German Rice Cake: Milchreiskuchen Recipe

German rice cake, often called Milchreiskuchen or Reisfladen in regional versions, has a tender yeast-dough crust filled with creamy milk rice, vanilla, and lemon. The rice is cooked before baking, so the filling turns soft and sliceable rather than dry; recipes vary by region and household, and some versions use a pastry crust instead.

Ingredients

For the yeast crust: ½ cup (120 ml) whole milk, warmed to about 105°F (40°C)
2¼ teaspoons (7 g) instant yeast
3 tablespoons (38 g) granulated sugar
3 cups (375 g) all-purpose flour, plus a little extra for rolling
½ teaspoon (3 g) fine salt
1 large egg (about 50 g), at room temperature
4 tablespoons (57 g) unsalted butter, softened
For the rice filling: 1 cup (200 g) short-grain rice, such as Arborio or pudding rice
4 cups (950 ml) whole milk, divided; reserve 2 tablespoons (30 ml) for the cornstarch
⅓ cup (67 g) granulated sugar
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
¼ teaspoon (1.5 g) fine salt
2 tablespoons (16 g) cornstarch
3 large eggs (about 150 g), separated, at room temperature
1 tablespoon (14 g) unsalted butter, for the warm rice
¼ teaspoon ground cinnamon, optional, for the top

Instructions

Mix and raise the dough. In a large bowl, stir the warm milk, yeast, and sugar together. Add the flour, salt, egg, and softened butter. Mix until a rough dough forms, then knead by hand for 8 to 10 minutes, or with a stand mixer and dough hook for 5 to 7 minutes, until smooth and elastic. If it feels very sticky, add flour a tablespoon at a time; the dough should remain soft. Cover the bowl and let the dough rise in a warm, draft-free place for 60 minutes, until roughly doubled.
Cook the rice. While the dough rises, put the rice, 3¾ cups (920 ml) of the milk, sugar, lemon zest, vanilla, and salt in a heavy saucepan. Bring to a gentle simmer over medium heat, stirring often so the milk does not scorch. Lower the heat and cook uncovered for about 35 minutes, stirring frequently, especially across the bottom and corners of the pan. The rice should be tender and the mixture thick, but still creamy; reduce the heat if it bubbles vigorously. Stir in the butter. Mix the cornstarch with the reserved 2 tablespoons (30 ml) milk until smooth, stir it into the rice, and simmer for 1 minute. Spread the rice mixture in a shallow dish and let it cool for 25 minutes, stirring once or twice. It should be warm rather than steaming when you add the eggs.
Prepare the pan and shape the crust. Grease a 9-inch (23 cm) springform pan and line its base with a round of parchment. Turn the risen dough onto a lightly floured counter and press or roll it into a circle large enough to cover the base and come about 1½ inches (4 cm) up the sides. Transfer it to the pan, easing it into the corners without stretching it thin. Cover loosely and let it rest for 20 minutes. Heat the oven to 350°F (175°C) while the dough rests.
Finish the filling. Separate the eggs, keeping the whites in a clean, grease-free bowl. Whisk the yolks in a small bowl. Slowly whisk a few spoonfuls of the warm rice into the yolks to temper them, then stir the yolk mixture back into the saucepan. In a separate bowl, beat the egg whites until they hold soft peaks. Fold one-third of the whites into the rice to loosen it, then gently fold in the rest. Take your time with the folding: a few visible streaks are preferable to knocking all the air out. Spoon the filling into the dough-lined pan and level it gently. Dust with cinnamon if you like.
Bake and cool. Bake on the middle rack for 55 minutes, until the crust is golden and the center is set with only a slight wobble. The filling contains eggs, so check its center with a food thermometer: USDA FSIS recommends that egg dishes reach a safe minimum internal temperature of 160°F (71°C). If the top browns too quickly before the center is set, loosely cover it with foil for the remaining baking time. Cool the cake in the pan for 15 minutes, release the springform ring, then cool on a rack for at least 1 hour and 45 minutes before slicing. The center firms further as it cools.

Tips

Choose the right rice. Short-grain rice releases starch that helps make a cohesive, creamy filling. Arborio is widely available and works well; ordinary long-grain rice tends to stay more separate, so the finished slices may be less smooth. Avoid quick-cooking or precooked rice because its texture and cooking time are different.
Keep the milk from scorching. Use a heavy-bottomed saucepan, keep the heat gentle after the first simmer, and stir along the base regularly. If the rice is still firm when most of the milk has been absorbed, add a splash of milk and continue cooking rather than turning up the heat.
Let the filling cool before adding the eggs. Very hot rice can scramble the yolks or deflate the whites. If your filling is still steaming after 25 minutes, wait a little longer; the elapsed time will increase, but the texture will be more reliable.
Handle the soft dough gently. Flour the counter lightly and use a scraper to lift the dough if it sticks. Avoid adding lots of extra flour, which can make the crust dry. If the dough keeps shrinking while you shape it, cover it and let it relax for 5 to 10 minutes before continuing.

