By NorthwestGal on May 12, 2010
Photo by Dreamer in Ontario
Photo by Dreamer in Ontario
"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."
Serving Size: 1 (301 g)
Servings Per Recipe: 4
"WOW!!! I now have a go to favorite rice pudding recipe! In the past I have always made different baked rice pudding recipes because that is how my mom always made it when I was growing up. This recipe is so much better...creamy, not overly sweet...just perfect. I actually made this for breakfast for the kids and I this morning. I wanted something hot but didn't want to make oatmeal. The kids were shocked when I told them I was serving them a pudding for breakfast. They told me they would gladly eat it for dessert too. Thanks for sharing this wonderful recipe. Made and reviewed for the Best of 2010 Recipe Tag game."
"This is just wonderful - the ultimate comfort food. I used arborio rice and the vanilla bean. The milk used was homo and the cream was half and half (10%). This reminds me of the milchreis my mother used to make when I was young. The main difference was that her's also had raisins in it. Made for ZWT6."
"This is an absolutely delicious recipe! I made this tonight for the first time and it turned out great. Both my husband and 6 year old daughter loved it. I then went on to make a quadruple batch to hand out samples at our Homeschool group World Foods Party. Our country is Germany and I wanted something that I could make the night before and be served cool. I made the recipe just as written with cinnamon sugar on the side. I hope they like it as well as we do. Thank you for a yummy recipe!"
"Yum!! We loved this rich, creamy rice pudding. I usually bake my rice pudding but it takes alot longer to make and doesn't turn out creamy like this pudding. We really loved the richness that the cream added to the pudding. I didn't have any vanilla bean so I had to use the vanilla extract. Also, I added a few shakes of cinnamon/ sugar during the last few minutes of cooking...perfect! Thank you for sharing this wonderful recipe. It is definitely a keeper. **Made for 2013 Football Pool Superbowl**"
"Great recipe! I am from Germany and this was one of dishes we would have on Fridays (meatless day). My favorite way of eating Milchreis is topped with applesauce. Yummy!"
"It's perfect. I absolutely LOVE the vanilla beans. I made it last week but could only eat half so I hid the other half in the fridge until I could get back to it. Scouts honor. Made for German Tag 4/12. Thank you, NWG. xoxo"