Creamy Gluten-Free German Rice Pudding (Milchreis)

Gluten Free Rice Pudding, known as Milchreis in Austria, is a creamy, gently sweet dessert perfect for cozy afternoons. Made with short-grain rice, milk, a little sugar, vanilla, and a pinch of salt, it’s simple to prepare and comforting to serve. Enjoy it warm with cinnamon sugar or chilled with a fruit compote for a traditional Austrian treat.

Recipe Ingredient Notes

Short Grain Rice: Short-grain rice is ideal because its higher starch content naturally thickens the pudding as it cooks. The grains become tender and absorb milk while retaining a little bite, producing the spoonable texture characteristic of Milchreis. Valencian (pearl/round) rice is my go-to, but Arborio or sushi rice also work well. Medium-grain rice is an acceptable substitute; avoid long-grain rice which won’t yield the same creaminess.

Milk: Whole milk creates the creamiest, richest pudding, but 2% or skim can be used for a lighter version. Non-dairy milks work too, though they change the texture: almond milk keeps the pudding light, oat milk adds neutral creaminess, and refrigerated coconut milk brings a subtle tropical note.

Cinnamon Sticks: Adding one or two cinnamon sticks while the pudding cooks gives a warm, subtle cinnamon flavor without overpowering the dish. I prefer sticks to ground cinnamon for a gentler infusion.

Butter: Use unsalted butter for richness, or substitute a vegan/dairy-free butter if needed.

Cinnamon Sugar: In Austria and Germany, the classic topping is a simple mix of ground cinnamon and sugar sprinkled over the warm Milchreis.

How to make Gluten Free Rice Pudding

For the creamiest results, cook the pudding in a medium heavy-bottomed pot (about 1–1.5 liters) with tall sides. A thick base prevents scorching and helps distribute heat evenly, while taller sides contain bubbling during simmering.

1. Step 1: Add the butter to a heavy-bottomed pot and let it melt. Once melted, stir in the uncooked rice.

2. Step 2: Sauté the rice for about 30 seconds, stirring to coat each grain in butter. This helps reduce sticking as the pudding cooks.

3. Step 3: Add the granulated sugar, kosher salt, and milk to the pot along with the cinnamon sticks and a teaspoon of vanilla extract. Pour the milk slowly while stirring, since the hot pot can make it bubble up.

4. Step 4: Bring the milk to a gentle boil, then reduce to a low simmer. Partially cover the pot, leaving a small gap for steam. Simmer gently for about 20–22 minutes, stirring occasionally to prevent sticking.

5. Step 5: After about 20 minutes the rice should be tender with a little liquid left. Remove the lid and simmer 3–5 more minutes until the pudding reaches your preferred thickness. Keep in mind it will thicken further as it cools.

6. Step 6: Remove the pan from the heat and take out the cinnamon sticks. If the pudding is too thick, stir in a splash of milk or cream to loosen it. Serve warm or chilled — both are delicious.

Serving Ideas for Gluten Free Rice Pudding

Milchreis is equally good warm or cold. I tend to prefer it warm, as that’s how I grew up enjoying it.

For traditional flavor, sprinkle cinnamon sugar on top. For a fruit-forward version, serve with applesauce, roasted strawberries, stewed plums (Zwetschkenröster) or fresh berries. Rum-soaked raisins are a popular addition if you want a boozy, aromatic twist (omit the rum if desired).

A drizzle of cream or a pat of butter makes the pudding more indulgent, but it’s comforting and satisfying on its own. Because the basic ingredients are naturally gluten-free, this dessert is suitable for many dietary needs.

Storing

Allow leftovers to cool slightly, then transfer to an airtight container and refrigerate for 3–4 days. Flavors often improve after a day. Reheat gently on the stove or in the microwave, stirring in a little milk or cream if it has thickened, or enjoy cold straight from the fridge.

FAQ for Gluten Free Rice Pudding

Note about Salt in my Recipes

I typically use Diamond Crystal kosher salt in my recipes. If you use a different brand, adjust the amount accordingly since salt grain size affects perceived saltiness. Morton’s kosher salt has smaller, denser granules and measures differently, so reduce the quantity if using it.

Baking in grams

I prefer sharing recipes by weight because weighing ingredients yields more consistent results. Digital scales are affordable and more accurate than measuring cups, especially for gluten-free baking where flours vary in density. For very small quantities under 10 grams, a precision pocket scale is helpful.

Note about Ovens and Oven Temperatures

All baked recipes are tested in a conventional oven with the rack in the middle position. If you bake with convection, reduce temperature or adjust cooking times as needed. An oven thermometer can help ensure accurate baking temperatures.

Substitutions and Modifications

Any changes to ingredients or techniques can affect texture and flavor. Recipes have been tested as written; results may vary with substitutions.