Speedy Milchreis (German Rice Pudding)

• •1 cup Milchreis (pudding rice) or Arborio rice, rinsed
• •4 cup whole milk
• •0.3 cup granulated sugar
• •1 teaspoon vanilla extract
• •0.3 teaspoon salt
• • to taste ground cinnamon
• • to taste extra granulated sugar (for topping)

Instructions

1. 1

   Rinse the rice thoroughly under cold running water until the water runs clear. Drain well.

2. 2

   In a heavy-bottomed saucepan or pot, combine the rinsed rice, whole milk, granulated sugar, vanilla extract, and salt.

3. 3

   Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring constantly with a wooden spoon to prevent the rice from sticking to the bottom. This should take approximately 5-7 minutes.

4. 4

   Once boiling, immediately reduce the heat to low. Cover the pot partially, leaving a small gap for steam to escape, and simmer for 18-20 minutes. Stir every 2-3 minutes to ensure even cooking and prevent the rice from sticking or scorching at the bottom.

5. 5

   The Milchreis is ready when the rice is tender, has absorbed most of the milk, and the pudding has a creamy, thick consistency. It will continue to thicken slightly as it cools.

6. 6

   Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the pudding to fully set and absorb any remaining liquid, resulting in a perfectly creamy texture.

7. 7

   Serve warm or chilled. Traditionally, Milchreis is topped with a sprinkle of cinnamon mixed with sugar, or served with fruit compotes like applesauce, cherry compote, or fresh berries.

Chef's Tips

• 💡For an even richer Milchreis, stir in a knob of butter or a tablespoon of heavy cream at the very end, just before serving.
• 💡If the Milchreis becomes too thick after cooling, you can loosen it with a splash of milk when reheating.
• 💡Experiment with toppings: beyond cinnamon sugar and fruit, try a drizzle of honey, a sprinkle of chopped nuts, or a dollop of plum compote (Pflaumenmus) for an authentic German touch.
• 💡Using a heavy-bottomed pot is crucial to prevent sticking and burning, especially with the higher initial heat for this 'speedy' version. Constant stirring is also key.