Riibel.
Riebel.
- Preparation time: 40 minutes
- Difficulty: easy
- Serves: 4
Ingredients.
320 g cornmeal (ideally Vorarlberg Riebelmais)
1 l milk
100 g butter or clarified butter
1 pinch of salt
Alternative method.
Traditionally, water or a mixture of half water and half milk was also used instead of milk.
To serve.
Apple sauce
compote
Vorarlberg cheese
Traditionally, a cup of coffee is served with the Riebel – in the past, this was often unsweetened malt coffee. True connoisseurs even enjoy dipping the Riebel into their coffee.
1 l milk
100 g butter or clarified butter
1 pinch of salt
Alternative method.
Traditionally, water or a mixture of half water and half milk was also used instead of milk.
To serve.
Apple sauce
compote
Vorarlberg cheese
Traditionally, a cup of coffee is served with the Riebel – in the past, this was often unsweetened malt coffee. True connoisseurs even enjoy dipping the Riebel into their coffee.
Method.
Bring the milk to the boil with a little butter and salt. Then stir in the maize semolina and mix until the mixture comes away from the bottom of the pan.
The finished maize porridge is then left to cool. In the past, this mixture was often prepared the evening before, left covered overnight and only used the following day.
The finished maize porridge is then left to cool. In the past, this mixture was often prepared the evening before, left covered overnight and only used the following day.
To achieve the typical Riebel texture, butter or clarified butter is heated in a frying pan. The firm maize porridge is added and is then slowly crushed, turned and ‘grated’ – hence the name of the dish.
Little by little, the characteristic small, golden-brown grains begin to form. The finished Riebel should be slightly crispy on the outside and range in colour from yellow to light brown.
If you prefer a particularly moist Riebel, you can increase the amount of butter or clarified butter.
If you prefer a particularly moist Riebel, you can increase the amount of butter or clarified butter.
Traditional accompaniments.
Apple sauce or compote are classic accompaniments to Riebel and add a fruity touch. In Vorarlberg, it is also often served with cheese.
For many people, a cup of coffee is still a traditional part of the meal, making Riebel a special part of Vorarlberg’s culinary culture.
For many people, a cup of coffee is still a traditional part of the meal, making Riebel a special part of Vorarlberg’s culinary culture.
Variations.
Riebel has long been prepared in many different ways:
- Rahmriebel: with single cream instead of water
- Potato Riebel: with potatoes for a hearty version
- Apple Riebel: with pieces of apple
- Chriaseriibel: with sweet cherries
- Brännte Riibel: roasted in clarified butter until a deep, golden brown
- Kääsriibel: enhanced with melted cheese
- Riibel mit Schmalzgsiig: with the aromatic sediment left over from making clarified butter
The numerous variations show just how versatile this simple dish is and why the Riebel still holds a firm place in Vorarlberg cuisine today.
Cooked by:
Michaela Schwarzmann
Michaela Schwarzmann