Milchreis (German Rice Pudding)
photo by Dreamer in Ontario
- Ready In:
- Mix the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often.
- Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often.
- Scratch out vanilla seeds and stir into pudding. Discard vanilla bean pod.
- Serve warm with cinnamon and sugar or fruit compote, or both.
Questions & Replies
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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!
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