Koch

Koch Recipe from Germany: Rice Pudding with Sultanas and Lemon

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Koch is a traditional dessert that originated in Germany. This creamy and delicious rice pudding is a favorite among many households and is often served as a comforting treat.

History

The recipe for Koch has been passed down through generations in Germany. It is a simple and humble dessert that has stood the test of time, loved for its creamy texture and comforting flavors.

Ingredients

200 g of rice
1 liter of milk
a pinch of salt
120 g of butter
80 g of caster sugar
grated lemon rind
4 egg yolks
sultanas (raisins)
whites from 4 eggs

How to prepare

Wash the rice and place it in a saucepan with slowly boiled milk.
Cook the rice until it has absorbed all the milk.
Allow the rice to cool.
In a separate bowl, cream the butter, sugar, and egg yolks until creamy.
Add lemon rind and salt to taste.
In another bowl, beat the egg whites until fluffy.
Mix the cooked rice into the creamed butter mixture, then add sultanas and gently fold in the beaten egg whites.
Grease a casserole dish with butter and sprinkle with breadcrumbs if desired.
Transfer the rice mixture into the greased casserole dish.
Bake in a slow oven (160 – 180°C) for approximately 40 minutes.

Variations

Add a splash of rum or brandy for a boozy twist.
Swap out the raisins for dried cranberries or chopped nuts for added texture.

Cooking Tips & Tricks

Be sure to cook the rice slowly in the milk to ensure it absorbs all the liquid and becomes creamy.

- Creaming the butter, sugar, and egg yolks until light and fluffy is key to achieving a smooth and creamy texture in the final dish.

- Folding in the beaten egg whites gently will help to keep the dessert light and airy.

Serving Suggestions

Koch can be served warm or cold, topped with a sprinkle of cinnamon or nutmeg for added flavor.

Cooking Techniques

Be sure to cook the rice slowly in the milk to ensure it becomes creamy and tender.

- Folding in the beaten egg whites gently will help to keep the dessert light and airy.

Ingredient Substitutions

You can use almond or coconut milk as a dairy-free alternative.

- Margarine can be used in place of butter for a dairy-free option.

Make Ahead Tips

Koch can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve Koch in individual ramekins for a more elegant presentation, topped with a dollop of whipped cream or a sprinkle of toasted coconut.

Pairing Recommendations

Koch pairs well with a cup of hot tea or coffee for a comforting dessert.

Storage and Reheating Instructions

Store any leftovers of Koch in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through.

Nutrition Information

Calories per serving

Each serving of Koch contains approximately 300 calories.

Carbohydrates

Each serving of Koch contains approximately 40g of carbohydrates.

Fats

Each serving of Koch contains approximately 15g of fats.

Proteins

Each serving of Koch contains approximately 6g of proteins.

Vitamins and minerals

Koch is a good source of calcium, vitamin D, and iron.

Alergens

Koch contains dairy (milk, butter, eggs) and gluten (from the breadcrumbs). It may not be suitable for those with dairy or gluten allergies.

Summary

Koch is a creamy and delicious dessert that is relatively high in carbohydrates and fats. It is a good source of proteins and essential vitamins and minerals.

Summary

Koch is a traditional German dessert that is loved for its creamy texture and comforting flavors. This simple and humble rice pudding is a delicious treat that is sure to satisfy your sweet tooth.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a handwritten note tucked away in an old cookbook that I found buried in the back of my pantry. The title simply read "Koch" and underneath were the ingredients and instructions, written in neat cursive.

I had never heard of Koch before, but something about the simplicity of the recipe intrigued me. It called for basic ingredients like potatoes, onions, and sausage, along with a few spices to add flavor. It seemed like the perfect comfort food, hearty and satisfying.

I decided to give it a try one cold winter evening. As I chopped the onions and peeled the potatoes, the familiar smells of cooking filled my kitchen. I could almost hear my grandmother's voice, guiding me through the recipe. She had always been my inspiration when it came to cooking, passing down her knowledge and love of food to me.

As the dish simmered on the stove, the flavors melding together with each passing minute, I couldn't wait to taste the final result. When I finally sat down to eat, I was blown away by how delicious it was. The potatoes were tender, the sausage savory, and the spices added just the right amount of kick.

From that moment on, Koch became a staple in my cooking repertoire. I made it for family gatherings, potlucks with friends, and lazy Sunday dinners. Each time I cooked it, I felt a connection to the past, to all the women who had come before me and shared their recipes and traditions.

Over the years, I learned to adapt the recipe to suit my own tastes. Sometimes I added extra vegetables, like carrots or bell peppers. Other times I swapped out the sausage for chicken or beef. But no matter how I changed it, the essence of Koch remained the same - comforting, nourishing, and delicious.

As I grew older, I began to think about where this recipe had come from. Had it been handed down through generations of my family, like so many others? Or had it been picked up during my travels, a gift from a stranger who had become a friend?

I decided to do some research, tracing the origins of Koch back as far as I could. I discovered that it was a traditional dish from Eastern Europe, popular in countries like Poland, Ukraine, and Russia. Each region had its own variation, but the basic elements remained the same - potatoes, onions, and meat cooked together in a hearty stew.

I was fascinated by the history behind this simple dish, how it had traveled across borders and cultures, adapting and evolving along the way. It made me appreciate it even more, knowing that it was a part of a larger culinary tapestry that connected me to people all over the world.

Now, whenever I make Koch, I think about all the hands that have prepared it before me, all the stories and memories that are woven into its rich flavors. It reminds me of the power of food to bring us together, to nourish not just our bodies but our souls as well.

And so, as I sit down to enjoy another bowl of Koch, I say a silent thank you to all those who have shared this recipe with me, knowingly or unknowingly. It has become a part of me, a piece of my culinary heritage that I will pass down to future generations, just as it was passed down to me.

For in the end, it is not just a recipe. It is a story, a connection, a reminder of all the love and care that goes into every meal we share with those we hold dear. And for that, I am forever grateful.