Milchreis

Milchreis is rice simmered slowly in milk and sugar until soft and just barely thickened. It's Germany's everyday rice pudding, and it's eaten warm, straight from the pot, with fruit or cinnamon sugar stirred through — a home dessert rather than a chilled, moulded one.

What it actually is

Round-grain rice simmers gently in milk with sugar and a scrape of vanilla, stirred occasionally over a long, slow cook, until the grains turn fully soft and swollen and the milk thickens into a loose, creamy porridge around them. It's never blended or bound with egg or gelatin — the rice's own starch, released gradually over the long simmer, is what thickens the pot.

It's served warm, not chilled, and that's the key difference from most other milk-based puddings. A version served cold from the fridge reads as a different dessert entirely; Milchreis is a warm, spoonable bowl, closer to a sweet porridge than a set custard.

How it's served

• Warm, straight from the pot, in a bowl.
• With cinnamon sugar, stewed fruit or fruit compote stirred through or spooned on top.
• As a simple dessert or light meal, common at home rather than in restaurants.

Writing it on a menu

• Flag dairy; the milk base carries it entirely.
• Say that it's served warm, not chilled, since some guests may expect a cold rice pudding.
• Note what it's served with — fruit, cinnamon sugar or compote — since that's what varies most between kitchens.
• Mention if a dairy-free version made with plant milk is available.