Austrian Semolina Pudding (Grießkoch)

Name: Austrian Semolina Pudding (Grießkoch)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Austria
Ingredients: 4 cups (950 ml) whole milk; ⅔ cup (110 g) fine semolina (cream of wheat); ¼ cup (50 g) granulated sugar, plus more to taste; 1 teaspoon vanilla extract or 1 vanilla bean, split; Pinch of salt; 2 tablespoons (30 g) unsalted butter; Ground cinnamon, for serving

Grießkoch Say it: GREES-kohkh

By the Passport Plate editors. Published November 14, 2026.

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Grießkoch is a classic Austrian comfort dessert, a smooth and creamy semolina pudding traditionally served warm in homes across Austria. Made simply with milk, fine semolina, sugar, and vanilla, it has a delicate, slightly nubbly texture and mild sweetness. Often finished with a pat of butter or a dusting of cinnamon, it is enjoyed as an afternoon treat, light supper, or nostalgic children’s meal, especially during colder months.

Austrian Semolina Pudding (Grießkoch)

Grießkoch

Pronounced GREES-kohkh

Serves: 4
Prep: 5 min
Cook: 15 min
Total: 20 min
Level: Easy

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

4 servings

4 cups (950 ml)950 ml (4 cups) whole milk
⅔ cup (110 g)110 g (⅔ cup) fine semolina (cream of wheat)
¼ cup (50 g)50 g (¼ cup) granulated sugar, plus more to taste
1 teaspoon vanilla extract or 1 vanilla bean, split
Pinch of salt
2 tablespoons (30 g)30 g (2 tablespoons) unsalted butter
Ground cinnamon, for serving

Method

Pour the milk into a medium saucepan. Add the sugar, vanilla (or the scraped seeds and pod), and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
While stirring constantly with a whisk, sprinkle the semolina into the hot milk in a steady stream to prevent lumps.
Reduce heat to low and cook, stirring frequently with a wooden spoon, for 8–10 minutes until the mixture thickens to a soft pudding consistency. It should coat the back of the spoon.
Remove from heat. Discard the vanilla pod if used. Stir in the butter until fully melted and glossy.
Taste and adjust sweetness with a little more sugar if desired. Let rest for 2 minutes; the pudding will continue to thicken slightly.
Spoon warm into individual bowls. Sprinkle generously with ground cinnamon and serve immediately.

Regional variants

Some Austrian families stir in a handful of raisins or top with stewed plums or apples. A modern twist adds lemon zest or serves it cold with berry compote.

Cook's notes

Stir constantly after adding the semolina to ensure a lump-free, silky texture.
For a richer version, replace 1 cup of milk with heavy cream.
Leftovers can be refrigerated and gently reheated with a splash of milk to loosen.

Serve with

A sprinkle of cinnamon sugar, fruit compote, or a pat of butter. Often enjoyed with a glass of cold milk.

Make ahead and storage

Best fresh, but can be refrigerated up to 2 days; reheat gently on the stovetop with added milk, stirring until creamy.

Austrian Semolina Pudding (Grießkoch)