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Milchreis

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I have no idea what this is called in English, since I never ate it until I got to the European continent.  However, it has become a kind of comforting staple in our house, and we serve it for breakfast or dinner, depending on our mood.  I like this meal, because it is one that is naturally gluten-free but has as many variations as you can come up with.

For four people, take 1 c of short-grained, round rice, like Arborio or pudding rice, and saute for a minute or two with 1 TBl melted butter or margarine.  In the meantime, boil 1 1/2 c of water.  Add enough boiling water into the pot to just cover the rice and gently simmer until almost completely absorbed.  Stir every few minutes or so and keep the lid on while it cooks.  When that water is absorbed, cover the rice again with hot water (just cover) and repeat the stirring and covering.  At this point, check to make sure that the rice is still chewy.  Top the rice again with milk, and stir and simmer.  Check rice.  If still too chewy, top the rice again with some milk, stir, and simmer.  Continue doing this until the rice is thick and creamy.  The key is to simmer it and slowly add the liquid. 

Add sugar to taste, or you can add in jam, honey, golden syrup, molasses, cinnamon, really, whatever you can think of to sweeten and flavor the rice.  We sometimes just leave an assortment of things on the table for everyone to choose what they want.  Any leftovers can be tucked away in the fridge to be eaten cold, or reheated gently in a few tablespoons of milk.

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

2 responses »

  1. In English it is simply MILK RICE. I am Czech so I know it, and we call it “mléčná rýže”, which is totally the same as milchreis in German. 🙂

    Reply
    • Yes, and I think sometimes we refer to it as “rice pudding” in English too, though it depends on who is making it…

      Reply

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