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Milchreis (aka German Rice Pudding) – a German comfort food classic! This creamy and delicious stovetop rice pudding recipe is a simple dish loved by both kids and adults alike!
What Is Milchreis?
Milchreis is German rice pudding. The name literally means “milk rice”. It is also sometimes referred to as Reisbrei (rice porridge) or Dicker Reis (thick rice).
Milchreis is a simple stovetop rice pudding recipe made by cooking round, short-grain rice in milk with sugar and vanilla.
So many countries around the world have their own version of rice pudding. The German version is typically served warm with toppings such as cinnamon sugar, fruit or compote. However, it can also be eaten cold. Milchreis is often served as a “sweet meal” (Süße Mahlzeit) but also enjoyed as a snack or delicious warm dessert.
Reasons To Love This Recipe
What’s not to love?! This creamy delicious rice pudding recipe is…
- Comfort in a bowl! This simple dish is classic comfort food loved by both kids and adults.
- Made with a few simple ingredients and easy to make on the stovetop. This is a one pot recipe!
- A super versatile dish! It can be enjoyed as a delicious dessert or snack or served as a “sweet meal” for breakfast, lunch or dinner. Can also be eaten hot or cold!
- Fun to top! There are so many possibilities! Everything from the classic combination of cinnamon and sugar sprinkled on top to some type of fruit topping. Have fun discovering your favorites! For ideas, check out the “Topping Ideas” section below.
Ingredients You’ll Need
All you need are a few simple ingredients to make this German rice pudding!
- Short to medium grain white rice: I like to use arborio rice when I make it since it results in a creamy rice pudding.
- Milk: My preference is to use whole milk for the creaminess it provides. If you want to make it extra rich and creamy, substitute some of the milk for cream.
- Sugar: I use organic cane sugar.
- Butter: A tablespoon of butter is used to sauté the rice at the start in order to bring out that delicious, nutty, toasted flavor.
- Vanilla: You can use half a vanilla bean (this tastes amazing!) or substitute for some vanilla extract or vanilla paste instead.
- Salt: Just a pinch to enhance the flavor. I like to use either sea salt or pink Himalayan salt.
Detailed ingredient list and directions located in the recipe card below.
How To Make Milk Rice Pudding (Milchreis)
Let’s make some! Milchreis is an easy to make, one-pot recipe. Warning: Be prepared for your kitchen to smell incredibly cozy and comforting while this cooks! 😊
STEP 1: Sauté rice. Melt the butter in a large saucepan over medium heat. Add the rice and stir for a couple of minutes until the rice begins to look slightly translucent and smells nutty and delicious.
STEP 2: Add remaining ingredients. Stir in the milk, sugar, vanilla and salt. If using vanilla bean, split it lengthwise with the tip of a paring knife, scrape out the seeds and add both the seeds and the empty pod to the pot.
STEP 3: Simmer. Bring to a gentle boil over medium heat, stirring often. Watch carefully so it doesn’t burn or boil over! Reduce the heat to low and cover with a lid. Simmer for 30 minutes or until the rice is tender and most of the liquid is absorbed, stirring occasionally. Remove from heat and let the Milchreis sit for 10 minutes with the lid on to cool down a bit and thicken up more.
Adjust consistency as desired to suit your tastes. Too thick? Add more milk. Too runny? Cook it longer.
STEP 4: Serve it up. Remove the vanilla bean (if using) and serve in bowls. Time for the fun part now! Top your bowl of Milchreis with your favorite toppings. Dig in and enjoy!
Topping Ideas
German Milk Rice Pudding (aka Milchreis) is typically served with some type of topping. You can keep it simple or get creative! Here are a few ideas:
- Cinnamon Sugar: Sprinkling cinnamon and sugar over the top is a classic topping. To elevate it further, I love to also add a drizzle of melted brown butter. It’s SO GOOD!
- Fruit Compote, Stewed Fruits or Jarred Fruit: Cherries, plums, apples, apricots, berries (like this strawberry compote), etc. There are so many options!
- Fresh Fruit: Whatever you like or is in season! Berries, banana, apples, pears, peaches, mango, pomegranate, etc.
- Dried Fruit: raisins, cranberries, dates, apricots, coconut flakes, etc.
- Apple Sauce: This tastes great along with some cinnamon sugar.
- Nuts and Seeds: walnuts, pecans, almonds, pistachios, pepitas, sunflower seeds, hemp hearts, nut butters, etc.
- Chocolate: If the Milchreis is warm, it will melt in to make a chocolate rice pudding.
- Maple syrup or honey: A drizzle adds some extra sweetness.
- Whipped Cream: Adds creaminess and delicious with some fruit.
Variations
- Make it dairy free or vegan: Substitute the milk for a plant based milk (e.g. coconut milk, almond milk, oat milk, etc.) and the butter for a dairy-free version or use coconut oil.
- Add spices: You can also add in some warming spices like nutmeg, cinnamon or cardamom while it cooks.
- Add lemon or orange zest/rind: Instead of using vanilla, some people prefer to cook their Milchreis with some lemon or orange zest/rind for a subtle citrus flavor.
Storage + Reheating
Milchreis is best when fresh but leftovers can also be stored and eaten hot or cold.
- To store: Store covered in the fridge for 2-3 days.
- To reheat: Add a splash of milk to loosen the rice pudding up and gently reheat on the stovetop over low heat or in the microwave.
