German Rice Pudding (Milchreis) Recipe

German rice pudding, or Milchreis, is a creamy stovetop pudding made by slowly cooking short-grain rice in milk, then serving it with cinnamon sugar. It is a familiar home-style dish in Germany, enjoyed warm or cold, with plenty of room for family and regional preferences. A gentle simmer and regular stirring help the rice soften evenly while the milk thickens into a comforting, spoonable pudding.

Ingredients

1 cup (200 g) short-grain rice, such as pudding rice or sushi rice
4 cups (960 ml) whole milk
1/4 cup (50 g) granulated sugar
1 teaspoon (5 ml) vanilla extract
1/4 teaspoon (1.5 g) fine salt
1 tablespoon (14 g) unsalted butter, optional, for extra richness
2 tablespoons (25 g) granulated sugar, for the topping
1 teaspoon (2 g) ground cinnamon, for the topping

Instructions

Measure and prepare the ingredients. Measure the rice, milk, sugar, vanilla, salt, and optional butter. In a small bowl, stir together the topping sugar and cinnamon so it is ready to sprinkle on the pudding. This preparation takes about 8 minutes. Do not rinse the rice: its surface starch helps give Milchreis a creamy texture.
Start the rice in the milk. Put the rice, milk, 1/4 cup sugar, salt, and butter, if using, in a heavy-based saucepan with a capacity of at least 3 quarts. Set it over medium heat and stir slowly, scraping the bottom and corners of the pan. Heat for about 8 minutes, until the milk is steaming and small bubbles begin to appear around the edge. Avoid letting the milk reach a hard boil, which can make it foam up or scorch.
Simmer gently until tender. Reduce the heat to low as soon as the milk starts bubbling. Cook uncovered for about 27 minutes, stirring every 2 to 3 minutes at first and more often as the pudding thickens. Keep the mixture at a gentle simmer, not a rolling boil. The rice is ready when the grains are soft all the way through and the pudding looks creamy. If it begins sticking, stir and lower the heat; if the rice is still firm but the pan looks dry, add milk a little at a time.
Finish and rest. Take the pan off the heat and stir in the vanilla. Cover it and leave the pudding to stand for 5 minutes. The rice will absorb some of the remaining liquid as it rests. Stir once more before serving; if you prefer a looser consistency, mix in a splash of warm milk.
Serve with cinnamon sugar. Spoon the pudding into bowls and sprinkle each serving with the cinnamon-sugar mixture. It is good warm straight from the pan, and it can also be cooled for a chilled dessert. Add the topping just before eating so it stays distinct rather than dissolving into the pudding.

Tips

Choose rice that releases starch. Short-grain pudding rice is a traditional choice, but it can be hard to find outside some European grocery shops. Sushi rice is a useful substitute and gives a similar creamy result. Arborio rice also works, though its grains tend to stay a little firmer and the pudding may need a splash more milk. Long-grain rice is less suitable because it usually produces a less cohesive, less creamy pudding.
Use a sturdy pan and control the heat. Milk can scorch on the bottom before the rice is tender, especially in a thin saucepan or over high heat. A heavy-based pan distributes heat more evenly. Stir along the base as well as around the sides, and reduce the heat promptly when the milk begins to simmer.
Adjust the thickness at the end. The pudding continues to thicken as it stands, and it will become firmer as it cools. Judge the texture after the five-minute rest, then stir in warm milk a tablespoon or two at a time if needed. Avoid adding a large amount at once, which can make the rice taste diluted before it has a chance to absorb the liquid.
Sweeten to suit the topping. The pudding itself is lightly sweetened so the cinnamon sugar can be adjusted at the table. If you plan to serve it plain or with tart fruit, you can add another tablespoon of sugar during cooking. For a less sweet bowl, keep the recipe as written and use only a small pinch of the topping.

Serving Suggestions

Serve Milchreis in small bowls with cinnamon sugar scattered over the top. For a simple German-style presentation, offer the cinnamon sugar at the table so each person can choose how much to add. A small knob of butter can be melted over a warm portion, while a spoonful of unsweetened cream gives the pudding a richer finish. If the pudding has cooled and become quite firm, loosen it with a little milk before serving rather than trying to stir it vigorously.

