Anyone spending their Vorarlberg holiday in the Montafon cannot fail to come across Riebel – also known as Brösel. This simple maize dish is a popular meal in Vorarlberg. In this article, we’ll share some useful tips and the best recipe for making it.

The history behind Vorarlberg’s Riebel

Vorarlberg Riebel maize was once the first sweetcorn grown north of the Alps and shaped the culture of this border region. The maize variety originally came from Switzerland but quickly found its way into the Rhine Valley and the Bregenzerwald. Known as ‘Türken’ or ‘Türkensterz’, this semolina porridge was the staple breakfast for poor people for centuries. Nowadays, food lovers in Austria appreciate the quality of this old maize variety. Anyone who wants to understand the region’s cuisine must have tried genuine Vorarlberg Riebel maize.

The classic recipe for Vorarlberg Riebel

You only need a few ingredients for the traditional preparation. This recipe serves two and meets the highest standards. For many Vorarlberg families, this recipe is a taste of the past.

The ingredients at a glance:

• 300 g original Riebel semolina (fine maize semolina)
• 500 ml milk
• a pinch of salt
• 40 g fresh butter
• 60 g clarified butter for frying
• sugar and cinnamon for sprinkling

Preparation in a frying pan

First, bring the milk, butter and a pinch of salt to the boil in a saucepan. Slowly sprinkle in the semolina and stir until a thick mixture and a thick porridge form. You must continue stirring until the semolina mixture comes away from the bottom of the pan. Then, using a wooden spoon, let the semolina mixture steam off whilst stirring and poking it constantly, so that the mixture forms light lumps. Add a little butter and continue to toast it until the lumps break down into the typical ‘crumbs’ and turn a golden-brown colour.

How to serve Riebel properly

Riebel tastes best when served warm, straight from the pan. The absolute classics to serve with it are freshly made apple sauce or a fine pinch of cinnamon and sugar. Alternatively, stewed plums or other fruit compotes go down a treat.
If you prefer a savoury option, simply fry the Riebel with a strong cheese – this savoury version is a real favourite, particularly in the Rhine Valley and the Alpine regions. For an extra creamy touch, some people stir in a little whipped cream at the end.