This is a traditional, family standard in many countries. It’s easy and inexpensive to make.
Semolina has a very interesting history. You can read about it on Wikipedia.

Semolina pudding with rhubarb coulis

Serving Size: 4


  • 1 liter soy milk (vanilla flavor)
  • 1 cap full vanilla or 1 packet vanilla sugar
  • 100 grams (10 tbs.) semolina
  • 75 grams sugar
  • 4-5 stalks rhubarb
  • 1 cup water
  • 3 tbs. sugar

Semolina pudding with rhubarb coulis


  1. Bring the soy milk to a gentle boil.
  2. Add the vanilla and sugar and stir.
  3. Add the semolina and continue to stir.
  4. Keep stirring until the pudding becomes thick.
  5. Pour into 4 individual forms or glasses for serving.
  6. Place in the refrigerator to cool and solidify.
  7. Meanwhile. Cut the rhubarb into pieces.
  8. Place in a non-aluminum pan.
  9. Pour the water over and add the sugar.
  10. Bring the rhubarb to a boil.
  11. When the rhubarb has broken down (about 4-5 minutes), puree.
  12. The coulis can be refrigerated or served hot over the chilled pudding.