I absolutely love this recipe because it’s the perfect nostalgic comfort food that’s creamy and dreamy, reminding me of cozy childhood nights. Plus, it’s super versatile—whether I spice it up with cinnamon or throw on some fresh fruit, it’s like a warm hug in a bowl every single time!
Milchreis, a delightful German rice pudding, is a comforting dish I love to prepare. A creamy texture is created by using 1 cup of short-grain white rice cooked gently with 2 cups of milk and 1 cup of water.
Sweetening with 1/4 cup of sugar and using a hint of vanilla provide a most delicious taste. I suggest using a pinch of salt and/or a bit of cinnamon or some fruit to make the flavor pop.
Milchreis is nourishing, rich in both carbohydrates and calcium, and an excellent dessert or snack option.
Ingredients
- Short-grain white rice: High in carbohydrates, giving a creamy texture.
- Milk: Provides protein, calcium, and a rich creaminess.
- Sugar: Sweetens the dish, enhancing flavor.
- Cinnamon: Optional spice, adds warmth and aroma.
- Vanilla extract: Adds a sweet, floral aroma.
Ingredient Quantities
- 1 cup short-grain white rice
- 2 cups milk
- 1 cup water
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Cinnamon or fruit toppings (optional)
Instructions
1. Wash the rice in cold water until the water runs clear to carry away extra starch.
2. In a medium saucepan, combine the rinsed rice, milk, and water. Use a fine mesh strainer to rinse the rice and get rid of excess starch. Combine the well-rinsed rice with milk and water in a saucepan. This dish will have a porridge-like consistency.
3. Set the saucepan on a medium burner and stir the amalgam from time to time as it heats up toward a gentle boil.
4. As soon as it begins to bubble, lower the burner to the lowest setting and place a lid on the saucepan.
5. Allow the combination of ingredients to simmer quietly for approximately 20 to 25 minutes, ensuring you stir it now and then so that it doesn’t stick to the bottom and burn.
6. Once the rice is tender and creamy, mix in the sugar and a tiny bit of salt.
7. Keep simmering for 5-10 minutes more, or until the mixture has reduced to a consistency you enjoy.
8. Take the saucepan off the heat and mix in the vanilla extract.
9. Let the Milchreis cool a little before serving.
10. Serve choice of fruit warm or chilled, topped with cinnamon.
Equipment Needed
1. Fine mesh strainer
2. Measuring cups
3. Measuring spoons
4. Medium saucepan with lid
5. Wooden spoon or spatula for stirring
FAQ
- What type of rice is best for Milchreis?The best rice to use is short-grain white rice, as it will become creamy and soft when cooked.
- Can Milchreis be made with non-dairy milk?Certainly, you can use almond milk, soy milk, or any other non-dairy milk you prefer to achieve the same creamy consistency.
- How can I prevent the Milchreis from sticking to the pot?While cooking, stir often and use a pot with a heavy bottom so that the heat will be evenly distributed.
- Is it necessary to rinse the rice before cooking?There is no need to rinse, as the starch contributes to a creamy consistency.
- How long should Milchreis be cooked?Milkreis should be done for about 25-30 minutes. The rice should be tender, having absorbed all the liquid.
- What toppings go well with Milchreis?Toppings can include cinnamon, fresh or dried fruit, or a light dusting of cocoa powder.
- Can I store leftover Milchreis?Absolutely! Keep uneaten portions in a sealed container in the cold space for a max of 3 days. Restore to nearly as good as fresh by using the microwave or stovetop.
Substitutions and Variations
2 cups of milk can be replaced with 2 cups of almond milk or coconut milk for a dairy-free version.
1 cup of short-grain white rice can be substituted with arborio rice or sushi rice, both of which have a similar creamy texture.
You can use 1/4 cup honey or maple syrup as a natural sweetener in place of 1/4 cup sugar.
1 tsp almond extract can be used in place of 1 tsp vanilla extract, if you’re looking for a change in flavor profile.
A pinch of salt can be replaced with a pinch of sea salt for a slight change in flavor.
Pro Tips
1. Pre-soak the Rice: To achieve an even creamier texture, soak the rinsed rice in milk for about 15-30 minutes before cooking. This will help the grains absorb liquid more effectively during cooking.
2. Temperature Control: Be vigilant with the heat. Bringing the mixture to a gentle simmer rather than a vigorous boil helps prevent the milk from scorching and ensures even cooking.
3. Stir Constantly: Regular stirring, especially towards the end of cooking, is crucial. It prevents the rice from sticking to the bottom of the saucepan and aids in achieving a smooth, creamy consistency.
4. Flavor Infusion: For an extra depth of flavor, consider adding a cinnamon stick or a few cardamom pods to the rice while it simmers. Remove them before adding the sugar and salt.
5. Serve with a Twist: Instead of plain cinnamon, try dusting with a spice mix like chai spice or nutmeg to complement the sweetness. For a gourmet touch, drizzle with honey or maple syrup just before serving.
Milchreis Recipe
My favorite Milchreis Recipe
Equipment Needed:
1. Fine mesh strainer
2. Measuring cups
3. Measuring spoons
4. Medium saucepan with lid
5. Wooden spoon or spatula for stirring
Ingredients:
- 1 cup short-grain white rice
- 2 cups milk
- 1 cup water
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Cinnamon or fruit toppings (optional)
Instructions:
1. Wash the rice in cold water until the water runs clear to carry away extra starch.
2. In a medium saucepan, combine the rinsed rice, milk, and water. Use a fine mesh strainer to rinse the rice and get rid of excess starch. Combine the well-rinsed rice with milk and water in a saucepan. This dish will have a porridge-like consistency.
3. Set the saucepan on a medium burner and stir the amalgam from time to time as it heats up toward a gentle boil.
4. As soon as it begins to bubble, lower the burner to the lowest setting and place a lid on the saucepan.
5. Allow the combination of ingredients to simmer quietly for approximately 20 to 25 minutes, ensuring you stir it now and then so that it doesn’t stick to the bottom and burn.
6. Once the rice is tender and creamy, mix in the sugar and a tiny bit of salt.
7. Keep simmering for 5-10 minutes more, or until the mixture has reduced to a consistency you enjoy.
8. Take the saucepan off the heat and mix in the vanilla extract.
9. Let the Milchreis cool a little before serving.
10. Serve choice of fruit warm or chilled, topped with cinnamon.
