Rich and soul-warming, milk rice (or Milchriis in Schwiizertüütsch, pronounced [ˈmilχˌriːs]) is a traditional Swiss dinner with a high addiction potential. We rarely go ten days without cooking it.
For some reason, however, it is highly polarizing — people either love it or hate it. Most likely, the main reason for the latter demography is simply the astounding proliferation of bad recipes. In the wrong hands, milk rice ends up bland and unsatisfying, and no amount of vanilla will change that. The secret to good milk rice is as simple as it is effective: Salt, very little sugar, and most importantly, lemon zest.
Of course, some people just dislike sweetish dinners for reasons unfathomable. If you are one of those, perhaps you can try this recipe as part of a Sunday brunch instead.
Source family recipe plus some subtle improvement of our own Difficulty trivial Time 25 min Serves 2
Milchriis with applesauce and lemon tea… mmm. ;o)
This delicious traditional treat has its roots in the sunny italian-speaking canton of Ticino in the south of Switzerland, from where it was passed down through my grandmother Irène’s cuisine. The preparation may take a bit of time, but it’s pretty much foolproof. The only skills required are mashing and waiting.
Source family recipe Difficulty trivial Time a few hours, but only about 20 min of that is actual work; the rest is waiting Serves 4–8 people depending on appetite, keeps a few days in the fridge.