Czech Semolina Pudding (Krupicova Kase)

About This Recipe

Krupicová kaše is a simple, comforting semolina porridge that generations of Czech children grew up eating, made by slowly cooking semolina in milk until thick and smooth, then sweetening with sugar and a touch of cinnamon or vanilla. Its appeal lies entirely in the gentle, custardy texture achieved by cooking the semolina low and slow, whisking often to prevent lumps and scorching. A small amount of butter stirred in at the end gives the pudding a glossy finish and rounds out the flavor without making it heavy. Fruit compote or a drizzle of fruit syrup — cocoa powder is another classic Czech topping — is the traditional way to finish the dish, adding acidity and color against the pale, milky pudding. Served warm in bowls, this pudding works equally well as a nostalgic breakfast or a simple after-dinner dessert, and remains one of the most enduring comfort foods in Czech households, prized for how quickly and cheaply it comes together from pantry staples.

Ingredients

Serves 4

• 4 cupswhole milk
• 0.75 cupsemolina
• 0.33 cupsugar
• 0.5 tspground cinnamon
• 1 tspvanilla extract
• 0.25 tspfine sea salt
• 2 tbspbutter
• 0.5 cupfruit compote or jam(for topping)
• 1 tbspcocoa powder(optional, for topping)

Instructions

1. 1

   Warm the milk

   Bring milk to a gentle simmer in a heavy saucepan over medium heat, stirring occasionally so it doesn't scorch on the bottom.

2. 2

   Add the semolina

   Reduce heat to low and slowly whisk in the semolina in a steady stream, whisking constantly to prevent lumps.

   Add the semolina gradually while whisking briskly — dumping it in all at once is the most common cause of a lumpy pudding.

3. 3

   Cook until thick

   Cook, stirring frequently, for 8-10 minutes until the mixture thickens to a smooth, pourable porridge consistency.

4. 4

   Sweeten and season

   Stir in sugar, cinnamon, vanilla and salt, cooking 1-2 minutes more until fully dissolved.

5. 5

   Finish with butter

   Remove from heat and stir in butter until melted and glossy.

6. 6

   Serve warm

   Spoon into bowls and top with fruit compote or a dusting of cocoa powder before serving.

Variations

• •

  Stir in a tablespoon of cocoa powder while cooking for a chocolate version, a popular variation among children.

• •

  Use half milk and half cream for an even richer, more indulgent pudding.

• •

  Top with fresh berries instead of compote for a lighter, fresher finish.

Storage

Refrigerate covered up to 3 days; the pudding thickens significantly when chilled. Reheat gently over low heat with a splash of milk stirred in to loosen it back to a pourable consistency.

Frequently Asked Questions