posted
I could swear there was a thread here on rice pudding but I've been having a look and can't find it.
I've never made it before and though I have several different recipes and can find more online, looking for recipes that people can actually personally recommend. I'd prefer no eggs, but with eggs is fine too.
Also, have seen some recipes that call for short or medium grain rice, and some that call for long grain. I figured Egyptian rice for the short grain, but not sure how the flavor of Jasmine rice will lend itself for a long grain?
posted
LovedOne, this is how we cook it. Hope you like it
Rice Pudding 1/3 cup short grain rice, washed and drained 1 1/2 cup water 3 cups whole milk 1 cup half and half cream 1 cup sugar 1 tsp vanilla extract 3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above) Pinch of salt
Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute.
Pour into 6 small glass bowls with a ladle. Place in the fridge to chill them. Sprinkle some cinnamon on top before serving.
posted
Shahrazat that looks good. Do you think it would be too runny if I used an extra cup of whole milk in place of the cream?
Posts: 1283 | From: Cairo | Registered: Feb 2006
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Rate Member Icon 1 posted 05 January, 2011 10:36 PM Profile for Chef Mick Send New Private Message Edit/Delete Post Reply With Quote Ingredients
* 3/4 cup rice flour * 3/4 cup sugar * 6 cups milk * 2 pods whole green cardamom, lightly crushed * Pinch saffron threads * 3 tablespoons rose water * Chopped pistachios, to garnish
Directions
Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve. Posts: 8982 | From: ,phila. PA..
Posts: 4476 | From: Scotland | Registered: Mar 2006
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quote:Originally posted by LovedOne: Shahrazat that looks good. Do you think it would be too runny if I used an extra cup of whole milk in place of the cream?
I make rice pudding using full fat Beyti...
Lush. I also add strawberry jam too and mix it to make it sweet and pink... nom nom nom
Posts: 11097 | From: Cairo | Registered: May 2008
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quote:Originally posted by LovedOne: Shahrazat that looks good. Do you think it would be too runny if I used an extra cup of whole milk in place of the cream?
Yes you can, I think it wouldn't be runny LovedOne.
Posts: 2591 | From: **Ex Oriente Lux** | Registered: Jan 2007
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posted
We always use whole milk here, though I never bought the stuff in the States. Bleeeeech! lol
Either way I will give it a shot, with the cream or replaced with milk. Hubby should be well pleased. Thanks
And yes, perhaps will put some cinnamon on top. Would it be weird to add raisins? I don't think I would add them the first time making it, but maybe in the future.
Posts: 1283 | From: Cairo | Registered: Feb 2006
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posted
Thanks I haven't tried it yet but hubby said it was really good! I'm actually not much of a pudding fan but as far as that type of thing goes rice pudding isn't too bad.
Posts: 1283 | From: Cairo | Registered: Feb 2006
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posted
Thanks Cheeky. I'll have to suggest jam to hubby, sounds like something he'd go for.
I don't think we ever had rice pudding at school or at home when I was growing up. Pretty sure I never tried any til I was here!
Posts: 1283 | From: Cairo | Registered: Feb 2006
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Put milk and rice in a small heavy bottomed sauce pan on the stove and bring to boil while stirring eventually. Reduce heat to smallest possible heat and simmer for about 25 to 30 minutes until rice is tender and the pudding begings to thicken. Stir eventually to make sure the rice pudding does not stick to the bottom. When done remove from heat and add butter, sugar and vanilla. Serve warm and sprinkle with Cinnamon and Sugar. It is also often served with canned mandarin oranges though I prefer apples over mandarin oranges. Peel and slice apples and add them to the simmering rice pudding halfway during cooking.
posted
That sounds more like the recipe I used, except for the butter. I decided the recipe posted earlier in the thread seemed like it had too much liquid, so I did some more looking around online and found a recipe that worked well. Posts: 1283 | From: Cairo | Registered: Feb 2006
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Haven't tried it yet but it smells good. 
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Personally, I would add green cardamom and use honey instead of sugar. 
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