Milchreis German Rice Pudding Snack Recipe

I love this recipe because it’s nostalgic and comforting, transporting me back to carefree childhood days with each creamy bite. Plus, it’s super versatile—whether I top it with fresh fruit or a sprinkle of cinnamon, it never fails to satisfy my sweet tooth while keeping things cozy and simple.

A comforting snack for me is a warm bowl of Milchreis, or German rice pudding. This dish takes creamy Arborio rice, rich whole milk, and a hint of vanilla to make it an absolute delight.

It is a simple dish that has a wonderful taste and texture. I make it a bit healthier by serving it with fruit and a sprinkle of cinnamon.

While I would happily eat it as my main course, it is generally considered dessert.

Ingredients

Short-grain rice:
Rich in carbohydrates; produces a smooth mouthfeel.

Whole milk:
Abundant in calcium and protein; imparts creaminess.

Granulated sugar:
Makes the dish sweet; gives energy.

Vanilla extract:
Increases the flavor with sweet aromas.

Pinch of salt:
Counteracts sweetness; amplifies total flavor.

Ingredient Quantities

• 1 cup short-grain rice (such as Arborio or sushi rice)
• 4 cups whole milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Cinnamon, for topping (optional)
• Fruit compote or fresh fruit, for serving (optional)

Instructions

1. Wash the rice in cold water until the water runs clear. This will take several rinses. You are trying to wash away the excess surface starch.

2. In a small-to-medium saucepan, mix the rice that has been rinsed, the milk that is whole, the sugar that is granulated, and the salt that is a pinch.

3. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

4. When it begins to simmer, lower the heat and keep it at low to very low. Do not raise the heat again until the end, if necessary. During low heat cooking, stir more often than you did before to prevent sticking. Cook for 25 to 30 minutes. The rice should be tender, and the mixture should be thickened like a very wet custard.

5. After the rice is cooked to your liking, mix in the vanilla extract.

6. Take the saucepan off the heat and allow the rice pudding to rest for about 5 minutes so that it can thicken even more.

7. In individual bowls, serve the Milchreis warm or at room temperature.

8. If you desire, sprinkle cinnamon on top.

9. If you prefer, you can enhance the flavor by topping with either fruit compote or fresh fruit.

10. Savor the delectable homemade Milchreis as a delightful dessert or soothing snack.

Equipment Needed

1. Measuring cups
2. Measuring spoons
3. Medium-sized bowl
4. Small-to-medium saucepan
5. Wooden spoon or spatula (for stirring)
6. Serving bowls

FAQ

• What type of rice is best for Milchreis?Rice varieties with a short grain, such as Arborio or sushi rice, are the most suitable, as they form a creamy consistency when prepared.
• Can I use a different type of milk?While whole milk is the recommended choice for a creamy texture, it is possible to use plant-based milks with slightly different flavors.
• How long does it take to cook Milchreis?Cook the rice in milk for about 30-35 minutes until it attains a creamy state, stirring from time to time.
• What can I use as a topping for Milchreis?Cinnamon, fruit compote, or fresh fruit are popular toppings that add flavor and texture.
• Is it necessary to add sugar?The flavor is enhanced with sugar; however, you can reduce the amount used or replace it with a sweetener of your choice.
• Can this dish be served cold?Indeed, Milchreis can be relished either warm or cold, contingent upon one’s preference.
• How should Milchreis be stored?Any remaining food should be stored in the refrigerator in an airtight container. Leftovers will keep for up to two days. Reheat gently, adding a splash of milk if you like, to restore that barely there creaminess.

Substitutions and Variations

Any short-grain rice can be used in place of Arborio or sushi rice, including Calrose or even Basmati.
To make a version without dairy, use almond milk, soy milk, or coconut milk in place of the whole milk.
Change out granulated sugar for honey or maple syrup for a different kind of sweetness.
For a more intense vanilla flavor, instead of using vanilla extract, use half a vanilla bean with its seeds scraped out.
If it isn’t possible to get cinnamon, use nutmeg or a combination of ground cloves and allspice for a warm flavor.

Pro Tips

1. Consistent Stirring Stir the rice pudding regularly as it simmers. This helps prevent the rice from sticking to the bottom of the saucepan and ensures an even, creamy texture throughout.

2. Using a Heavy-Bottomed Pan Opt for a heavy-bottomed saucepan to distribute heat more evenly and reduce the risk of scorching the milk or rice.

3. Infusing Flavor For a deeper vanilla flavor, consider adding a vanilla bean pod when you start cooking and remove it before serving. Alternatively, you can infuse the milk with the pod before starting and eliminate the need for additional vanilla extract.

4. Adjusting Sweetness Taste the mixture as it cooks. If you prefer your pudding sweeter, you can add a little more sugar, or if using a fruit compote that is very sweet, reduce the sugar slightly in the pudding.

5. Texture Control If your pudding turns out too thick, you can adjust the consistency by stirring in a bit more milk at the end until it reaches your desired creaminess.