Creamy Semolina Pudding Recipe with Vanilla and Citrus Zest

Semolina Pudding – an easy, affordable and satisfying breakfast or dessert.

What is Semolina Pudding?

Semolina Pudding, also known as semolina porridge or cream of wheat, is a simple milk-based pudding cooked on the stovetop and served hot for breakfast or as a comforting dessert. It pairs well with fruit compote, grated chocolate, cinnamon and sugar, or chopped nuts.

I still remember bowls of steaming semolina pudding from kindergarten, topped with grated chocolate. Our teacher insisted we keep the chocolate on the rim and eat carefully so the bowl stayed neat. That habit stuck with me — even now I spoon a neat ring of pudding before reaching the chocolate in the center. Those small rituals make semolina feel like a warm, nostalgic treat.

Semolina may seem humble, but it offers nutritional value: it contains B-complex vitamins, selenium and iron. You can find organic varieties made from alternative grains like spelt, which some people prefer. Around the world, semolina is also used as nutritious weaning food for babies.

How to Make Semolina Pudding?

There are two convenient methods to prepare semolina pudding: the traditional stovetop method and using an electric pressure cooker (Instant Pot). Both produce a creamy result when done correctly.

SEMOLINA IN INSTANT POT

In 2015 I published a stovetop recipe. Recently I tested semolina in an Instant Pot to see if it could save time and effort.

On my first attempt I used the same proportions as the stovetop version and ran the “Porridge” program for 10 minutes, using a pot-in-pot setup and a quick pressure release. The result was lumpy and uneven. Vigorous whisking helped, but it wasn’t ideal.

The second attempt used natural pressure release instead of quick release. The outcome was much better: a smooth, lump-free pudding. Because milk doesn’t evaporate inside the pressure cooker, you can reduce liquid slightly if you prefer a thicker texture.

On the third test I used organic spelt semolina, which is finer and sometimes calls for a 1:2 semolina-to-liquid ratio. With the same Instant Pot settings — “Porridge” for 10 minutes and natural release — it cooked evenly and produced a pleasant texture.

Conclusion: For the fastest breakfast, use instant semolina on the stovetop — it takes about 3 minutes and requires only constant whisking. If you prefer a hands-off approach and a reliable result, the Instant Pot with natural pressure release works very well, especially for non-instant semolina.

I also recorded a video showing how I make Instant Pot oatmeal; the method is similar to the pressure-cooker approach for semolina and can be helpful if you prefer a visual guide.

Semolina Pudding is inexpensive, filling and ideal for chilly mornings or cozy evenings. Serve it with grated chocolate, fruit compote, nuts or a sprinkle of cinnamon for extra flavor.

This recipe was first published on: February 7, 2015