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Berlin Rice Pudding Casserole Recipe - Rezept fuer Berliner Milchreis


Berliner Milchreis

Berliner Milchreis


Baked Berliner Milchreis takes a little longer than regular milchreis but it is so tasty, it's worth it. You can also use leftover rice pudding (milchreis) in this casserole.

Berliner Milchreis serves 3 for lunch or 4 or more for dessert.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes


  • 2 T. dried breadcrumbs
  • 2 tart apples, peeled, cored and chopped (Gala, Granny Smith or other)
  • 2 eggs, separated
  • 2 c. cooked, cooled milchreis (see below for recipe link)
  • 2 T. butter
  • 1/4 c. sugar
  • 1 tsp. lemon zest
  • 1 T. cinnamon and sugar mixture OR
  • 2 T. apricot marmalade (optional)
  • 2 T. almond slivers


Butter a 2 quart casserole dish and sprinkle it with dried breadcrumbs. Sprinkle the apple pieces evenly over the bottom of the dish. Set aside. (For gluten-free cooking, omit breadcrumbs.)

Beat the egg whites until stiff. Set aside.

Mix the milchreis with the softened butter, sugar, egg yolks and lemon zest until well blended. Fold in the egg whites. Spoon over the apples in the casserole and smooth the top (see picture).

Either sprinkle with cinnamon and sugar OR dot marmalade on the top of the casserole. Sprinkle with almond slivers.

Bake at 350°F for 40-50 minutes, or until set in the center and browned (larger picture). Serve warm or cold with

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