- Prep tip: This rice pudding is best served when freshly made in my opinion. However, if you are intentionally prepping ahead to either eat cold or reheat later, I recommend adding an extra cup of milk when cooking the Milchreis so that it is creamier once cold.
A Few Questions Answered
A short or medium grain white rice is used. These smaller round grains give you the creamy consistency when cooked. Arborio rice works well and is what I like to use. In Germany, you can buy rice labelled as “Milchreis Rundkorn Reis” which is round or short-grain rice specifically marketed for the purpose of making rice pudding. In the UK, you can also find rice labelled as “pudding rice”.
No. Brown rice absorbs liquid in a totally different way and won’t work with this recipe.
In North America, rice pudding is usually considered to be a dessert. Milchreis is often eaten as a “sweet meal” but is also enjoyed as a snack or dessert. Some North American rice pudding recipes include eggs to create a custard base or are made using long grain rice or sometimes cooked rice. They also tend to be sweeter. Milchreis, on the other hand, is made from round or short grain rice cooked in milk (no eggs!) and is not overly sweet since toppings like cinnamon sugar, compote or fruit are typically added before serving.
More German Sweet Treats
Here are a few more sweet German recipes that you might enjoy!
- German Waffles
- Vanillekipferl (Vanilla Almond Crescent Cookies)
- Kokosmakronen (German Coconut Macaroons)
- German Cookies (15 types!)
- Spaghetti-Eis (German Spaghetti Ice Cream)
- Butter Streusel Topping
Did you make this Milchreis recipe? I would love to hear about it! Leave me a comment below or tag me on Instagram.
Milchreis (German Milk Rice Pudding)
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dessert, Main Dish, Snack
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
Description
Milchreis (aka German Rice Pudding) – a German comfort food classic! This creamy and delicious stovetop rice pudding recipe is a simple dish loved by both kids and adults alike!
Ingredients
- 1 tablespoon butter
- 1 cup (200 grams) Arborio rice, or other round, short-grain white rice
- 4 cups (1 liter) milk
- 1/4 cup (50 grams) organic cane sugar
- 1/2 vanilla bean (or 1 teaspoon vanilla extract or vanilla paste)
- pinch of salt
Instructions
- Sauté rice in butter: Melt the butter in a large saucepan over medium heat. Add the rice and stir for a couple of minutes until the rice begins to look slightly translucent and smells nutty and delicious.
- Add remaining ingredients: Stir in the milk, sugar, vanilla and salt. If using vanilla bean, split the piece lengthwise with the tip of a paring knife, scrape out the seeds and add both the seeds and the empty pod to the pot.
- Simmer: Bring to a gentle boil over medium heat, stirring often. Watch carefully so it doesn’t burn or boil over! Reduce the heat to low and cover with a lid. Simmer for 30 minutes or until the rice is soft and most of the liquid is absorbed, stirring occasionally. Remove from heat and rest for 10 minutes to cool down a bit and finish thickening.
- Serve: Remove the vanilla bean. Serve with cinnamon and sugar sprinkled on top, compote, fresh fruit or your favorite toppings. Enjoy!
Notes
- Milk: My preference is to use whole milk for the creaminess it gives. For an extra rich and creamy Milchreis, use 3 cups milk + 1 cup cream.
- Toppings: Milchreis is typically served with some type of topping. Cinnamon sugar and brown butter, compote or fruit are a few of the classic toppings. For more ideas, see the “Topping Ideas” section in the post.
- Storage: Milchreis tastes best fresh but leftovers can be stored in the fridge for 2-3 days and eaten hot or cold.
- To reheat: Add a splash of milk to loosen the rice pudding up and gently warm up on the stovetop over low heat or in the microwave.
⬇ PIN it for later! ⬇
I am crazy for rice pudding and I love that the German version has all the toppings! It was also interesting to learn that it’s eaten as a meal or snack, as well as dessert.
It was always quite exciting to receive this as a meal when I was a kid. These days I tend to eat it as a dessert or snack and occasionally for breakfast too!
i made this yesterday during the rainstorm and it was lovely enjoying a nice warm bowl of classic desserts. thanks for the variations on what toppings to use too
So perfect for a rainy day! Glad you enjoyed it!
Such a warm and classic bowl of comfort! I love how the German version includes toppings too. I usually just have it with extra cinnamon but I might try fruit next time!
I love the toppings! My go-to is usually the cinnamon sugar and brown butter and my husband loves the cherries (sometimes with some chocolate and whipped cream added to).
This is one my favorite comfort food desserts! I need to make this soon. 🙂 Looks yummy!
Mine too!
This was so good, my daughter loved it. Reminds me of the Spanish rice dessert but not so sweet. The texture was really pleasant, not too mushy, which I normally don’t like.
I’m so happy to hear that your daughter enjoyed it!
I liked this pudding; it reminded me of the one my mom used to make us, and I shared it with her and loved it as well.
I love that you shared it with your Mom! I bet she really appreciated that!
My mouth is watering looking at all these wonderful variations! I will definitely be trying this out in my breakfast rotation.
Enjoy and have fun with the toppings!
I am used to making French rice pudding and have not tried the German version. It looks and sounds delicious! Will give it a try for sure!
Enjoy!
I love this German version of milk rice pudding served warm with the cinnamon sugar topping. It’s nice and easy to follow. Thank you!
You’re welcome!