Milchreis German Rice Pudding Recipes

MILCHREIS (GERMAN RICE PUDDING)

Milchreis (German Rice Pudding) image

This is a typical German recipe for Rice Pudding. For this recipe, you don't want to substitute brown rice as it won't get creamy. It is typical to sprinkle a cinnamon and sugar on top of each serving, though some prefer to add fruit, with cherries a popular choice.

Provided by Northwestgal

Categories Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup short grain white rice
1/4 cup sugar
3 cups milk
1 cup cream
1/8 teaspoon salt
2 inches piece vanilla beans, split open (or 1 teaspoon vanilla extract)

Steps:

Mix the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often.
Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often.
Scratch out vanilla seeds and stir into pudding. Discard vanilla bean pod.
Serve warm with cinnamon and sugar or fruit compote, or both.

MILCH REIS (GERMAN RICE PUDDING)

Milch Reis (German Rice Pudding) image

Delicious, creamy and simple. You can add rum-soaked raisins when you add the milk if you wish. I serve it with crushed-berry syrup or applesauce. This is the way all of my husband's family (in Germany) makes it. They generally serve it as a main dish rather than a desert, but cut down the sugar a bit.

Provided by MJaz9053

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups short or medium grained white rice (uncooked)
4 cups water
1/2 tablespoon salt
4 cups milk (divided - 3 cups/1cup)
1/2-1 1/2 cup sugar (to taste)
1 1/2 tablespoons vanilla
2 eggs, room temperature
3 tablespoons butter

Steps:

Bring rice, water and salt to boil. Cover and reduce heat to low.
Cook 20 minutes, until all water is absorbed.
Add 3 cups milk, sugar and vanilla to rice.
Simmer on low, stirring often, about 20 minutes, until most of milk is absorbed.
Beat eggs until smooth, add 1 cup milk and beat until thoroughly combined.
Slowly pour egg mixture into rice and continue cooking until desired consistency (about 5 minutes). Remove from heat.
Add butter and stir until butter is thoroughly melted and incorporated.
Enjoy.

Nutrition Facts : Calories 361.2, Fat 10.3, SaturatedFat 6, Cholesterol 81.4, Sodium 549.8, Carbohydrate 56.4, Fiber 1.3, Sugar 12.9, Protein 8.8

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