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

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

This German rice pudding is milchreis the easy way. It bakes in the oven with one stir and no milk boiling over the pot.

Milchreis is one of those simple treats that takes me right back to my childhood. And this oven method is what my boys grew up with.

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Creamy oven-baked Milchreis, just waiting to dig in.

If you grew up with German food (or just wish you did), this is one of those recipes that belongs in your recipe files. It’s simple to make, and it always hits the spot when you want something sweet.

What Is Milchreis?

Milchreis (MILKH-rice) means "milk rice." It's Germany's rice pudding, made from short-grain rice cooked slowly in milk with a little sugar and vanilla. This recipe has no eggs and the rice starch does all the thickening.

Germans commonly eat it warm with cinnamon sugar or fruit, as a dessert or even as a sweet meatless supper.

Top Tips for Best Results

1. Use Short-Grain Rice: Milchreis needs short-grain rice for that thick texture. Pudding rice or Arborio are ideal.
2. Don’t rinse the rice: The starch is what makes it creamy.
3. Stir Once: One good stir helps it cook evenly.
4. Let It Sit: This rice pudding thickens after baking, so give it 10 to 15 minutes before serving.

German Rice Pudding vs American Rice Pudding: What’s the Difference?

German rice pudding, called milchreis, is made with short-grain rice and milk. It thickens naturally from the rice starch and does not use eggs. It’s usually served warm with cinnamon, applesauce, or fruit.

American rice pudding often uses long-grain rice and may include eggs or cream. That creates a custard-style texture and a heavier feel. It’s served warm or chilled.

The main differences are the type of rice, how the pudding thickens, and how it’s served.

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Why I Bake Milchreis in the Oven

I grew up watching Mutti make milchreis on the stovetop. Every so often the milk would bubble up and flow right over the pot, and she’d cry out, “Mama, Mama, Mama!” which was extra funny because her Mama was still in Germany and here we were in Canada, scrubbing the stove again.

That’s exactly why, when I was making milchreis for my family, I thought, “Nope, not today,” and put it in the oven instead.

So while stovetop milchreis is quicker, baking it in the oven has a few big advantages:

• I don’t have to hover over the pot the whole time
• No frantic stirring every couple of minutes
• No milk boiling over and turning my stove into a sticky disaster
• The rice cooks gently and turns out thick and creamy, just the way milchreis should

It takes longer, but it’s easier on the nerves. And I’ll happily trade speed for easy. 

Prefer Milchreis on the Stovetop?

Short on time? Milchreis also cooks on the stovetop in about 30 minutes. Use a heavy pot and keep the heat low. Stir often and don't walk away from it. You know what happened on Mutti's stove!

How to Make Milchreis

(Find the printable recipe with measurements in the recipe card below.)

Everything starts right in the baking dish. No pots, no pre-cooking, and nothing fancy. This is exactly how milchreis should begin.

Milk, rice, vanilla, and salt — the simple base of German Milchreis

Pour the rice straight into the milk and water while giving it a good stir. Do not rinse the rice. The starch is what gives milchreis its creamy texture as it bakes.

The rice goes straight into the milk without rinsing

When you bake milchreis in the oven, it forms a browned, crust-like top. You can lift it off easily if you want. Some people absolutely love it (when my boys were little, they used to argue over who got it). Others don't care for it. You decide. Me? I sneak it off and enjoy it before anyone sees it!

That golden top is the best part.

How I like to serve baked milchreis? Either with a generous dusting of cinnamon or dressed up with a spoonful of cherry compote. Same pudding, two very different moods.

A warm scoop with cinnamon, plus a little compote.

Best Toppings for Milchreis

• Cinnamon Sugar: The classic. Stir and sprinkle it over the warm pudding. 1 part cinnamon to 2 parts sugar.
• Applesauce: Warm or cold, it's always good.
• Warm Cherries: Sour cherries or a spoonful of cherry compote.
• Rote Grütze: Germany's red berry pudding. 
• Stewed Plums: Perfect in the fall when plums are everywhere.

Variations & Substitutions

• Short-Grain Rice Options: Milchreis (pudding rice), Arborio, Carnaroli, Vialone Nano, sushi rice (Japanese short-grain), or Calrose
• Skip the Raisins: Leave them out if you’re not a raisin person, or perhaps swap in chopped dried apricots.
• Add Lemon Zest: A small amount gives a classic German flavor.
• Make It Extra Rich: Stir in a splash of heavy cream before serving.
• Serve with Fruit: Warm cherries, berries, or applesauce.

Make-Ahead & Storage

• Make-Ahead: Bake the milchreis earlier in the day. Let it cool, cover, and keep it in the fridge.
• Storage: Store leftovers in the fridge in a covered container for up to 3 days.

How to Reheat Milchreis (So It Stays Creamy)

Milchreis thickens a lot in the fridge, so it needs a little milk to loosen it up again.

• Microwave (fastest): Put a portion in a bowl, add 1 - 2 tablespoons of milk, and heat in short bursts. Stir between each round until creamy.
• Stovetop (best texture): Warm it in a small pot on low heat with a bit of milk, stirring often until smooth.
• Oven (best for more than one serving): Place milchreis in an oven-safe dish, stir in a little milk, cover with foil, and warm at 325°F (165°C) for about 15 - 20 minutes, stirring once halfway through.

Print Recipe ♥ Save Recipe

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.

Prep Time:

5 minutes

Cook Time:

2 hours

Total Time:

2 hours 5 minutes

Servings:

2 - 3 servings

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.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.