📝 About This Recipe
Milchreis is the ultimate German soul food, a nostalgic comfort dish that transports every local back to their childhood kitchen. This traditional recipe uses short-grain Rundkornreis simmered slowly in whole milk with real vanilla and lemon zest to create a luxurious, creamy texture that is never mushy. Whether served as a cozy winter dinner or a sweet afternoon treat, it represents the heart of German home cooking.
🥗 Ingredients
The Rice Base
- 250 grams Short-grain rice (Milchreis/Arborio) (do not rinse the rice to keep the starch)
- 1 liter Whole milk (minimum 3.5% fat for best creaminess)
- 1 tablespoon Unsalted butter (adds a silky finish)
- 2-3 tablespoons Granulated sugar (adjust to preferred sweetness)
- 1 piece Vanilla bean (split lengthwise and seeds scraped)
- 1 pinch Salt (essential to balance the sweetness)
- 1 strip Organic lemon peel (avoid the bitter white pith)
Classic Topping
- 3 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon (Ceylon cinnamon is preferred)
Fruit Accompaniment (Optional)
- 1 jar Sour cherries (Schattenmorellen) (drained, juice reserved)
- 1 tablespoon Cornstarch (to thicken the cherry sauce)
- 1 piece Cinnamon stick (for the cherry sauce)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the whole milk, a pinch of salt, the vanilla bean seeds (and the pod itself), the strip of lemon peel, and the butter.
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2
Bring the milk mixture to a gentle boil over medium heat, stirring occasionally to ensure the milk doesn't scorch at the bottom.
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3
As soon as the milk begins to bubble, stir in the short-grain rice and the sugar.
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4
Reduce the heat to the lowest possible setting. It is crucial that the rice simmers very gently to prevent the milk from burning.
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5
Cover the pot with a tight-fitting lid and let the rice cook for about 30 to 35 minutes.
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6
Every 10 minutes, remove the lid and give the rice a thorough stir, scraping the bottom of the pot to prevent sticking.
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7
While the rice is cooking, prepare the topping by mixing the 3 tablespoons of sugar with the ground cinnamon in a small bowl.
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8
If making the cherry sauce: Heat the reserved cherry juice in a small pan with a cinnamon stick. Mix cornstarch with a little cold water, whisk into the boiling juice until thickened, then fold in the cherries.
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9
Check the rice after 30 minutes; it should be tender but still have a very slight 'bite' in the center, and the consistency should be creamy and thick, like a loose risotto.
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10
Remove the pot from the heat. Take out the vanilla pod and the lemon peel strip.
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11
Let the Milchreis stand covered for 5 minutes off the heat. This allows the starch to set perfectly for that signature velvety texture.
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12
Ladle the warm rice pudding into deep bowls and generously sprinkle with the cinnamon-sugar mixture.
💡 Chef's Tips
Always use short-grain rice (like Arborio or specialized Milchreis) because long-grain rice won't release enough starch to make it creamy. Do not rinse the rice before cooking; that surface starch is exactly what creates the thick, pudding-like consistency. If the pudding becomes too thick after cooling, simply stir in a splash of cold milk or cream to loosen it up. For an extra decadent version, fold in a half-cup of whipped cream just before serving. To prevent burning, use a heavy-bottomed pot or a Dutch oven which distributes heat more evenly.
🍽️ Serving Suggestions
Serve warm with a side of hot 'Heiße Kirschen' (thickened sour cherries) for the most authentic experience. Top with a knob of melted butter ('Butterflöckchen') right before adding the cinnamon sugar. Pair with a glass of cold apple juice or a light, sparkling dessert wine. For a summer twist, serve chilled with fresh strawberries or a dollop of cold applesauce (Apfelmus). In Germany, this is often served as a main dish for lunch ('Süßspeise'), preceded by a light vegetable soup.