This creamy semolina pudding is the kind of simple French dessert that feels like a warm hug. Made with just a few ingredients, it's soft, comforting, and loved by every generation.
There is a special place in my heart for semolina pudding.
The kind rooted in the sweetest childhood memories… the kind only the simplest, most unassuming recipes can hold.
It's one of those quiet little pleasures in life. Soft, creamy, comforting. Nothing flashy. Nothing overpowering. Just… gentle joy in a bowl.
In France, semoule au lait is something almost every child grows up with. Warm, delicately scented with vanilla, sometimes a hint of cinnamon… it's the kind of dessert that disappears in a few spoonfuls, leaving behind a very happy (and slightly sticky) little face.
But my love for it didn't stop in childhood.
When I was a (broke) student in Paris, the kind where Ladurée is absolutely not on the menu, I had my little ritual.
I would go to Monoprix, that iconic everyday French city store. Not for anything fancy… but for one very specific thing.
Their Monoprix Gourmet semolina pudding.
Oh, that little pot.
I can't even tell you the amount of joy it brought me.
So simple. So creamy. So perfectly balanced. Never too thick, never too runny. No caramel drowning everything (non merci). Just that delicate, subtle flavor that makes you slow down for a second… and feel very content with life.
It was my tiny luxury. My Parisian treat.
But what I didn't realize back then…is how ridiculously easy it is to make at home!
Seriously, this semolina pudding recipe requires so few ingredients and so little effort, it almost feels like cheating. Five minutes, a whisk, and you're done.
A proper "jeu d'enfant", as we say.
Jump to:
What Is Semolina Pudding?
Semolina pudding (called semoule au lait in France) is a classic creamy dessert made with milk, sugar, and fine semolina.
It's similar to what Americans know as Cream of Wheat, but richer, more indulgent, and often flavored with vanilla.
The texture should be:
- Creamy but not heavy
- Soft but not runny
- Perfectly smooth with just a hint of texture
Ingredients You'll Need
- Whole milk (for that creamy, comforting texture)
- Fine semolina (see notes below)
- Sugar
- Vanilla (optional but highly recommended)
- In France, some people like to add a sprinkle of cinnamon on top (delicious!), or stir in a handful of raisins-soaked overnight in a little rum and water if you're in for a treat!
Choosing the Right Semolina (Important!)
If you've ever walked down the semolina aisle in France, you know… there isn't just one.
You'll see things like:
- Semoule fine (fine semolina)
- Semoule moyenne
- Semoule grosse
For this recipe, what you want is semoule fine.
This is what gives that signature texture:
creamy, smooth, but still with just a tiny bit of body.
So What to Buy in the U.S.
This is where it gets slightly confusing.
- Fine semolina
- Semolina flour (fine grind)
These are your best options and will give you a result closest to the French version.
You can sometimes find them in:
- Italian sections of grocery stores
- Specialty stores
- Or easily online (yes, even Amazon)
What NOT to Use
- Couscous: too coarse, completely wrong texture
- Polenta / cornmeal: different grain entirely
What About Cream of Wheat?
Cream of Wheat (farina)can be a good substitute.
It will give you:
- a smoother, more velvety texture
- slightly less of that traditional "grain"
Still delicious, just a tiny bit different from the classic French feel.
How to Make Semolina Pudding
Nothing could be simpler.
- Bring the milk to a gentle boil
- Gradually add the sugar and semolina in a steady stream, whisking constantly
- Whisk continuously for about 5 minutes
That's it.
Pour into small bowls or ramekins… and try not to eat it straight from the pot (but hey, no judgment if you do).
Flavor Variations
This is your base recipe, but you can easily adapt it:
- Vanilla (extract or real vanilla bean)
- Cinnamon
- Raisins (soaked in water or water+rum the night before)
- A little sugar sprinkled on top
Some will add caramel… but personally?
I like it pure. Let the subtle flavor speak for itself.
Serve It Your Way
- Warm → ultra comforting
- Cold → thicker, almost custard-like
Both are equally perfect.
Why You'll Love This Recipe
- Takes 5 minutes to make
- Uses very simple ingredients
- Loved by kids (and adults who pretend they're making it for kids)
- Creamy, comforting, and effortlessly elegant.
If you love simple, comforting desserts like this one, don't miss my caramelized apple cake! Soft, buttery, and beautifully caramelized.
If you're ready to French your kitchen just a little, the full recipe is waiting just below.
Don't forget to come back and tell me how it turned out, your comments and star ratings ⭐⭐⭐⭐⭐ mean the world to this little blog.
Semolina Pudding (creamy French semolina recipe)
Ingredients
- 1 liter whole milk about 4 cups
- 80 g sugar about ⅓ cup
- 80 g fine semolina (or Cream of Wheat - see notes)
- 1 tablespoon vanilla extract
- Optional: cinnamon, raisins
Instructions
- In a saucepan, bring the milk to a boil. Add the vanilla, then the sugar and semolina gradually while whisking continuously.
- Keep whisking constantly for about 5 minutes, until the semolina thickens and becomes smooth (this prevents lumps).
- Turn off the heat and pour the semolina pudding into ramekins or small bowls. Sprinkle with cinnamon and sugar if desired. Enjoy warm or cold. For a chilled version, let it cool slightly, then refrigerate.
