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Creamy German Rice Pudding (Milchreis)

This incredibly creamy rice pudding, aka Milchreis in German or arroz de leche in Spanish, 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 recipe works for a lot of diets. Slow cooker and Instant Pot instructions included.

A red bowl creamy rice pudding with a dark background.
Table of contents

Why you’ll love this rice pudding recipe

  • Meal-prep friendly: Just like my semolina pudding, this rice pudding is delicious got or cold and stores well for a few days in the fridge.
  • Versatile: Can be enjoyed hot or cold. Makes a great breakfast as well as a dessert
  • Budget friendly: Rice pudding makes a low-cost and filling snack – especially during the cooler months.

Ingredients and substitutions

  • Arborio rice – This short-grain 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 – Full-fat or skinny cows milk 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.
  • Salt – A pinch of sea salt balances out the flavors.
  • 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.

Variations

You can easily adapt the recipe by swapping the vanilla, cinnamon, maple syrup, and almond butter for the following:

  1. Rum and raisins
  2. Orange and date
  3. Chai-spiced: Simply add 1 tsp of my chai spice mix.
  4. Pumpkin-spiced: My Christmas spice mix is a great option.

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.

Recipe FAQs

Can you freeze rice pudding?

Yes, you can. Add it to a large freezer-proof container or divide it up in single serves. You can store rice pudding in the freezer for up to 3 months. Simply defrost them at room temperature before reheating them.

How long does rice pudding last?

You can store rice pudding in an airtight container in the fridge for up to 4 days. Simply add some extra milk before reheating it on the stove or the microwave as it thickens over time.

More comfort recipes

If you like this comforting dish, make sure to check out the following recipes:

If you loved this Rice Pudding Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

A red bowl of creamy rice pudding on a dark background.

Creamy Rice Pudding

Caro Jensen
This incredibly creamy rice pudding is an excellent meal-prep staple that makes a nourishing breakfast, easy snack, or simple dessert.
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine British, German
Servings 4 servings
Calories 348 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.
    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. 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.
  • 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

Choose a heavy-bottom pot and keep stirring the rice pudding every 5 minutes to prevent it from burning.
Keep an eye on the rice pudding while you’re bringing it up to temperature to prevent the milk from boiling over.
If the pudding gets too thick while cooking, simply add more milk.
Rice pudding thickens over time so don’t be alarmed if it is a bit liquid after the cooking time.

Nutrition

Calories: 348kcalCarbohydrates: 54gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 15mgSodium: 70mgPotassium: 348mgFiber: 2gSugar: 38gVitamin A: 200IUVitamin C: 0.02mgCalcium: 225mgIron: 1mg
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