Fruit is a natural companion. Warm cherries, cherry compote, stewed apples, or lightly cooked plums bring tartness that balances the milky sweetness. Fresh berries or sliced peaches work well when in season; add them just before serving so their juices do not thin the pudding too much. For breakfast or an afternoon snack, serve a smaller portion with fruit and a light dusting of cinnamon. As a dessert, pair it with a fruit compote and keep the portions modest, since the rice and milk make it satisfying on its own.

Variations

Lemon or orange: Add a strip of well-washed citrus peel to the milk while it warms, then remove it before serving. A little finely grated zest stirred in at the end gives a brighter flavor. Keep the peel broad and avoid including much of the bitter white pith.

Vanilla bean: For a more pronounced vanilla aroma, split half a vanilla bean lengthwise and scrape the seeds into the milk. Add the pod as well while the rice cooks, then remove it before the five-minute rest. Vanilla extract is a practical everyday choice; the bean makes the flavor more fragrant but is not necessary for a good pudding.

Dairy-free version: Replace the whole milk with 4 cups (960 ml) unsweetened oat milk or soy milk. Oat milk gives a mellow, rounded texture, while soy milk has a more noticeable flavor. Choose an unsweetened variety so you can control the sugar. Some plant milks thicken differently from dairy milk, so start checking the rice for tenderness a few minutes early and stir regularly to prevent sticking.

Richer or more aromatic: Replace 1 cup (240 ml) of the milk with half-and-half for a richer pudding, or add a pinch of ground cardamom along with the cinnamon sugar. For a less creamy, more clearly defined grain, use a little less milk and add more only as needed. These are optional adjustments rather than required ingredients; the basic combination of rice, milk, and cinnamon sugar is the classic starting point.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container. Keep the pudding refrigerated for 3 to 4 days. It firms up as it chills because the rice continues to absorb moisture, so a container that looks quite set the next day can still be made creamy again. Store cinnamon sugar separately if possible and add it when serving.

For stovetop reheating, transfer a portion to a small saucepan and add 1 to 2 tablespoons of milk per serving. Warm over low heat, stirring frequently, until hot throughout. Add more milk in small splashes if you want a softer texture. For a microwave, place a portion in a microwave-safe bowl, stir in a splash of milk, cover loosely, and heat in short intervals, stirring between them. Refrigerate any portion that has been reheated promptly, and avoid repeatedly warming and cooling the same batch.

Milchreis can be frozen in a sealed freezer-safe container for up to 2 months, although the rice may soften further and the texture can become less smooth after thawing. Thaw it in the refrigerator, then reheat gently with milk and stir until creamy. For the best texture, make only as much as you expect to eat within a few days.

Frequently Asked Questions

What kind of rice is best for German rice pudding?

Short-grain rice sold as pudding rice is a good choice because it softens and releases starch as it cooks. Sushi rice is a convenient substitute and also makes a creamy pudding. Arborio works if those are unavailable, though it can remain slightly firmer. Avoid relying on long-grain rice for the same thick, cohesive texture.

Should I rinse the rice before cooking?

No. For this stovetop pudding, leave the rice unrinsed so its surface starch can help thicken the milk. Rinsing removes some of that starch and can make the finished pudding less creamy. Measure the rice directly into the pan and stir it into the milk before heating.

Why is my rice pudding still runny?

It may need more simmering, or it may simply need the five-minute rest for the rice to absorb more milk. Check that the grains are tender before taking the pan off the heat. If they are still firm, continue cooking gently and stir often. If the grains are tender but the pudding is loose, let it rest uncovered for a few minutes; it will also thicken as it cools.

Can I make Milchreis ahead of time?

Yes. Cook it as directed, cool it promptly, and refrigerate it in a covered container. The chilled pudding will be thicker than when freshly cooked, so stir in a little milk before serving it cold or reheating it. For a planned warm dessert, you can make it earlier in the day and reheat it gently just before serving.

Can I use water instead of milk?

You can cook rice in water, but it will not have the same creamy, milky character as Milchreis. If you are short on milk, replace only part of it with water and expect a lighter result. Unsweetened oat or soy milk is a closer non-dairy substitute; choose one with a mild flavor and stir regularly as the pudding cooks.

Is German rice pudding served hot or cold?

Both are common. Serve it warm for a soft, freshly cooked pudding, or chill it and eat it cold once it has set. Warm pudding is easy to loosen with milk; chilled pudding is firmer and pairs especially well with fruit compote. Add cinnamon sugar shortly before serving in either case.

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