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Old 06-28-2011, 09:24 PM   #11
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Originally Posted by CWS4322 View Post
Okay--test #1 is in the oven at 375.

I measured <g>.

4 FRESH eggs (these are large eggs, not extra large, no double-yolks) (2 from yesterday, 2 from today--I can't get any fresher eggs with only two hens laying eggs unless I go over to my neighbour's chicken coop and steal eggs)
1 scant cup of sugar (probably 7/8 c)
2 c of whole milk
1/2 tsp Mexican vanilla extract
1/2 tsp ground cardamon (9 pods)
1/4 tsp of freshly ground nutmeg
1 heaping tsp of cinnamon
1 T Grand Marnier + 3 T boiling water, 3/4 c Thompson raisins--steeped the raisins in the GM and water while I mixed everything else--drained (and drank the juice afterwards)
1 c basmati rice scented with 1/4 tsp ground cardamon
2 tsp fresh orange zest

Beat the eggs until yellow--about 3 minutes.
Add the sugar--beat another 1-2 minuites.
Add the millk, vanilla, and spices--beat about another minute.
Add orange zest, rice, and raisins. Stir with spoon.
Pour into pyrex dish--bake at 375 for 45 min to 1 hour (until set).

Critque to follow when I eat this for breakfast tomorrow. Do I dare sprinkle some GM on top?

Copied and Pasted...I would sprinkle it on top!
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Old 06-28-2011, 09:24 PM   #12
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I debated adding clove (and star of anise) (I've been thinking about how to switch my rice pudding recipe up since Sunday--also considered ground almonds/almond extract instead of the vanilla), but because (at least in my mind) cardamon is a delicate flavor, I wanted test #1 to only deviate by adding the orange and the GM. Test #2 adds soaking the raisins in dark rum (maybe amaretto) and 1/2 of the milk is subbed out for coconut milk. Test # 3 could add the clove/star of anise to test #1 or 2 recipe, depending on which one I like better <g>. Taste tester of 1--could I be a bit biased?

You're right, PF, a "splish" of GM shouldn't keep me from getting to work on time in "Poland" tomorrow <g>. Another 10 minutes--it can come out of the oven. It smells heavenly. It has set up nicely but the spices do rise to the top.

I think Tomte/Nisse would like this. Do an Internet search on Tomte/Nisse and you'll know that rice pudding is what you offer Tomte/Nisse on Christmas Eve...come to think of it, the house does smell as if it were Christmas Eve...

Whoever knew Rice Pudding could be so fun?
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Old 06-28-2011, 09:37 PM   #13
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Food has such a hold on us all... Rice pudding is like vague term to an imagination of ideas.... Happy cooking!!
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Old 06-28-2011, 09:39 PM   #14
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You're right, PF, a "splish" of GM shouldn't keep me from getting to work on time in "Poland" tomorrow <g>. Another 10 minutes--it can come out of the oven. It smells heavenly. It has set up nicely but the spices do rise to the top.
Since you are not driving...
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Old 06-28-2011, 09:44 PM   #15
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Don't know if the pic will show or not. I grabbed the pyrex pan to move it for a better angle--don't do that. It is "cracked" on the top because I shook it about 40 minutes in to see if it was set or not--bad. Add to instructions, if you don't want a cracked top, DO NOT SHAKE IT. And, another note, don't grab onto the pyrex dish with your hand to move it.
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Old 06-28-2011, 09:46 PM   #16
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I just have to drag my butt out of bed and stumble down 12 stairs to get to my desk, log in (and while that is going on, I stagger to the kitchen for my tea and breakfast). The flight to Poland isn't too bad every morning...
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Old 06-28-2011, 09:47 PM   #17
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Ahhh!! A tip I learned while working at a local market... Mix the spices into the extract or alcohol, it will make the powdered spices sort of maserate, ( sorry for spelling), or break down, allowing it to mix into the custard.
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Old 06-28-2011, 09:51 PM   #18
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I can't do that for test 2 (and the only alcohol is used to plump the raisins and discarded--unless you count the vanilla). But thanks, I didn't know that. I have to follow the same procedure for "version 2" to be a true test of the deviations to the recipe...I think test 1 is now "warm" and I could sample it...then I have to call it a night. 4:00 a.m. comes very early in my life.
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Old 06-28-2011, 09:55 PM   #19
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Yes, add it to extracts as well, since the base is essentially like vodka.
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Old 06-28-2011, 10:00 PM   #20
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Critique--If I close my eyes, I'm at my grandma's and it's Christmas Eve. The cardamon is stronger than I remember, but maybe it is because I haven't had my grandma's rice pudding since I was 13...

And that's without a splish of GM. The custard part is really light. Yummm...where's the whipped cream?
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