Gluten Free Rice Pudding (Milchreis)

Gluten Free Rice Pudding, known as Milchreis in Austria, is a creamy, lightly sweet dessert that’s perfect for cozy afternoons. Made with short-grain rice, milk, a touch of sugar, vanilla, and a pinch of salt, it’s comforting and easy to make at home. Serve it warm with cinnamon sugar or a fruit compote for a classic Austrian treat everyone will love.

Recipe Ingredient Notes

Short Grain Rice: Short grain rice works well for gluten-free rice pudding because it’s extra starchy, which makes the pudding naturally thick and creamy. The grains are plump and soak up the milk as they cook, turning soft and tender while still leaving just enough bite. The result is that cozy, spoonable texture everyone loves in a classic rice pudding. I usually use Valencian rice (also called pearl rice or round rice), which you can often find in the Hispanic aisle. Arborio Rice (risotto rice) or even sushi rice works just as well. And if all you have is medium-grain rice, that’s a fine substitute too - I just don’t recommend long grain rice since it won’t give Milchreis its signature creamy texture.

Milk: Whole milk is the classic choice for rice pudding because the fat makes it naturally rich and creamy. You can use 2% or even skim milk, but the pudding will be thinner and less indulgent (though some people don’t mind). Non-dairy milks work too, but they behave a little differently: almond milk keeps it light, while oat milk adds a nice neutral creaminess. I also love using coconut milk (not the canned version, the refrigerated one).

Cinnamon Sticks: I love adding 1 -2 cinnamon sticks to the rice pudding while it cooks. They give the pudding a gentle, cozy hint of cinnamon without being overpowering. You can often find them at a great price in international grocery stores, like Hispanic markets. I don’t recommend using ground cinnamon as a substitute; it just doesn’t give the same warm, subtle flavor.

Butter: Feel free to substitute with your favorite vegan or dairy-free butter.

Cinnamon Sugar: In Germany and Austria, the traditional topping for rice pudding (Milchreis) is cinnamon sugar - a simple mix of ground cinnamon and sugar sprinkled over the warm pudding.

How to make Gluten Free Rice Pudding

For the creamiest rice pudding, use a medium, heavy-bottomed pot (about 1–1.5 liters/4–6 cups) with tall sides. The thick base distributes heat evenly, preventing the milk from scorching and the rice from sticking, while the tall sides help contain bubbling as the pudding simmers.

1. Step 1: Add the butter to a heavy-bottomed pot and let it melt. Once melted, stir in the uncooked rice.

2. Step 2: Sauté the raw rice for about 30 seconds, stirring to coat it evenly in butter. This helps reduce the chances of the rice sticking to the bottom of the pan.

3. Step 3: Add the granulated sugar, kosher salt, and milk to the pot along with the cinnamon sticks and a generous teaspoon of vanilla extract. Since the pot is hot, the milk may bubble up at first, so add it slowly while stirring to keep everything under control.

4. Step 4: Bring the milk to a gentle boil and then reduce it to a simmer. Cover the pot partially with the lid, leaving a gap so steam can escape. Allow the Milchreis to simmer at a low heat for about 20 - 22 minutes. Be sure to stir the rice occasionally to prevent it from sticking to the bottom of the pot.

5. Step 5: After about 20 minutes, the cooked rice should be tender with just a little liquid remaining. Remove the lid and let the pudding simmer for another 5 minutes, or until it reaches your desired consistency. Remember, the rice will keep soaking up liquid as it cools, so I like to stop cooking when it still looks just a little bit wet.

6. Step 6: Remove the rice pudding from the heat and take out the cinnamon sticks. If the gluten free rice pudding looks a bit too thick, stir in a little extra milk or cream to reach your preferred consistency. Serve the pudding warm or chilled - either way, it’s delicious!

Serving Ideas for Gluten Free Rice Pudding

Milchreis can be served either warm or cold, and both ways are delicious - it really comes down to personal preference. I prefer it warm, probably because that’s how we always ate it growing up.

Top it with a sprinkle of cinnamon sugar for a classic touch, or add fruit compotes like applesauce, roasted strawberries, stewed plums (Zwetschkenröster) or berries for a fresh, flavorful twist. Some people also love adding some rum-soaked raisins (you can always skip the rum, but believe me, there is something about rum-soaked raisins in Milchreis).

A drizzle of heavy cream or a pat of butter can make it even more indulgent, but it’s just as comforting on its own. Because it’s naturally gluten-free, it’s a sweet treat everyone can enjoy!

Storing

Let the leftover rice pudding cool slightly, then transfer it to an airtight container and store it in the refrigerator. It will keep for about 3 - 4 days, and the flavors actually continue to meld as it sits. When you’re ready to enjoy it, you can eat Milchreis cold straight from the fridge or gently reheat it on the stove or in the microwave, stirring in a splash of milk or cream if it’s thickened too much.

FAQ for Gluten Free Rice Pudding

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.