Serving Suggestions

Serve the cake at room temperature or slightly cool, cut into narrow wedges with a sharp knife. It is rich enough to stand on its own, but a spoonful of lightly sweetened whipped cream makes a simple accompaniment. Fresh berries, sliced pears, or a tart fruit compote bring a bright contrast to the mellow rice and vanilla. A small dusting of cinnamon or powdered sugar is also welcome, though the cake does not need a heavy topping.

For a coffee-table spread, pair it with coffee or black tea and serve it alongside plainer biscuits or fruit rather than another rich dessert. If you are serving it after a meal, cut the first slices once the cake has cooled completely; warm filling can slump, while a fully cooled cake cuts more neatly. Leftover slices are also easy to pack for a snack, provided they are kept chilled until serving.

Variations

Use a shortcrust base: For a less bread-like texture, replace the yeast crust with a sweet shortcrust pastry. Press or roll it into the same pan and chill it for 20 minutes before filling. The result is closer to a tart, with a crisp, crumbly base instead of a soft, bready edge. Baking times may vary slightly, so use the set center and safe egg temperature as your guides.

Add raisins: Stir ⅓ cup (50 g) raisins into the cooked rice before it cools. Plump them first in hot water for 10 minutes, then drain and pat dry so they do not add excess liquid. For a citrus variation, replace the lemon zest with orange zest, or use half of each. Keep the flavoring restrained so it complements rather than masks the milk rice.

Adjust the dairy: Whole milk gives the most traditional creamy texture. Two percent milk can work, though the filling may be a little less rich. Plant milks are less predictable because their fat, protein, and sweetness differ; an unsweetened, full-bodied oat or soy milk is the most practical option, but expect a different flavor and a filling that may set less firmly. Do not replace the milk with water.

Make it less sweet: You can reduce the filling sugar to ¼ cup (50 g) without changing the method. The rice will taste more plainly milky, which suits a fruit topping. Avoid cutting the crust sugar as sharply: it helps the dough brown and balances the yeast flavor.

Storage and Reheating

Because the filling contains milk and eggs, refrigerate the cake within 2 hours of baking or serving. Once fully cool, cover the pan or transfer slices to an airtight container and keep them refrigerated for 3 to 4 days. The crust gradually softens in the refrigerator, but the filling remains pleasant and easy to slice. Do not leave the cake at room temperature overnight.

For a warm slice, reheat an individual portion in a 300°F (150°C) oven for about 10 to 15 minutes, or microwave it in short 20-second bursts until warmed through. If reheating a portion as a leftover, USDA FSIS advises reaching 165°F (74°C); check the center with a food thermometer. Avoid heating the whole cake repeatedly, since that can dry the crust and make the filling less delicate.

To freeze, wrap individual cooled slices tightly and place them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then warm gently if desired. The texture may be a little less airy after freezing, but the slices are still suitable for serving. Do not thaw the cake on the counter for an extended period.

Frequently Asked Questions

Is German rice cake the same as rice pudding?
It uses a similar milk-rice mixture, but the mixture is enriched with eggs and baked inside a crust. That baking step turns the soft pudding into a sliceable cake. The crust and the final set are what distinguish it from a bowl of rice pudding.

What is the difference between Milchreiskuchen and Reisfladen?
The names and recipes vary across German-speaking regions, and similar rice-filled cakes are also associated with neighboring areas. Some versions use yeast dough, while others use pastry or adjust the rice custard. This recipe is a yeast-crust version; it is not the only regional style.

Can I make the cake ahead?
Yes. Bake it the day before, cool it completely, then cover and refrigerate it. Bring it out shortly before serving if you prefer it closer to room temperature, but keep the total time unrefrigerated within 2 hours. You can also cook the rice filling a few hours ahead and chill it; let it lose its chill before folding in the egg whites and filling the crust.

Why is my filling loose after baking?
It may have been sliced before it had time to cool and set, or the rice may have been undercooked and too wet. Cool the cake for the full recommended time and check that the rice is tender and the cooked mixture is thick before adding the eggs. If the center remains liquid after the stated bake, continue baking in 5-minute increments and check its temperature and set.

Can I use leftover cooked rice?
Freshly cooked short-grain rice is best because it absorbs milk and releases starch as it simmers, building the creamy filling. Leftover cooked rice has already absorbed liquid and will not produce the same texture or flavor. For a reliable cake, cook the rice in milk as directed rather than substituting a bowl of plain cooked rice.

How do I know when the cake is done without overbaking it?
The edge should look set and lightly golden, while the center should move only slightly when you nudge the pan. Use a food thermometer to confirm that the egg filling reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. The center will firm as it cools, so avoid waiting for it to look completely rigid in the oven.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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