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Old 09-05-2007, 02:05 PM   #1
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ISO T&T Rice Pudding

I've had a hankering for good old-fashioned rice pudding (preferably chocolate w/o a lot of sugar - but good old plain rice pudding like the kind you use to get in cafeterias will do). Anyone have a recipe to share? Thanks in advance.

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Old 09-05-2007, 03:36 PM   #2
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I'll be watching this thread with interest. I make a simple vanilla rice pudding. A chocolate one might be interesting.
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Old 09-05-2007, 04:13 PM   #3
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I’d like to see the recipe too. My grandmother made an awesome rice pudding with raisins in it. It was white/clear.....I’ve not heard of a chocolate version. I could go for a big bowl of rice pudding about now.
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Old 09-05-2007, 04:36 PM   #4
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I bumped into this site Recipes | Consumers | Riceland - a rice, soybeans, and wheat marketing co-op

(be forewarned, look away if your hungry), with chocolate, coconut lime, butterscotch, etc... but would love a grandma T&T.
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Old 09-05-2007, 07:33 PM   #5
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I've got 2 or 3 recipes, but they all have eggs which makes it sorta like custard. I ate some one time that was very creamy that had no eggs. I would like to see a recipe that didn't have eggs.
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Old 09-05-2007, 08:59 PM   #6
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Grandma's Rice Pudding

1/2 cup short grain rice
2 cups boiling water
2 large cinnamon sticks
1 can evaporated milk
1 cup sugar
1/4 cup water
1/4 cup corn starch

In low heat, cook rice with cinnamon sticks with 2 cups water in a covered saucepan until rice is very tender. When all water has been absorbed, add milk and sugar. Stir constantly until milk comes to a boil. Mix water and corn starch in a separate container, add slowly to rice/milk; continue stirring and cook for another 5 minutes until thickened. *You can puree the rice in a blender before adding milk, sugar and cornstarch if you like a smooth texture.
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Old 09-05-2007, 10:07 PM   #7
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Rice Pudding

1 Qt Milk (4 cups)
6 Tb Sugar (80 grams)
C Rice, long grain
1 tsp Vanilla Extract

Combine milk sugar and rice and bring to a gentle simmer.

Simmer uncovered, for 1 hour, stirring occasionally.

Remove from heat and stir in the extract.


Note: The cooking time is approximate. It can be longer or shorter based on how rapid the simmer is. Look for a thick but still fluid mixture. It the liquid has evaporated so much that the rice has taken over the pan, you cooked it too much.
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Old 09-06-2007, 11:20 AM   #8
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Thanks guys.
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