Creamy German Rice Pudding | Milchreis
One spoonful of this creamy, dreamy German rice pudding (Milchreis) is enough to bring back the sweetest childhood memories. And if this classic dessert is new to you, you’re in for a real treat!
My mom often made it for dessert, but in a pinch, and when out of better ideas, she sometimes made it for lunch.
Either way, you’ll love this easy, fool-proof recipe that’s delicious on its own or even better with your favorite toppings.
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What is Milchreis?
Milchreis is a traditional German rice pudding made with short-grain rice slowly simmered in milk until creamy. It’s a popular comfort food often served as a dessert or even lunch.
Why you’ll love this recipe
Ingredients
You only need these everyday ingredients to make this rice pudding:
- Milk: I recommend whole milk (it just tastes better) but you can use any milk you have
- Salt: I love adding a pinch of salt to bring out the sweetness
- Sugar: You won’t need a lot but you can always adjust the sweetness to your liking
- Vanilla: While not essential, a splash of vanilla or vanilla sugar makes Milchreis taste even better
- Rice: I recommend Arborio or any short-grain, starchy white rice typically used for risotto or sushi
Simple substitutions
- Milk: You can make this a vegan dessert by using your favorite plant-based milk
- Sugar: You could use honey, maple syrup, or agave syrup but they may change the color and taste of this German rice pudding
- Rice: You could technically use whole-grain rice. Keep in mind it will change the color, texture, and extend the cooking time. Arborio is the best or any round, short-grain white rice but you could use other white rice varieties, too.
How to Make Milchreis – Authentic German Rice Pudding
- In a medium saucepan, bring milk, salt, sugar, and vanilla to a boil.
- Stir in the rice and bring back to a boil.
- Turn the heat to very low and simmer the rice pudding, stirring occasionally (a cracked lid may help).
- Milchreis is done when the rice is slightly al dente.
Helpful recipe tips
- Stay close to your pot while bringing the milk to a boil to make sure it won’t boil over.
- Use the lowest heat setting to prevent the Milchreis from sticking to the bottom of the pot.
- Occasional stirring is enough to prevent sticking and ensure even cooking.
- This German rice pudding is done when the rice is slightly al dente and it’s still somewhat soupy.
Storing and freezing instructions
I prefer enjoying Milchreis while it’s still warm. Should you have any leftovers, I recommend letting it cool down completely and storing it in an airtight container in the refrigerator for up to 3 days.
While you can freeze cooked rice pudding, the milk may curdle a bit, and the texture of the rice may get a bit mushy when you thaw it. Therefore, I recommend making only as much as you can finish within 3 days.
German Rice Pudding | Milchreis
Ingredients
- 2 cups milk
- 1 pinch salt
- 1 TBSP sugar
- 1 tsp vanilla extract
- ½ cup short-grain white rice
Instructions
- In a medium saucepan over medium heat bring milk, salt, and vanilla to a boil.
- Stir in the rice and bring back to a boil.
- Turn the heat to very low and simmer the rice pudding for about 35 mins, stirring occasionally.
- It is done when al dente but still somewhat soupy.
Notes
- Stay close to the pot while bringing the milk to a boil to prevent it from boiling over
- Be sure to turn the heat to low and stir occasionally to prevent the Milchreis from sticking to the bottom or burning.
Video
Nutrition
FAQs about German Rice Pudding
Serving suggestions
Here are some classic ways to serve Milchreis:
- with a good sprinkling of cinnamon-sugar (I like to mix these two in a little bowl beforehand)
- with fruit compote, steamed apples, or berry pudding
- with baked plums or soaked dried plums
- with any of your favorite toppings (great opportunity to get creative)
More German dessert recipes
Decadent Lemon Mousse (Zitronenspeise)
Red Berry Pudding (Rote Grütze)
Classic Apple Strudel (Apfelstrudel)
German Semolina Pudding | Griessbrei
Greetings Anja! I adore milchreis – my stepmom made it often in winter especially. I wonder if you use an Instant Pot? Where I live now the range is gas and the lowest setting even with a damper plate is too high to prevent scorching. I made some this evening in the IP and it turned out delightful. Added some dried blueberries (was out of raisins) soaked them in a bit of a friend’s home made blackberry wine. Any alcohol cooked out leaving just the fruit flavor. Thank you so very much for the incredible effort you put into your website and recipes and craft suggestions!
Milchreis in an instant pot sounds like a good idea ~ Anja PS: I like anyone named Edith because it was my grandma’s name 😌
It’s been a busy day here! My attempt to make cream cheese was a failure as the milk refused to curdle. Perhaps due to the fact the milk here is “ultra” processed.
I will now try this rice pudding recipe with the milk, although it has lemon juice in it I don’t think that would be adverse.
Waste not want not!
Rice pudding was also an often served dessert in our childhood home! (sometimes raisins addded)
Can you please make your recipes able to be shared to Pinterest? I love your recipes and would love to share them to my sourdough or German recipe boards.
Thank you so much!
Thank you so much! There is a red Pinterest button on the left side of the screen that you can click. That will take you directly to Pinterest so you can save or share the recipe ~ Anja