German Rice Pudding / Milchreis with cherry compote {or sauce}
The German Rice Pudding or Milchreis was the best pudding ever! Creamy, rich, gentle, delicate, comfort in every bite. That's just how a good pudding should be! Play with ingredients, make it your own!
Equipment
- 1 saucepan
- 1 Large spoon
- 1 whisk
- 6 Serving glasses/bowls
Ingredients
German Rice Pudding / Milchreis
- 1/2 cup short grain rice govind bhog
- 1 ltr full fat milk divided 750ml+250ml
- 75 g desi khaand castor sugar / raw sugar
- 25 g clarified butter / ghee or butter
- 1 tsp vanilla extract and/or vanilla bean shell
- 1/2 tsp Moroccan almond extract
- 250 ml 25% fat cream optional
Fresh Cherry Compote {or sauce}
- 150 g cherries pitted
- 3/4 tbsp cornflour
- 1/2 lime, juice of
- 2 tbsp desi khaand castor sugar / raw sugar
Instructions
- German Rice Pudding / Milchreis
- Add the rice to the sauce pan with 750ml milk and 60g sugar. Whisk well to mix, then place over low-medium heat until the milk reaches a simmer. Reduce heat to a minimum and simmer until the rice is cooked. Stir now and then so no lumps form and the pudding doesn't catch the base of the pan. This can take about 20-25 minutes deoending on the variety of rice. My pudding took almost 35 minutes to get the rice to a perfect bite. Stir well and often. I find that stirring often especilly towards the end as the rice cooks results in a creamier pudding. Add the reserved milk gradually as required using as much as the pudding absorbs. That too depends on the variety of rice you use.
- Once you reach the desired consistency and softness of rice, whisk in the vanilla extract, almond extract and clarified butter/ghee. At this point if you like a richer/creamier dessert, whisk in the cream. Taste and adjust sweetness, adding more sugar as required. The pudding is delicately spiced and is gently sweet.
- Take off heat and allow to cool a little if serving it warm, or to room temperature if you intend to refrigerate it, stirring on and off. The pudding will be quite thick but won't thicken much more if you intend to serve it chilled like I did.
Fresh Cherry Compote {or sauce}
- Add all the ingredients to a saucepan and simmer until the cherries release their juices, soften up but still hold their shape. At this point, remove the cherries out to a bowl and cook the syrup to desired thickness, then pour it over the reserved cherries.
- Cool and refrigerate until required.
- For a cherry sauce, add an additional 2 tbsp of water with 2-3 tbsp of sugar and simmer until the cherries are really soft. Once all broken down, pass through a steel strainer and cool, then chill the sauce.