A warm, creamy Czech semolina pudding sweetened with sugar and cinnamon, a classic homestyle dessert or breakfast.
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.
Serves 4
Bring milk to a gentle simmer in a heavy saucepan over medium heat, stirring occasionally so it doesn't scorch on the bottom.
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.
Cook, stirring frequently, for 8-10 minutes until the mixture thickens to a smooth, pourable porridge consistency.
Stir in sugar, cinnamon, vanilla and salt, cooking 1-2 minutes more until fully dissolved.
Remove from heat and stir in butter until melted and glossy.
Spoon into bowls and top with fruit compote or a dusting of cocoa powder before serving.
Whisk constantly while adding the semolina — this single step prevents almost all lumping issues.
Keep the heat low throughout cooking; milk scorches easily and will give the pudding a burnt aftertaste if the heat is too high.
The pudding continues to thicken as it cools, so remove it from heat when it's still slightly looser than you want the final texture to be.
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.
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.
Krupicová kaše is a traditional Czech semolina porridge commonly served to children and remembered fondly as a nostalgic comfort food from Czech childhoods, often eaten for breakfast or as a light dessert.
Yes — substitute a plant-based milk like oat or almond milk, though the pudding will be slightly thinner and less rich than with whole milk.
Whisk it vigorously off the heat, or pass it through a fine sieve to smooth it out. Next time, add the semolina in a slow, steady stream while whisking continuously.
Semolina continues absorbing liquid as it sits, even refrigerated. Simply stir in a splash of warm milk when reheating to bring it back to a smooth, pourable texture.
Per serving (260g / 9.2 oz) · 4 servings total
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