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Milchreis Auflauf

Posted on August 17, 2019September 4, 2019 by Alexandria

METRIC SYSTEM

US (CONVERTED UNITS)

  • 1 Liter Milk
  • 200g Round-Corn Rice
  • 1 Pinch Salt
  • 120g Butter
  • 80g Sugar
  • 2 Egg Yolk
  • 2 Egg White
  • Butter for Form
  • Bread Crumbs (fine, small crumbs)
  • Bake 175 C
  • 4.23 Cups Milk
  • 1 Cup Round-Corn Rice
  • 1 Pinch Salt
  • 8.5 Tablespoons Butter
  • 6.5 Tablespoons Sugar
  • 2 Egg Yolk
  • 2 Egg White
  • Butter for Form
  • Bread Crumbs (fine, small crumbs)
  • Bake 350 F

Directions:

Bring the milk to a boil and add the rice (approximately 25 minutes of cooking). Add a pinch of salt. Continuously stir (you don’t want the rice to stick to the bottom) until the rice pudding is finished. Remove the rice pudding from the pot and set aside to cool in another bowl.

Separate egg yolk and whites. Beat the butter, and then gradually add the sugar and egg yolks.

Once the rice pudding is cooled, place the egg whites into a large bowl and bring to stiff peaks with a hand mixer. First, mix the butter mixture into the rice pudding, and lastly, gently fold in the egg whites.

Grease the form with butter and sprinkle a small amount of bread crumbs on the bottom and sides of the pan. Pour in the mixture. Top with a thin layer of breadcrumbs and a thin layer of powdered sugar.

Cook for 40 minutes (cover for about the first half). Depending on the depth of your form, this may take more or less than 40 minutes.

Serve on its own, or with fruit compote or apple sauce on the side. Top with plenty of powdered sugar!

Note: Some Milchreis recipes call for “Zucker”, white sugar, and some call for “Staubzucker”, or powdered sugar. Today, I used a white sugar that has a consistency just a bit less fine than a powdered sugar – meeting somewhere in the middle of these two kinds. If you have enough powdered sugar to bake with, this is how my mother-in-law has it written in her cookbook, and it is worth using as an alternative to regular sugar.


Photos for Reference:

I measure out all the ingredients with a food scale. After moving to Europe, it took me a year to finally purchase a food scale. Why I hesitated, I don’t know – it’s made my baking more exact and much more easy!
Butter should be room temperature and softened.
Separate egg yolks and whites.
Begin to mix butter at room temperature.
Gradually add the sugar into the butter while mixing. This was the last bit of sugar, now to be combined with the egg yolks.
Add the butter, yolk and sugar mix into the cooled rice pudding.
Finally, gently stir in the stiff egg whites (eischnee – like, egg snow!).
Grease form with butter and lightly dust with bread crumbs.
Before.
Afrer.
Curl up on the couch and enjoy (as many pieces as makes you happy).

If you stayed with me this far, I would love to add a bit of context to this recipe. It was at a family meal held in the outside garden when my Mother-in-Law baked this for dessert and I tried Milchreis Auflauf for the first time. Milchreis is an Austrian recipe taught to me by my Mother- and Sister-in-Law. Often the three of us meet so that we can make Austrian recipes, practice German, and spend some time together, and such meetings continue to play a major role in my settling down here in Austria. Especially after finding out how much my husband loves this dish, I’ve learning more and practicing to bake this recipe many times. Baking Milchreis is more than an act of putting yummy food on the table; this is how I strive to establish traditions and preserve happy memories. At Golden Hound & Co., I’m excited to share more similar, and I hope to hear about your own stories and creations, too.


Mahlzeit! (Enjoy!)

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Food brings loved ones together and nurtures tradition and nothing harnesses more joy than pouring my love into a home-cooked meal.

The more I continue to learn, the more I cherish each vegetable and herb and plump chicken that graces my kitchen. Meals should be simple, homemade, and beautiful in content.

- Alexandria Lyn
@alexlynat
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