German Rice Casserole with Apples and Raisins

This German rice casserole, often called Reisauflauf, is a sweet baked rice pudding layered with apples and dotted with raisins. The rice is simmered in milk first, then baked with eggs until softly set, making a comforting dessert or brunch dish; family versions vary in their fruit and spices.

Ingredients

1 cup (200 g) short-grain rice, preferably rice sold as pudding rice or Milchreis; arborio rice is a practical substitute and makes the filling especially creamy
4 cups (960 ml) whole milk
2 tablespoons (28 g) unsalted butter, plus 1 teaspoon (5 g) for greasing the baking dish
1/4 teaspoon (1.5 g) fine salt
2 medium apples (about 300 g total), peeled, cored, and sliced about 1/4 inch (6 mm) thick
1/3 cup (50 g) raisins
1/3 cup (67 g) granulated sugar
2 large eggs (about 100 g without shells), separated
1 teaspoon (5 ml) vanilla extract, or 1 teaspoon (5 g) vanilla sugar
1 teaspoon (2 g) finely grated lemon zest
1/2 teaspoon (1.3 g) ground cinnamon
1 tablespoon (12 g) granulated sugar, for the top

Instructions

Prepare the oven and dish. Heat the oven to 350°F (175°C). Lightly butter a 2-quart (1.9-liter) baking dish. Set out the milk, butter, and other ingredients so they are ready when the rice has finished cooking. A dish with a broad surface gives the casserole more golden edges; a deeper dish works too, but may need a few extra minutes in the oven.
Simmer the rice in milk. Put the rice, milk, 2 tablespoons (28 g) butter, and salt in a heavy, medium saucepan. Bring the mixture just to a simmer over medium heat, stirring regularly and scraping the bottom so milk does not scorch. Reduce the heat to low and cook gently for about 30 minutes, stirring every few minutes. The rice should be tender and the mixture thick but still moist. If the bottom starts catching, lower the heat; if the rice is tender but the mixture looks stiff, stir in a splash of milk.
Cool the rice mixture. Take the pan off the heat and let the rice stand for 15 minutes, stirring once or twice. This cooling time helps keep the egg yolks from scrambling when mixed in. The rice will thicken as it rests, but it should remain creamy rather than forming a firm ball.
Prepare the fruit and eggs. While the rice cools, peel, core, and slice the apples, and separate the eggs into two clean bowls. Keep the whites free of yolk so they can whip properly. Stir the raisins, sugar, egg yolks, vanilla, and lemon zest into the cooled rice until evenly combined.
Whip and fold in the egg whites. With clean beaters, whip the egg whites until they form soft peaks: the tips should bend over when the beaters are lifted. Fold about one-third of the whites into the rice mixture to loosen it, then gently fold in the rest. Use a broad spatula and stop once the mixture looks evenly aerated; vigorous stirring will deflate it.
Layer and bake. Spread about half of the rice mixture in the prepared dish. Arrange the apple slices in an even layer, then cover them with the remaining rice. Mix the cinnamon with the 1 tablespoon (12 g) sugar and sprinkle it over the top. Bake for about 40 minutes, until the surface is lightly golden and the center is set but still tender. Because this is an egg dish, check the center with a food thermometer: the USDA FSIS safe minimum internal temperature is 160°F (71°C). If the top browns before the center reaches that temperature, loosely cover the dish with foil and continue baking.
Rest and serve. Let the casserole stand for 10 minutes before scooping. The brief rest helps it settle so portions hold together while staying soft inside. Serve warm, or let it cool further if you prefer a more pudding-like slice.

Tips

Stir often, not constantly. Milk can scorch on the bottom of a saucepan, especially once the rice starts thickening. Scrape the bottom every few minutes and keep the simmer gentle; a rolling boil is more likely to foam over and cook unevenly.
Keep the rice creamy. The stovetop mixture should be loose before baking. Rice continues absorbing liquid in the oven, so do not cook it until it is dry. If it becomes very thick during cooling, loosen it with 1 to 2 tablespoons (15 to 30 ml) milk before adding the eggs.
Use room-temperature eggs if convenient. They fold into the rice more evenly than very cold eggs, but there is no need to leave them out for a long time. Separate them while cold if that is easier, then let them sit out only while the rice cools.
Choose apples that keep their shape. Firm baking apples such as Granny Smith, Braeburn, or Pink Lady give a pleasant tart contrast. Softer apples are fine but may melt into the rice. If you use vanilla sugar instead of extract, reduce the granulated sugar by about 1 teaspoon (4 g) if you want to keep the sweetness similar.

