in Austria, Dessert Recipes

Riebel

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Ingredients for 4 servings:

  • 400 g semolina, wheat or corn semolina (white or mixed)
  • 750 ml milk
  • 500 ml water
  • 1 pinch of salt
  • 100 g Clarified butter or butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vorarlberg semolina dish

Bring milk, water, and salt to a boil in a suitable saucepan. Reduce the semolina and let it cool. Heat clarified butter in a pan and add the solidified semolina mixture. Crush the semolina mixture and turn it over; this process takes about 60 minutes. The Riebel is ready when it is crispy, crumbly, and golden yellow. Serve either with coffee (you can also dip it by the spoonful) or with applesauce. You can also add pitted cherries halfway through the roasting time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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