Baltic Maid

Rice Pudding – Milchreis

Posted on | October 15, 2013 | No Comments

Rice Pudding by Baltic Maid

This dessert seems to be popular in many different cultures. In Germany, we call it Milchreis and it is eaten as a dessert or even light sweet meal. You can buy Milchreis ready made in the stores in the refrigerated section. It can also be bought in little packages with a mix of dry ingredients inside. You simply add some milk to the mix and then cook it for several minutes. I admit I haven’t made rice pudding from scratch until now. I used to buy either the refrigerated Milchreis or the packaged version. But as with many recipes I find that making this rice pudding from scratch is not as intimidating as I imagined. It is actually incredibly simple to make. It doesn’t take much skill to whip up this delicious dessert but be warned it is a bit time consuming. The result, however, is definitely well worth the effort.

Germans aren’t the only ones who love rice pudding though. It seems people all over the world developed their own rice pudding variations. You can find this dish in many European countries, Asia, Africa, the Caribbean and Latin America.

This recipe can be made with raisins or without. I tried both to see which one I like better and I definitely prefer it without the raisins. Which one do you prefer?

Rice Pudding


makes 4 to 6 servings

  • ½ cup / 100 g short-grain rice
  • 1 tsp vanilla
  • ½ – 1 cinnamon stick (depends on how cinnamon flavour you want the pudding to have. I used half a stick) or substitute with ground cinnamon
  • 1 tsp fresh lemon zest
  • 1 ½ cups / 360 ml water
  • 4 ¼ cups / 1000 ml milk
  • ¼ tsp salt
  • 3/4 cups / 150 g sugar
  • up to ¾ cups / 115 g raisins (optional)


  • cinnamon
  • lemon zest


Add the rice, vanilla, cinnamon stick, lemon zest, and water in a pan. Cover and cook over low to medium heat until the rice is soft.

Add the milk, salt, and the sugar and cook uncovered over medium heat for about an hour or until it thickens. Stir once in a while but more frequently towards the end when it begins to thicken. Add the raisins if used and cook for another 5 minutes or so. Remove the cinnamon stick.

Divide the rice pudding into several small dessert dishes. Sprinkle with cinnamon and lemon zest. Serve warm or chilled.

Guten Appetit!

Recipe slightly adapted from

Rice Pudding by Baltic Maid



Für 4 bis 6 Portionen

  • 100 g Rundkornreis
  • 1 TL Vanilleextrakt
  • ½ – 1 Zimtstange (je nachdem wie zimtig der Milchreis werden soll. Die Zimtstange kann aber auch durch Zimtpulver ersesetzt werden)
  • 1 TL frisch abgeriebene Zitronenschale
  • 360 ml Wasser
  • 1000 ml Milch
  • ¼ TL Salz
  • 150 g Zucker
  • bis zu 115 g Rosinen (auf Wunsch)
  • Zimt
  • abgeriebene Zitronenschale


Den Reis, Vanilleextrakt, Zimtstange, Zitronenschale und das Wasser in einen Topf geben. Den Topf abdecken und bei niedriger bis mittlerer Hitze kochen bis der Reis gar ist.

Die Milch, Salz und den Zucker hinzufügen und bei mittlerer Hitze ungefähr eine Stunde lang köcheln lassen bis die gewünschte Sämigkeit erreicht ist. Ab und zu umrühren, vor allem zum Ende hin wenn der Milchreis anfängt, dick zu werden. Die Rosinen hinzufügen und den Milchreis weitere 5 Minuten köcheln lassen. Die Zimtstange herausnehmen.

Den Reis in kleine Schälchen geben. Mit Zimt und Zitronenschale garnieren. Warm oder gekühlt servieren.

Guten Appetit!

Rezept leicht abgewandelt von


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