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Gluten Free Rice Pudding (Milchreis)

Gluten Free Rice Pudding, known as Milchreis in Austria, is a creamy, lightly sweet dessert that’s perfect for cozy afternoons. Made with short-grain rice, milk, a touch of sugar, vanilla, and a pinch of salt, it’s comforting and easy to make at home. Serve it warm with cinnamon sugar or a fruit compote for a classic Austrian treat everyone will love.

2 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	350 kcal	Sugar	–
Carbs	–	Cholesterol	–
Protein	–	Sodium	–
Fat	–	Fiber	–
Sugar	–
Cholesterol	–
Sodium	–
Fiber	–

Prep Time: 5 min Cook Time: 25 min Total Time: 30 min

https://theglutenfreeaustrian.com/gluten-free-rice-pudding-milchreis/

Add the butter to a heavy-bottomed pot and let it melt. Once melted, stir in the uncooked rice
Sauté the raw rice for about 30 seconds, stirring to coat it evenly in butter. This helps reduce the chances of the rice sticking to the bottom of the pan.
Add the granulated sugar, kosher salt, and milk to the pot along with the cinnamon sticks and a generous teaspoon of vanilla extract. Since the pot is hot, the milk may bubble up at first, so add it slowly while stirring to keep everything under control.
Bring the milk to a gentle boil and then reduce it to a simmer. Cover the pot partially with the lid, leaving a gap so steam can escape.
Allow the Milchreis to simmer at a low heat for about 20 - 22 minutes. Be sure to stir the rice occasionally to prevent it from sticking to the bottom of the pot.
After about 20 minutes, the cooked rice should be tender with just a little liquid remaining. Remove the lid and let the pudding simmer for another 5 minutes, or until it reaches your desired consistency. Remember, the rice will keep soaking up liquid as it cools, so I like to stop cooking when it still looks just a little bit wet.
Remove the rice pudding from the heat and take out the cinnamon sticks. If the gluten free rice pudding looks a bit too thick, stir in a little extra milk or cream to reach your preferred consistency.
Serve the pudding warm or chilled - either way, it’s delicious!

Ingredients

10 grams unsalted butter

125 grams short grain rice (see note)

500 grams milk (dairy or non dairy)

20 grams granulated sugar

1-2 sticks of cinnamon (optional)

1 teaspoon of vanilla extract

1/4 teaspoon kosher salt

Cinnamon Sugar, Fresh Fruit, Roasted Strawberries....

Instructions

Step 1

Add the butter to a heavy-bottomed pot and let it melt. Once melted, stir in the uncooked rice

Step 2

Sauté the raw rice for about 30 seconds, stirring to coat it evenly in butter. This helps reduce the chances of the rice sticking to the bottom of the pan.

Step 3

Add the granulated sugar, kosher salt, and milk to the pot along with the cinnamon sticks and a generous teaspoon of vanilla extract. Since the pot is hot, the milk may bubble up at first, so add it slowly while stirring to keep everything under control.

Step 4

Bring the milk to a gentle boil and then reduce it to a simmer. Cover the pot partially with the lid, leaving a gap so steam can escape.

Step 5

Allow the Milchreis to simmer at a low heat for about 20 - 22 minutes. Be sure to stir the rice occasionally to prevent it from sticking to the bottom of the pot.

Step 6

After about 20 minutes, the cooked rice should be tender with just a little liquid remaining. Remove the lid and let the pudding simmer for another 5 minutes, or until it reaches your desired consistency. Remember, the rice will keep soaking up liquid as it cools, so I like to stop cooking when it still looks just a little bit wet.

Step 7

Remove the rice pudding from the heat and take out the cinnamon sticks. If the gluten free rice pudding looks a bit too thick, stir in a little extra milk or cream to reach your preferred consistency.

Step 8

Serve the pudding warm or chilled - either way, it’s delicious!