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Ribel, roasted corn semolina from the Rhine Valley

Ribel, roasted corn semolina from the Rhine Valley

Main dishes

The Rhin valley’s rebellious saint-galloise: a dish made with puffed corn semolina, cooked in milk and then roasted slowly in butter until golden brown, s…

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Recipe from Gamemaster669, Schnobby, adapted by Recette de cuisine · · updated on

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From the 18th to the 20th century, the ribel was a staple food for small farmers in the Rhine Valley, in eastern Switzerland. The “Rheintaler Ribel” now benefits from a protected designation of origin.

Ingredients and directions

  • Prep time5 min
  • Cook time25 min
  • Resting3 hr
  • Total3 hr 30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfrying pan
  • Estimated cost$4.46 $1.12 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 12, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $1.68
  • $0.59
  • $0.04
  • $1.69
  • $0.46

Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Pour the cornmeal into a mixing bowl. Briefly bring the milk and water mixture to a boil, season with salt, and pour it over the cornmeal. Stir gently.
  2. Cover and allow to rise for at least 3 hours. Traditionally, it is left to rise overnight under a damp dishcloth, which allows it to breathe.
  3. Heat the clarified butter in a large frying pan and slowly roast the semolina over medium heat, stirring constantly to prevent sticking. This is known as “ribeln.” Cover regularly to keep it moist.
  4. Add the butter gradually, and continue to stir for 15 to 20 minutes, until small, golden crumbs form.
  5. Serve with apple sauce.

The bill

Ribel, roasted corn semolina from the Rhine Valley

  • 400 g of Rheintaler Ribel corn semolina$1.68
  • 6 dl of milk mixed with water (half milk, half water)$0.59
  • 1 teaspoon of salt$0.04
  • clarified butter for cooking$1.69
  • 50 g of butter$0.46

Total$4.46

that's $1.12 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of Rheintaler Ribel corn semolina
  • 6 dl of milk mixed with water (half milk, half water)
  • 1 teaspoon of salt
  • clarified butter for cooking
  • 50 g of butter
  • Apple compote, for serving

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