Creamed Rice..do you make your own?

[crazycanuck]

I saw a sports nutritionist the other day & one of the foods suggested was creamed rice. I am not a big fan of the canned stuff & want to know if you've ever made your own?

Anyone have a good recipe?

Ta
C

[papaver]

Yep I do. You have to use round rice type Carolina rice or risottorice.


Bring 3/4 liter milk to the boil with one tablespoon of vanilla sugar (or a vanilla bean cut open). Add a pinch of salt and 125 g of rice.

cover and let simmer for about 40 minutes (low heat). Stir once in a while.

After 40 minutes turn down the heat completely and add 4 tablespoons of sugar (or to taste).

That's it.

Sorry for the Dutch-English.

[crazycanuck]

papaver, thanks! I understand what you mean & never get confused with your posts . YOu may think your english isn't hot but it's totally coolio!

[papaver]

papaver, thanks! I understand what you mean & never get confused with your posts . YOu may think your english isn't hot but it's totally coolio!

Thanks Oh you can add some saffron to the recipe, but I never do. Not my favorite flavor.

[daisylubob]

I saw a sports nutritionist the other day & one of the foods suggested was creamed rice. I am not a big fan of the canned stuff & want to know if you've ever made your own?

Anyone have a good recipe?

Ta
C

Why was the creamed rice suggested? for protein and carb mix? just curious.

[ccbloom]

Hmm, I'm not sure I know what creamed rice is. I keep thinking it's like rice pudding...which isn't healthy, so I'm guessing that's not it.

[OakLeaf]

From the recipe papaver posted, it sounds like it is rice pudding (kheer), except with milk instead of cream, and no spices.

I was thinking more along the lines of congee - which is more like porridge, unsweetened and undairified, just cooked long with a lot of water. Very healthy to balance the body.

[uk elephant]

Grew up eating "rice porridge" for dinner most Saturdays. Easy enough to make, and adjust to taste. The Norwegian stuff is a lot less soupy and a lot less sweet than the British Creamed Rice. Take pudding rice or risotto rise (pudding rice is a lot cheaper over here than risotto rice), start off with the rice and a little water, when the water is absorbed add milk, cook until thickened. Sorry I can't help with proportions just now. I always just followed the measurements on the rice packets. Just start off with a little milk and keep adding until the rice is cooked through and the consistency is the way you like it I suppose. In Norway it is served with and "eye" of butter (a dollop in the middle of the plate) and sprinkled with cinnamon and sugar. Delicious!

[crazycanuck]

I have been told the following adapted recipe is suitable

http://recipes.lovetoknow.com/wiki/C...Pudding_Recipe

* 1 quart soy or rice milk
* ½ cup rice, scant
* 1/3 cup honey
* Grated yellow rind of½ lemon
* A pinch of salt

It was suggested a mid morning snack (amongst many others).