Rice pudding, part 2

Brian Christiansen said:

Over the past 2 days, I have tried a few different recipes.

The first was "hazelnut risotto pudding" from "The New Basics" by
Rosso/Lukins. This did not work out so well. When I cooked it, the
instructions said to bake it, stirring it every 20 minutes or so. I don't
know if I didn't stir it enough or what, but each time I opened up the oven
to stir it, there was a skin of burnt milk on the top that I removed.
Perhaps I was not supposed to remove it, but I figured that if I tried to
stir it back in, the best I would have gotten is a bunch of clumps of burnt
milk stirred into the pudding, which is not good eats. More importantly,
the currants that were added were soaked in Frangelico liqueur, and the
liqueur just added a flavor I did not like.

The other recipe I tried was the one from Emeril.com. I am not quite
finished yet because I am still letting it cool to add the whipped cream to
it, but it tastes like it will come out pretty good.

Brian Christiansen

Rice pudding recipes that tell you to stir it are stupid. It's supposed
to get a skin on it, in some families people fight over who gets it!

I think if you cooked it covered it wouldn't get a skin, but I've never
tried.

You can make it as a sweet risotto, which works very well. Use arborio
rice with sugar and half milk and water instead of stock, and maybe a
cinnamon stick. Cook in the normal way. Add rosewater at the end if you
like. I think I've got a Jill Dupleix recipe if I can find it.

Christine

I'm not a baked rice pudding fan. I've never found it to have the
creaminess I prefer. There was an interesting article about rice
pudding in Fine Cooking magazine. The have it on-line here:
http://www.taunton.com/finecooking/pages/c00217.asp There are links to
several recipes as well. I have had good success with her classic rice
pudding recipe.

marcella

In article <[email hidden]>,

Brian Christiansen said:

Over the past 2 days, I have tried a few different recipes.

The first was "hazelnut risotto pudding" from "The New Basics" by
Rosso/Lukins. This did not work out so well. When I cooked it, the
instructions said to bake it, stirring it every 20 minutes or so. I don't
know if I didn't stir it enough or what, but each time I opened up the oven
to stir it, there was a skin of burnt milk on the top that I removed.
Perhaps I was not supposed to remove it, but I figured that if I tried to
stir it back in, the best I would have gotten is a bunch of clumps of burnt
milk stirred into the pudding, which is not good eats. More importantly,
the currants that were added were soaked in Frangelico liqueur, and the
liqueur just added a flavor I did not like.

The other recipe I tried was the one from Emeril.com. I am not quite
finished yet because I am still letting it cool to add the whipped cream to
it, but it tastes like it will come out pretty good.

Brian Christiansen

Marcella Peek said:

I'm not a baked rice pudding fan. I've never found it to have the
creaminess I prefer. There was an interesting article about rice
pudding in Fine Cooking magazine. The have it on-line here:
http://www.taunton.com/finecooking/pages/c00217.asp There are links to
several recipes as well. I have had good success with her classic rice
pudding recipe.

I don't mind a nice baked rice custard, but I much prefer a nice creamy rice
pudding done on the stove. IMO the essential ingredients are arborio rice
pudding and lots of TLC. It is a slow process that involved simmering the
partially cooked arborio in milk, tempering the egg before adding it to the hot
milk and rice mixture and then stirring constantly while cooking it another 15-
20 minutes. It is a labour of love.