Thursday, June 7, 2012

Milchreis aka Rice Pudding

Today I made the typical German Milchreis which my English speaking readers maybe know as rice pudding. After I was trying to find the right translation for the German Milchreis and saw some recipes and pictures of rice pudding on the Internet - I decided not to translate it and stay with the German word which literally means milk rice. The Milchreis I know is like a very viscous soup but it's not like a typical pudding and it's made with the middlecorn-rice (for example the risotto one) or with that which had a nice round corn. So what do we need? For a two person dish:

  • around 3-4 oz (100-120g) rice, 
  • sugar (2-3 tbsp), 
  • milk (between 1 and 1 1/2 pint (500-750 ml), 
  • a 1/2 tsp salt, 
  • some vanilla sugar or vanilla extract, 
  • some cinnamon (if you like). 
  • AND: My special ingredient: a good shot of rum - hey, I'm European, I am used to cook with alcohol ;). If you are planing to serve it to children, skip the rum in their portion. 
Today I added two chopped apples to the Milchreis to make it more juicy and "freshy".

  • Put all the ingredients to a pot with a thick bottom and add as many milk that it's covered at least twice. If you want, add the apples as well.
  • Boil up the milk and than cook it on the lowest level of your stove for about 20-30 minuts, until the rice is soft and done. Check the cooking time on the rice package. If you want to be sure that's ready, just try it.
  • You might have to add some more milk if you see that it's getting too viscous. You can always add some extra milk when the dish is ready.
  • Don't forget to stir the rice while cooking. That's why I told you to take a pot with a thick bottom - they won't burn your dish as fast as other. 
  • At the end of the cooking, add a good shot of rum.
  • Try the Milchreis with some marmolade or crushed fruits.
  • Good luck!


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