Milchreis Auflauf

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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.

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Photos for Reference:

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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.

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Mahlzeit! (Enjoy!)