Rice Pudding

Quote:

---

Originally Posted by badger

here's a question from a person who's never made rice pudding:

the rice you speak of in your ingredients, are they left over rice that's already cooked, or uncooked rice?

I must admit most creamy things make me feel sick, so the one without milk sounds more palatable for me.

---

My rice pudding is made with cooked (usually leftover) rice.

Usually the creamy ones start with uncooked rice, the custardy ones start with cooked rice. Is custard too "creamy" for you? I've had rice puddings that were very dense, with only enough egg custard to fill in the spaces between the rice grains.

Quote:

---

Originally Posted by OakLeaf

Usually the creamy ones start with uncooked rice, the custardy ones start with cooked rice. Is custard too "creamy" for you? I've had rice puddings that were very dense, with only enough egg custard to fill in the spaces between the rice grains.

---

Had no idea about all these distinctions. Except the rice pudding types I've tried and described earlier, this is a "new" world to me.

Still have to exercise care re white rice and all for self. I also perceive there is often alot of sugar used to make rice pudding tasty?

I've been reading some dessert recipes lately ..and many are freakishly too much sugar under the 'guise' of a 'healthier' , less fatty dessert.

Spanish Rice Pudding

Boil 1 cup of rice with 2 cups of water for 5 minutes.
Drain.

To a pot add:

4c milk
1 cinnamon stick
zest of 1 orange

Bring to a boil. Lower to a simmer.

Add the pre-boiled rice and
1/2-2/3 cups of sugar (depends on your taste)

Partially cover and simmer for about 1-11/2 hours or until it is the consistency your prefer. Remove the cinammon stick and zest.
Add a teaspoon of vanilla.

(I despise raisins in food - I guess you could add them if you prefer.) (ugh!)

Try not to eat the whole pot!

oh my goodness, I had such lovely rice pudding tonight. It seemed so coincidental after reading this thread.

It's nothing to look at, in fact, I jokingly asked the host if it was "lard cake". It looked like a pan of used oil that congealed (yum...). But to taste it, oh it was heavely.

I'm sure if you're the type who appreciates the creamy/sauce-y type pudding won't like it, but it was made of sticky rice so it was very dense and chewy. No dairy in it, either. I LOVED it!

Quote:

---

Originally Posted by badger

oh my goodness, I had such lovely rice pudding tonight. It seemed so coincidental after reading this thread.

It's nothing to look at, in fact, I jokingly asked the host if it was "lard cake". It looked like a pan of used oil that congealed (yum...). But to taste it, oh it was heavely.

I'm sure if you're the type who appreciates the creamy/sauce-y type pudding won't like it, but it was made of sticky rice so it was very dense and chewy. No dairy in it, either. I LOVED it!

---

sounds like the kind of steamed rice/ glutinuous rice desserts we have here. yummy!

Quote:

---

Originally Posted by deeaimond

sounds like the kind of steamed rice/ glutinuous rice desserts we have here. yummy!

---

oh yes, very much Asian. It reminded me a lot of the sticky rice you find in the steamed rice wraps.

http://www.nytimes.com/2010/01/27/he...tml?ref=health

I get something like this at my neighborhood Thai restaurant.

Minus the berries, served warm with warm coconut milk.

It is WONDERFUL! :D

Impromptu this morning...

3/4 c cooked brown sticky (sweet) rice
1 egg
1 tbsp nut/seed/grain milk (more, if you've cooked the rice for sushi and it needs more liquid to be very soft)
2 tbsp dried fruit or 1/4-1/2 c fresh fruit - finely chopped or raisin size

Stir all ingredients together in a microwave safe bowl. Microwave 30 seconds, stir, repeat until egg is cooked.

Quote:

---

Originally Posted by OakLeaf

Impromptu this morning...

3/4 c cooked brown sticky (sweet) rice
1 egg
1 tbsp nut/seed/grain milk (more, if you've cooked the rice for sushi and it needs more liquid to be very soft)
2 tbsp dried fruit or 1/4-1/2 c fresh fruit - finely chopped or raisin size

Stir all ingredients together in a microwave safe bowl. Microwave 30 seconds, stir, repeat until egg is cooked.

---

Hmmm, this looks yummy :) I love rice pudding, but can't handle the sugar that is typically in them. Thanks for posting this!

Now I am hungry. Must try rice pudding soon.