35 ml Bandoeng’22 Pandan Liqueur
- pinch of salt
How to make Bandoeng’22 Rice Dessert
- Add the milk and dessert rice to a saucepan and place over medium heat.
- Split the vanilla bean and scrape out the seeds. Add both the seeds and the bean to the pan.
- Add the sugar, a pinch of salt and Bandoeng’22 Pandan Liqueur.
- Let the mixture cook gently for about 20 to 25 minutes, stirring regularly so the rice does not stick to the bottom.
- Continue until the rice is tender and the texture is creamy.
- Serve lukewarm or cold.
- For an extra fragrant finish, drizzle a little more Bandoeng’22 Pandan Liqueur over the top before serving.
Serving suggestion
Serve this rice dessert slightly warm for maximum comfort, or chilled for a softer, more pudding-like finish. It works beautifully as a simple dessert after dinner, but also as a nostalgic sweet treat in the afternoon. A light drizzle of Bandoeng’22 Pandan Liqueur just before serving adds extra aroma and makes the dessert feel more special.
For a more festive presentation, serve it in small glasses or bowls with a little extra vanilla, toasted coconut or a dusting of cinnamon.
Dessert tip
Stir regularly while cooking to keep the texture smooth and creamy. The rice should become soft and the milk should thicken gently around it. If you prefer a looser texture, add a small splash of extra milk just before serving.
Comfort food with a Bandoeng’22 signature
What makes this dessert so appealing is its simplicity. The ingredients are familiar and approachable, but the addition of pandan gives the dish a more refined identity. It is a beautiful example of how Bandoeng’22 Pandan Liqueur can bring new life to a traditional dessert without taking away its comforting character.
This is the kind of recipe that feels warm, personal and easy to return to again and again.
Discover more Bandoeng’22 desserts
Looking for more desserts with Bandoeng’22 Pandan Liqueur? Explore more of our sweet recipes and discover how pandan adds fragrance, colour and originality to cakes, festive desserts and comforting after-dinner treats.
FAQ: Bandoeng’22 Rice Dessert
What is Bandoeng’22 Rice Dessert?
Bandoeng’22 Rice Dessert is a creamy Dutch-style rice porridge made with milk, vanilla and Bandoeng’22 Pandan Liqueur for a fragrant twist.
Is this dessert served warm or cold?
This rice dessert can be served lukewarm or cold, depending on your preference.
What gives this rice dessert its pandan flavour?
The pandan flavour comes from Bandoeng’22 Pandan Liqueur, which is added during cooking and can also be drizzled on top before serving.
How long does rice dessert need to cook?
The recipe cooks for about 20 to 25 minutes, with regular stirring.
Is this a traditional Dutch dessert?
Yes. This recipe is based on traditional Dutch rijstepap or rice porridge, reworked with an Asian twist through pandan liqueur. The traditional Dutch framing and the pandan addition both appear on the source page
