Molded Rice Pudding with Raspberries

Reis Trauttmansdorff

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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

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French cuisine has its regal rice pudding (riz à I’impératice), but the Austrians, never to be outdone by the French, have their Reis Trauttmans-dorff. A molded extravaganza of creamy rice and fresh berries (most recipes prefer raspberries, but fraises de bois or blueberries are also wonderful), it is truly a dish for the emperor’s table, and it was served often at the Hofburg palace.

There are a few tricks to making it well. First, use medium-grain rice, as its high starch content will help thicken the sauce; long-grain rice won’t do. Do not rinse the rice, as you want its surface starch to remain intact. Also, be sure that the rice is cooked until very soft; you will probably consider it overdone for most purposes. Rice firms up when chilled, and unless it is very tender, it will refrigerate into hard little pellets. While maraschino is the traditional flavoring, you can substitute any colorless fruit liqueur.


  • 1 cup (6 ounces) fresh raspberries
  • 2 tablespoons maraschino, kirsch, framboise, or Triple Sec, divided
  • ¾ cup sugar, divided
  • 1 teaspoon fresh lemon juice
  • cups milk, or more as needed cup ( ounces) rice for risotto, such as Arborio
  • Grated zest of ½ lemon
  • ¼ cup cold water
  • 1 envelope plain powdered gelatin
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream, chilled


  1. Gently combine the raspberries with 1 tablespoon of the maraschino, 1 tablespoon of the sugar, and the lemon juice in a small bowl. Set aside to macerate while you prepare the pudding.
  2. Bring the milk, rice, and lemon zest to a boil in a heavy-bottomed medium saucepan over medium heat, stirring often to avoid sticking. Reduce the heat to low and simmer, stirring often, until the rice is very tender and has absorbed much of the milk to create a thick paste, 25 to 30 minutes. If the milk is absorbed before the rice is tender, stir in cup milk and continue cooking. The finished rice should be slightly loose and very tender.
  3. Meanwhile, pour the ¼ cup of water into a small bowl and sprinkle the gelatin on top. Let stand until the gelatin absorbs the water, about 5 minutes. Stir the soaked gelatin and 7 tablespoons of the sugar into the rice and stir until the gelatin is completely dissolved, about 1 minute.
  4. Transfer to a large bowl set in a larger bowl of ice water. Stir in the remaining 1 tablespoon of maraschino and the vanilla. Cool, stirring often, until the rice mixture is cool, but not set, about 20 minutes.
  5. In a chilled medium bowl, beat the cream and the remaining ¼ cup of sugar until the cream is stiff. Fold into the rice.
  6. Drain the raspberries. (If you wish, reserve the juices and add to the raspberry sauce.) Fold about ½ cup of the rice mixture into the raspberries.
  7. Lightly oil a 7-cup tubed steamed pudding mold. Spoon about half of the pudding into the mold and smooth the top. Spoon the raspberry mixture into the mold. Spread the remaining rice pudding in the mold. Cover tightly with plastic wrap and refrigerate until firm and chilled, at least 2 hours and up to 1 day.
  8. To serve, run a sharp knife around the inside of the mold and the tube. Dip the mold in a large bowl of warm water for 10 seconds. Dry the out-side of the mold and invert the pudding onto a platter. Cut into wedges and serve chilled, with the raspberry sauce.

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