Rice Pudding

I tend to make a lot of simmered rice pudding. It's easy and SKnot likes it, and it's comfort food.

Just had a potful that turned out unusually good.

Stove Top Rice Pudding

1 cup brown rice
2 cups water
1 bay leaf
cinnamon (lots! maybe a tablespoon?)

Simmer until rice has started to swell. Then add:

more cinnamon
any other spice you like
diced candied ginger
chopped roasted and salted almonds

When that has just about absorbed all the water, add:

vanilla (I dunno, maybe a teaspoon?)
sugar (quarter cup or third cup or something like that)
soy milk enough to make pudding runny again

simmer some more, until rice is tender. Add more soy milk as needed. Keep it at oatmeal consistency. Then add:

salt as needed
more cinnamon
more candied ginger
1 diced apple

Fold it together and turn off the heat. When the apple is heated through, serve it up quick with soy milk poured over it.

I need more rice pudding recipes! I've seen baked loaf-like rice pudding at a restaurant, smooth tapioca-like rose scented rice pudding, custardy baked rice pudding, etc. I'd love to have some more tried and tested in the real world rice pudding recipes. Please share yours if you have one!

It looks like you don't do dairy, Knot, but this is an easy recipe that I make a lot. I'm not sure how it would work with soy milk:

4 cups milk
1/2 c rice
1/2 c sugar
1 egg
1 t vanilla

Boil the milk, add the rice and sugar, and lower the heat to a slow simmer. Beat the egg and vanilla with 1 cup of the hot milk mixture. Add the egg mixture to the pot in a stream while stirring. Let simmer for one hour, stirring occasionally. Pour into another container to cool (it will not be thick at this point, but thickens as it cools). I usually add raisins and cinnamon right at the end, but you can add anything you like.

Red, yours sounds more custard-y.
(custardy=yummy)

Yum.
I love rice pudding and bread pudding too.
And pretty much anything with crystalized ginger.

Knotted, looks like your recipe could be tried in a rice cooker?? Am just a lazy bum. I used to cook white /brown rice in pot over stove for lst 25 years of cooking life. Then got lazy.

A rice pudding recipe with milk in it might burn in rice cooker.
Just wondering. We have at the moment, red rice on hand. The grain is truly reddish-brown.

I have heard of, but not yet tried black rice pudding. Have cooked with black rice which turns water dark purple. Kind of neat.

Not sure of the exact recipe, but Thai people do a form of rice pudding with black rice and coconut milk. Of course coconut milk isn't exactly a low fat food, though you can get lower fat versions.

I love rice pudding! I add raisins to mine also.

DH freaks out when he sees me putting sugar or milk in rice........but then he eats cold rice with ketchup on it!!!

I actually have not made rice pudding yet. Nor do I go out of my way to order rice pudding off a menu.

But have had several times a delicately sweetened rice pudding flavoured with saffron in a Iranian restaurant. Lovely stuff.

Another interpretation, was rice pudding with a bit of rosewater. Both definitely are Middle Eastern.

I like it Indian style, with cardamom.

(Yeah, I know, for all I talk about avoiding dairy, it sure seems like my favorite foods are dairy-laden. :o - but supposedly that's one of the things about food allergies, they're kind of an addiction - )

Quote:

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Originally Posted by OakLeaf

I like it Indian style, with cardamom.

(Yeah, I know, for all I talk about avoiding dairy, it sure seems like my favorite foods are dairy-laden. :o - but supposedly that's one of the things about food allergies, they're kind of an addiction - )

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You must go through epi-pens by the dozens!

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.

Quote:

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Originally Posted by KnottedYet

You must go through epi-pens by the dozens!

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ha, no, fortunately it's the kind of allergy that makes me tired, swollen and congested in every mucous membrane - not the life-threatening anaphylactoid kind. I've had the other kind, but not from any food I eat on purpose (in fact, I haven't been able to identify what it was that set me off, only that it was at the same restaurant three times with food that shouldn't have contained anything I don't know I can safely eat)... So I do carry an Epi-Pen, but never had to use it. They're expiring this month and due to be replaced again...

Quote:

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Originally Posted by KnottedYet

You must go through epi-pens by the dozens!

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:rolleyes: indeed allergy is a pretty widely misused term. Most people who think they have food allergies do not..... I'm not saying that they don't truly have some kind of reaction to what they avoid. There are other things that can happen. You can have intolerances like lactose intolerance from not producing the proper enzymes, or gluten intolerance from celiac disease, but these are not allergies in the proper sense of the word.(itching, sneezing, wheezing, hives, anaphalaxsis!) Of course lots of people do say they are allergic to something that they just don't like too. My neighbor was "allergic" to chicken.... until he tried it again, found that it wasn't so bad and started to get over his allergy.

I was diagnosed by an allergist. I know there's controversy among allergists over whether the kind of reaction I have is truly an allergy, or whether only the anaphylactoid type is, but I'll leave that to the scientists.

It's not lactose intolerance (dairy is by no means the only food I'm allergic to, I'm more allergic to goat's milk than cow's, and digestive symptoms are minimal, attributable only to an excess of mucus) and it's not celiac (gluten-containing grains are not the only ones I'm allergic to, and in fact I'm more allergic to rye and corn than I am to wheat).

Basically, I have the same type of reaction to foods as I do to pollens and molds. Fatigue, systemic edema, congestion and excess mucus production in all mucus membranes, and palpitations (SVT). As my allergic load increases, so do my symptoms - so I'm much more strict about my diet during weed season, for instance. No one disputes that inhalant allergies are truly allergies.

Quote:

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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.

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In my recipe, the brown rice is uncooked. As the dry rice cooks in the water with the cinnamon and bay leaf, it absorbs some of their flavor along with the water. Mmmmmm....

Quote:

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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.

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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:

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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.

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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:

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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!

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

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Originally Posted by deeaimond

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

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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:

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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.

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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.