Milchreis with Plum-Port Compote
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I used to be a Milchreis junkie when I still lived in Germany. I would either buy it already prepared in the yoghurt/quark isle of the grocery store (cinnamon sugar was my favorite!), or cook it from a package. But that is not as easy to do in the USA. While I have overcome my deprivation and started to live with the fact that I simply can’t find it (rice pudding you can buy at the store here is NOT the same), I decided to finally give “making it myself” a try using risotto round grain rice – and let me tell you it’s scrumptious!
Typically I would eat Milchreis as an afternoon snack, but a larger portion can easily make a great breakfast… or dinner… or whatever you want it to be! I also made a delicious plum-port compote with lots of cinnamon spice to top this off with. It turns out this dish catapulted me straight into fall with its comforting flavors! Milchreis can be enjoyed warm or cold, whichever is your preference (mine is warm!).
Find the recipe below, guten Appetit and if you love German cooking and baking as much as I do and want a chance to win cool kitchen gear (more high quality German WÜSTHOF knife sets coming soon!), PLEASE SUBSCRIBE below! ????
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Ingredients for 4 medium sized servings:
- 1 quart (1 liter) milk (at room temperature! I used 2%)
- 8 oz (250 g) round grain rice (I used Arborio, worked perfectly, and can also be used for risotto)
- 4 Tbsp sugar
- 1 Tbsp butter
- 1 whole vanilla bean (half and scrape out seeds; use both pods and seeds for recipe)
- toppings: e.g. cinnamon sugar, cinnamon apples, fresh fruit, or the plum compote (ingredients and recipe below)
- 1 lb (500g) fresh plums
- 5 Tbsp port wine
- 1/4 + 2 Tbsp (75 g) sugar
- 1 tbsp pure vanilla extract (or vanilla sugar if you have it)
- 1/2 tsp ground cinnamon
- On medium high, melt butter in a large pot, then add the rice for 1 to 2 minutes.
- Add the room temperature (!) milk, sugar, and vanilla seeds and pods, combine with a wooden spoon and while stirring, bring to a boil. Pay extra attention to not letting anything burn.
- Set to low and cover with a lid. Let steep for 30 minutes, stirring once halfway through.
- The Milchreis is now ready to eat and can be served warm or cold.
- Wash plums, remove stems, remove core and quarter (or cut into eights).
- Combine all ingredients into a medium size pot and bring to a boil on medium high heat. Once boiling, reduce to medium to low heat, cover with a lid, and boil for about 30 minutes or until the fruit has softened (don’t stir ) and the sauce thickened.
- Let cool and add sugar to taste if needed.
- Serve over Milchreis (or pancakes, pudding, French toast… there are no limits to your imagination!).
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Dirndl kitchen, with Sophie Sadler, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.