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Old 04-05-2012, 01:15 AM   #21
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Rice pudding without using left over rice? Okay...
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Old 04-05-2012, 02:14 AM   #22
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I wonder if some of the variations also come from what kind of rice is used, especially if a recipe is relatively old. It may be that originally something other than modern white rice was used for the recipe.

I personally don't like rice pudding. I like various other rice dishes, but something about the texture of rice pudding throws me.
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Old 04-05-2012, 08:12 AM   #23
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I always make mine with fresh rice also. Usually my leftover rice has chicken stock or spices in it that would not be so delicious in dessert
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Old 04-05-2012, 08:50 AM   #24
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Quote:
Originally Posted by Gourmet Greg View Post
Rice pudding without using left over rice? Okay...
If I had to wait for leftovers to make rice pudding, I'd be like pacanis and never would have tasted it.

Rice pudding may have originated as a way to use leftover rice or as a dessert made fresh with cheap ingredients.

My point in this thread was to highlight the WIDE variations in the amounts of the basic ingredients.
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Old 04-05-2012, 11:12 AM   #25
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Rice pudding is one of the reason Britain has Great in front of it. For those heretics who use left over rice watch this vid.
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Old 04-05-2012, 12:33 PM   #26
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I have been on an Almond Milk kick lately...thinking rice pudding might be nice made with Almond Milk...
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Old 04-05-2012, 01:10 PM   #27
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Originally Posted by Andy M. View Post
If I had to wait for leftovers to make rice pudding, I'd be like pacanis and never would have tasted it.

Rice pudding may have originated as a way to use leftover rice or as a dessert made fresh with cheap ingredients.

My point in this thread was to highlight the WIDE variations in the amounts of the basic ingredients.
I read a recipe from beginning to end, rather than focus on two ingredients. There are many ways to make rice pudding, i.e.

Type of rice
cooking method (stovetop, baked etc.)
Liquid - milk, coconut milk, combination of the two
Addition of other ingredients (apart from the rice & liquid)
Cooking time
Consistency/texture

Here's an example, for Coconut & Lime Rice Pudding. The "recipe" calls for jasmine rice (I'e seen basmati too), coconut milk & milk, etc.

Mahatma - Coconut Lime Rice Pudding - America's Favorite Rice

There is usually a reason for the amounts of basic ingredients - to achieve a "different" end result & create a new/ different "recipe."

If you go to Riceland's site & do a search on "pudding" you will find, Instant, Old Fashioned, variety of rice size, prep methods, & so on.

A word of caution about the site - my virus protection had to block malware(?), but you'll find lots of rice (pudding) recipes to chew on.
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Old 04-05-2012, 06:56 PM   #28
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Originally Posted by Dawgluver View Post
Mine too. I love it with raisins! (sorry Kayelle).

Wow, Pac! Never had rice pudding?
No. To tell the truth I like my pudding smooth. I think I only had tapioca pudding one time, too... one spoonful
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Old 04-05-2012, 07:37 PM   #29
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Quote:
Originally Posted by pacanis View Post
...I like my pudding smooth...
Best to continue your boycott of rice pudding unless you want to run it through the blender first.
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Old 04-05-2012, 08:10 PM   #30
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I see that!
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