Milk Rice
A delicate German Milchreis — creamy milk rice with vanilla, cinnamon and apple sauce.
Ingredients
- short-grain rice250 g
- whole milk1000 ml
- sugar40 g
- vanilla pod1 stick
- salt1 pinch
- ground cinnamon1 tsp
- applesauce200 g
Instructions
Measure out 250 g of round-grain rice for milk rice; do not rinse it, so as to keep the starch for a creamy texture.
Split 1 vanilla pod lengthwise and scrape out the seeds. Put the pod and seeds into a saucepan together with 1000 ml whole milk, 40 g sugar and 1 pinch of salt.
Heat the milk mixture over medium heat, stirring, until it almost comes to a boil.
Add the rice, stir, bring to a gentle simmer, cover with a lid and cook over the lowest heat for 25–30 minutes. Stir every 5–7 minutes so the rice doesn't stick to the bottom.
Once the grains are tender and the mixture is thick and creamy, remove the saucepan from the heat. Take out the vanilla pod and let the Milchreis stand covered for 10 minutes.
Divide the milk rice among 4 serving bowls, sprinkle each portion with 1/4 tsp ground cinnamon and serve with 200 g apple sauce.
More recipes
Bauernfrühstück
A hearty German breakfast of crispy potatoes, bacon and onion bound together with a tender egg mixture, served with pickled cucumbers.
Bratwurst with Sauerkraut
Golden-brown German sausages served over tender sauerkraut braised with onion, apple, and fragrant caraway.
Viennese Apple Strudel
A thin, crisp strudel filled with juicy apples, raisins, cinnamon, and golden nut crumbs.
Wurstsalat
A classic German salad of thinly sliced sausage, crisp pickled cucumbers and onion in a tangy vinegar-mustard dressing.