Serving Suggestions

Serve the casserole warm in shallow bowls, with a spoonful of lightly sweetened whipped cream, plain yogurt, or crème fraîche if you like a cool contrast. A small pour of warm milk or vanilla sauce also suits the soft rice and cinnamon topping. For a less sweet plate, offer it plain with coffee or black tea and let the apples provide most of the fruit flavor.

It works as a cozy dessert, but it can also be served for brunch or a relaxed weekend breakfast. Cut or scoop portions while warm rather than trying to make neat slices straight from the oven. A crisp green apple on the side balances the creamy texture, and extra raisins or a light dusting of cinnamon can be offered at the table.

Variations

Sweet rice bakes have many household versions across German-speaking regions, so the fruit and flavorings are easy to adjust. Replace the apples with 1 1/2 cups (225 g) pitted cherries, fresh or thawed and well drained. Cherries make the casserole juicier and more tart, so avoid adding their thawing liquid. Pears can replace the apples in the same amount; choose firm fruit and slice it thinly.

For a citrus variation, use orange zest in place of lemon zest and leave out the cinnamon. For a warmer spice profile, add a pinch of nutmeg along with the cinnamon. You can also omit the raisins or replace them with 1/3 cup (45 g) chopped dried apricots. If you prefer a richer, softer casserole, replace 1/2 cup (120 ml) of the milk with cream, though the result will be heavier. Arborio rice is an accessible stand-in for German pudding rice; it releases more starch and gives the bake a particularly creamy texture.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of baking. Cover the baking dish tightly or transfer individual portions to airtight containers. Refrigerated casserole keeps for 3 to 4 days. The rice will firm up as it chills, which is normal; it softens again when warmed.

Reheat a portion in the microwave in short intervals, covered loosely, with a teaspoon or two of milk to restore moisture. For a larger amount, cover the dish with foil and warm it in a 325°F (165°C) oven until hot throughout. Reheated leftovers should reach 165°F (74°C). You can freeze portions in freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator and reheat thoroughly; the apples and rice may be a little softer after freezing.

Frequently Asked Questions

Can I make German rice casserole ahead?
Yes. Cook the rice mixture and assemble the casserole up to a day ahead, but for the best lift, whip and fold in the egg whites just before baking. Cover the assembled dish and refrigerate it; allow a little extra oven time because it will be cold. Check the center with a thermometer and bake until it reaches 160°F (71°C).

Can I use leftover cooked rice?
It is possible, but this recipe is designed around rice simmered in milk, which absorbs the milk and gives the casserole its creamy texture. If using cooked rice, start with about 3 cups (600 g) cooked rice and gently warm it with roughly 2 cups (480 ml) milk until creamy. Cool it before adding the eggs, and expect a different, less cohesive texture.

Why did my casserole turn out dry?
The most common cause is cooking the rice mixture until nearly dry before it goes into the oven, followed by extra baking. Keep the stovetop rice moist, measure the milk, and begin checking the casserole near the end of the stated baking time. The finished center should be set and safe at 160°F (71°C), not baked until the whole dish feels firm.

Can I make it without raisins?
Yes. Simply leave them out, or replace them with the same amount of chopped dried apricots or dried cranberries. Dried cranberries are more tart, so the finished casserole will taste less sweet and brighter. Fresh or frozen fruit works too, but drain thawed fruit well to avoid adding excess liquid.

How do I know the egg whites are folded in without overmixing?
Fold with a spatula, turning the rice mixture from the bottom over the whites while rotating the bowl. Stop when you no longer see large streaks of white. A few tiny streaks are preferable to stirring for too long, because the whites add lightness that can be lost if the mixture is beaten smooth.

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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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