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Milchreis

Serves 4 to 6 Dessert vegetarian, Desserts

Milchreis

Milchreis, a comforting staple of many German childhoods, is a dish that speaks of home and warmth. In countless households, this creamy rice pudding is a beloved treat, often enjoyed as a simple dessert or a heartwarming afternoon snack. Its preparation is straightforward, reflecting the no-nonsense approach of family cooks who measure butter and salt by feel, ensuring that a second helping is always within reach.

The taste of Milchreis is a delightful balance of sweet and creamy, with the subtle fragrance of vanilla weaving through each spoonful. The short-grain rice absorbs the milk, creating a luscious texture that is both filling and satisfying. Finished with a sprinkle of cinnamon sugar, it offers a gentle spice that complements the sweetness perfectly. This dish, served warm, is best enjoyed slowly, savoring the nostalgic flavors that are as familiar as they are comforting.

Ingredients

  • 200 gshort-grain rice
  • 1 Lmilk
  • 60 gsugar
  • 1vanilla bean
  • to finishcinnamon sugar
  • buttera knob
  • salta pinch

Method

  1. Start by preparing your ingredients. Measure 200 g of short-grain rice and set it aside. In a medium-sized saucepan, pour in 1 L of milk. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add both the seeds and the pod to the milk for maximum flavor infusion.
  2. Place the saucepan over medium heat and add a pinch of salt. Stir gently to combine the milk, vanilla, and salt. Bring the mixture to a gentle simmer, ensuring the milk does not boil over. This step allows the vanilla to infuse the milk fully, enhancing the flavor of your Milchreis.
  3. Once the milk is simmering, add the 200 g of short-grain rice to the saucepan. Stir well to ensure the rice is evenly distributed. Continue to cook the mixture on low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan. The rice will gradually absorb the milk and begin to swell.
  4. After about 15-20 minutes, when the rice has absorbed most of the milk and is tender, add 60 g of sugar. Stir continuously to dissolve the sugar completely. The Milchreis should have a creamy consistency, with the rice grains soft but still holding their shape.
  5. Remove the pan from heat and discard the vanilla pod. Add a knob of butter to the Milchreis and stir until it melts completely, enriching the dish with a smooth, velvety texture. Taste and adjust with a little more salt if necessary.
  6. To finish, sprinkle cinnamon sugar over the top of the Milchreis. This adds a sweet and aromatic touch that complements the creamy rice. Serve the Milchreis warm, enjoying its comforting texture and the fragrant vanilla-cinnamon aroma.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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