Rice pudding tests...

[CWS4322]

I have leftover basmati rice scented with cardamon. After a long teleconf with a friend who trained as a pastry chef, I've decided to do two, maybe three test recipes.

My base recipe is baked in the oven at 375 for about an hour.

3-4 eggs beaten with 1 c sugar and 2 c milk.

Add nutmeg, cinnamon, ground cardamon, vanilla. 3/4 c raisins plumped in 3-4 T of boiling water (drained), 3/4 c rice.

So, to change it up, I've decided to do two (maybe three) tests.

The change ups are based on the above, but the first one will be to sub out 1 T of the boiling water for Grand Marnier, add fresh orange zest.

The second one will sub out 1/2 of the milk for coconut cream (taking the thick stuff--oil--off the top and using the liquid), 1 T dark rum when plumping the raisins.

The third version will sub out 1/2 of the milk for coconut cream, add about 1/2 c coconut flakes rehydrated in 3-4 T of boiling water, the Grand Marinier and orange zest. I will probably drop the vanilla to 1/2 for each. I am considering using "vanillla infused" sugar...she talked me out of using maple syrup. I considered subbing 1/4 c fresh orange juice for some of the liquid...I've been mulling this over since Sunday...thoughts?

[Andy M.]

Love rice pudding. Please post your results.

[CWS4322]

So do I (love rice pudding). I'm just a rudimentary cook, but I'll try and remember to measure everything for each test recipe--and not adjust to taste <g>. I tend to do basic recipe and then adjust--I'll try to be a test cook this time.

Because my DH isn't here at the farm during the week, I'm going to freeze the excess rice and make the next recipe once the first / second one is gone. I'm planning on eating rice pudding for breakfast tomorrow and Thursday!

[PrincessFiona60]

Umm...you want my address so I can be a second taster?

[CWS4322]

With Canada Post having just come off strike, I don't think you'd want to receive rice pudding in the mail! But you can replicate the recipe and see what you think <g>. Of course, I'm using FRESH eggs.

[CWS4322]

When I was on the phone with my friend who was a pastry chef, we went back and forth about subbing out some of the sugar for maple syrup. Because cardamon is a delicate flavor, we opted that the maple syrup would overpower the cardamon. We also discussed that with soaking the raisins in rum--hence the reason the raisins plumped in rum is "test recipe 2".

[Andy M.]

Originally Posted by CWS4322

So do I (love rice pudding). I'm just a rudimentary cook, but I'll try and remember to measure everything for each test recipe--and not adjust to taste <g>. I tend to do basic recipe and then adjust--I'll try to be a test cook this time...

There's nothing wrong with adjusting to taste. Just record the adjustments.

[PrincessFiona60]

Originally Posted by CWS4322

With Canada Post having just come off strike, I don't think you'd want to receive rice pudding in the mail! But you can replicate the recipe and see what you think <g>. Of course, I'm using FRESH eggs.

Canada Post came off strike??? Oh, I hope so!

Tease...Fresh Eggs...you being mean to moi?

[CWS4322]

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?

[Ausec1981]

I love how easily this can be turned from a classic to international flair... Indian rice pudding is amazing but nothing like the baked custard in your recipe... Only suggestion with orange scented recipe version; clove... An amazing holiday ending, warm or cold.