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German Rice Pudding (Oma's Oven-Baked Milchreis)

Milchreis is one of those simple German treats that reminds me of my childhood. This oven method keeps it easy, and you still get that thick, creamy rice pudding.

Ingredients:

• 3 tablespoons (37 g) short-grain rice (Arborio)
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) water
• 3 tablespoons (38 g) granulated sugar
• ⅛ teaspoon (0.75 g) salt
• 1 teaspoon (4 g) vanilla extract or 2 teaspoons vanilla sugar (optional)
• 1½ tablespoons (21 g) butter
• ¼ cup (35 - 40 g) raisins (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a 1-quart (1 L) baking dish, stir together milk, rice, sugar, salt, water, vanilla (if using), and butter. Add raisins if using.
3. Bake uncovered for 2 hours, stirring once after the first hour.
4. Rest 10 to 15 minutes before serving. It thickens as it sits. Serve warm with cinnamon, applesauce, or fruit.

Notes/Hints:

• It may seem like a lot of liquid, but trust the process.
• Don’t rinse the rice, the starch makes it creamy.
• Long-grain rice works in a pinch, but it won’t get as creamy as short-grain.

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