Milchreis or German rice pudding is a delicious and creamy rice pudding that you can eat for breakfast or as a dessert. It´s adored especially by children – my kids go nuts over this simple dish. Top it with buttery cinnamon sugar, berry compote (Rote Grütze), or sauteed cinnamon apples!
Try another great German breakfast/dessert dish – semolina pudding (Grießbrei).
Milchreis means milk rice. “Milch” means milk in German, and “Reis” means rice.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make this easy recipe:
- Milk – use full-fat milk for best results.
- Short-grain rice (more on that below).
- Sugar – you can add more or less, depending on how sweet you like it.
- Vanilla sugar – this is granulated sugar that is combined with pulverized vanilla beans, it´s easily available in any grocery store in Germany or Austria. If you can´t find it where you live, just simply omit it and use regular sugar + more vanilla extract.
- Cinnamon.
- A small pinch of salt.
- A touch of butter to make it more creamy (optional).
- Some people add lemon zest to their Milchreis.
What kind of rice is best for Milchreis
In Austria and Germany, there is a special kind of short rice that is used to make Milchreis. It even says on the package “Milchreis rice”!
If you can´t find it where you live, a good alternative is risotto rice, such as arborio rice. Arborio rice is a little bit harder than Milchreis rice, so you need to cook it a little bit longer and add a little bit more milk. Rice grains are slightly more chewy and more noticeable in comparison when using Milchreis rice, but both kinds of rice make a great Milchreis.
How to make Milchreis step by step
Add all the ingredients except butter to a large heavy-bottomed pot (rice, milk, sugar, vanilla sugar, vanilla extract, cinnamon, and salt).
Bring to a boil then cook over low heat for about 25-30 minutes (uncovered) or until the rice has absorbed the milk and it´s soft. If using arborio rice (risotto rice) it can take 30-40 minutes and you will need about 1/2 cup more milk.
You need to stir it from time to time at the beginning and very often at the end of the cooking time – be careful not to burn the rice (that´s also why a heavy-bottomed pot is really important).
When the rice is done it should be soft but a little bit too runny – it will thicken considerably while cooling.
Stir in butter until melted.
Enjoy with toppings of your choice.
Toppings for Milchreis
#1) Cinnamon sugar
The most popular topping for Milchreis is the simplest one – just melted butter and cinnamon sugar on top. Yum!
#2) Berry compote (Rote Grütze)
This topping is especially popular in Northern Germany. All kinds of summer berries are being used here, such as strawberries, blueberries, blackberries, raspberries, red and black currants. I personally prefer using just strawberries, blueberries, and raspberries, otherwise, you will need to add lots of sugar so that the compote is not too sour.
Please note that this compote is normally a little bit thicker but I prefer it more runny. Rote Grütze is usually served with whipped cream but I love it with Milchreis!
Add berries, sugar, and vanilla to a large pot.
Make corn starch slurry – stir cold water with corn starch until dissolved. Add cornstarch slurry to the pot.
Heat over low heat until all the berries are thawed. Bring to a boil then cook for a couple minutes, stirring until thickened. It should be nice and thick but still pourable. It will also thicken more while cooling.
Pour berry compote over the rice pudding.
Enjoy!
#3) Sauteed cinnamon apples
This is my favorite topping for Milchreis! My kids are absolutely crazy over Milchreis with sauteed cinnamon apples and they are always demanding this topping.
Prepare the apples: Peel the apples, cut them into quarters, cut out the cores, cut the apples into small cubes.
Cook the apples: Melt the butter in a large frying pan over high heat. When hot add the apples. Don’t stir for the first 2 minutes then add all the other ingredients (cinnamon, vanilla, lemon juice, sugar). Stir everything together.
Cook the apples, stirring from time to time, until the apples are soft but not falling apart. It can take anywhere from 5-20 minutes. The cooking time will depend on how soft the apples are and if they are overcrowded in the pan. If the apples start to look too dry add some more water to the pan, it should make a delicious sauce with the apple juices.
Storage
Milchreis stores and reheats really well. You can keep it in the fridge for up to 3-4 days. Rehat in a pot or eat at room temperature.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Milchreis (German Rice Pudding)
Ingredients
for the Milchreis:
- 1 1/2 cups (300g) short-grain rice special "Milchreis" rice or risotto rice such as arborio
- 6 1/2 cups (1560ml) milk
- 1/3 cup (70g) sugar or to taste
- 1 tablespoon vanilla sugar or regular sugar + 2 ts vanilla extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- big pinch of salt
- 2 tablespoons (30g) butter
cinnamon sugar topping:
- cinnamon + sugar to your liking
for the cinnamon apples:
- 2 tablespoons butter
- 1.5 lbs (1350g) apples
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
for the Rote Grütze (berry compote):
- 2 pounds (900g) frozen mixed berries strawberries, blueberries, raspberries, red and black currants, blackberries
- 1/2 cup (100g) sugar or to your taste
- 1 tablespoon vanilla extract
- 1/4 cup (35g) corn starch
- 1/3 cup (80ml) cold water
Instructions
Make rice pudding:
- Add all the ingredients except butter to a large heavy-bottomed pot (rice, milk, sugar, vanilla sugar, vanilla extract, cinnamon, and salt).
- Bring to a boil then cook over low heat for about 25-30 minutes (uncovered) or until the rice has absorbed the milk and it´s soft. If using arborio rice (risotto rice) it can take 30-40 minutes and you will need about 1/2 cup more milk.
- You need to stir it from time to time at the beginning and very often at the end of the cooking time – be careful not to burn the rice (that´s also why a heavy-bottomed pot is really important).
- When the rice is done it should be soft but a little bit too runny – it will thicken considerably while cooling.
- Stir in butter until melted.
- Enjoy with toppings of your choice.
Cinnamon sugar topping:
- Sprinkle your Milchreis with sugar and cinnamon to your liking. You could also drizzle it with more melted butter.
Cinnamon apples:
- Prepare the apples: Peel the apples, cut them into quarters, cut out the cores, cut the apples into small cubes.
- Cook the apples: Melt the butter in a large frying pan over high heat. When hot add the apples. Don’t stir for the first 2 minutes then add all the other ingredients (cinnamon, vanilla, lemon juice, sugar). Stir everything together.
- Cook the apples, stirring from time to time, until the apples are soft but not falling apart. It can take anywhere from 5-20 minutes. The cooking time will depend on how soft the apples are and if they are overcrowded in the pan. If the apples start to look too dry add some more water to the pan, it should make a delicious sauce with the apple juices.
Berry compote:
- Add berries, sugar, and vanilla to a large pot.
- Make corn starch slurry – stir cold water with corn starch until dissolved.
- Add corn starch slurry to the pot.
- Heat over low heat until all the berries are thawed. Bring to a boil then cook for a couple minutes, stirring until thickened. It should be nice and thick but still pourable. It will also thicken more while cooling.
- Pour berry compote over the rice pudding.
- Enjoy!
No Comments