Which rice should be used for German rice pudding?

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".

Can I use brown rice for this rice pudding?

No. Brown rice absorbs liquid in a totally different way and won't work with this recipe.

What's the difference between Milchreis vs. North American rice pudding?

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.

Milchreis (German Milk Rice Pudding)

Name: Milchreis (German Milk Rice Pudding)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: German
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

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

Scale

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

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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.