Creamy German Rice Pudding (Milchreis)
This incredibly creamy German rice pudding, known as Milchreis in German, is an excellent meal-prep staple that stores well in the fridge and can even be frozen. Flavored with almond butter, vanilla, cinnamon, and a generous serving of maple syrup, this rice pudding makes a nourishing breakfast, easy snack, or simple dessert. Gluten and egg-free, this easy rice pudding recipe works for a lot of diets. Slow cooker and Instant Pot instructions included.
Growing up in Germany, rice pudding has been a delicious staple in my diet growing up, especially during the winter months. Similar to semolina pudding and sweet milk soup, it makes a budget-friendly and super comforting make-ahead sweet breakfast, filling snack, or simple dessert.
Enjoy it hot or cold with cinnamon sugar, an extra drizzle of maple syrup, or fresh fruit. My stewed apples and pears and honey stewed berries make delicious toppings as well. Check out my 50 waffle toppings for more ideas.
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German Rice Pudding
Ingredients Â
- 1 cup arborio rice rinsed
- 2 cups milk
- 1 cup water filtered
- 1 tbsp almond butter smooth, optional
- 1/2 cup brown sugar
- 1 pinch salt
- 2 tsp vanilla extract
- 1 tsp ground cinnamon optional
Toppings
- 4 tsp maple syrup optional
- 4 tbsp slivered almonds optional
InstructionsÂ
- Add the arborio rice to a colander and rinse it with cold water.1 cup arborio rice
- Add all ingredients to a large pot and thoroughly combine them. Choose a heavy-bottom pot to prevent it from burning easily.1 cup arborio rice, 2 cups milk, 1 cup water, 1 tbsp almond butter, 1/2 cup brown sugar, 1 pinch salt, 2 tsp vanilla extract, 1 tsp ground cinnamon
- Bring the mixture to a boil and reduce the heat down to a gentle simmer. Keep an eye on the milk while you're bringing it up to temperature to prevent the milk from boiling over.
- Cook the rice pudding for 40 minutes until the rice is softened. Stir it every 5 minutes to make sure it doesn't burn at the bottom of the pot. Rice pudding thickens over time so don't be alarmed if it is a bit liquid after the cooking time. If the pudding is too thick, simply add more milk.
- Remove the pot from the stove and let it cool down for 15 minutes. It will continue to cook and absorb the oat milk so don't be alarmed if it seems too liquid.
- Serve it with a topping of your choice. A generous serving of maple syrup, slivered almonds, and some more cinnamon are my favorite. Enjoy!
Notes
Nutrition
Ingredients and substitutions
- Rice – Short-grain arborio rice makes not only a creamy risotto but is also a great choice for rice pudding. You can use white long-grain rice if needed.
- Milk – Whole milk or a lighter version both work for this recipe. This recipe can also be made with oat milk and other plant-based milk options.
- Sugar – Brown sugar adds sweetness and richness to the rice pudding. You can substitute it with raw, or white sugar.
- Cinnamon – Ground cinnamon gives the rice pudding warmth and extra flavor. You can omit it or substitute it with cinnamon extract as well.
- Vanilla – Vanilla extract, vanilla syrup, or fresh vanilla beans all work well for this recipe. Use vanilla essence if needed.
- Almond butter – I add a tablespoon of smooth almond butter to the pudding from the start for a nutty flavor but you can omit it. The slivered almonds add more texture and nuttiness as a topping.
- Maple syrup – It is a delicious topping and works incredibly well in combination with cinnamon and vanilla.
Slow Cooker & Instant Pot Instructions
To cook this German rice pudding in the slow cooker, simply add all ingredients to the pot and cook it on HIGH for 2 1/2 hours. Let it rest in the slow cooker for another 30 minutes before serving.
This recipe works really well in a pressure cooker too. To prepare it in an Instant Pot, simply increase the amount of milk by 1 cup to 3 cups in total and add all ingredients to the pot. Close the lid and pressure valve and pressure cook it on MEDIUM for 7 minutes. Let it release naturally as the rice will continue to cook during this time.