TheNoodleIncident
Senior Cook
are there different styles of rice pudding? ive never really made it at home, but we had some whole milk in the house (which we almost never have), and i wanted to use it before it went bad...so i made some last night, and dont love the texture - it isnt terrible, so im not sure if i messed up, or this is how the recipe was designed
the kind i like is very smooth and creamy - like Kozy Shack....the kind i made is more like a custard - the final product was thicker, and not quite as smooth - the eggs almost have a slightly curdled texture (a tiny bit grainy, in a smooth sort of way, if that makes any sort of sense)....its still very good, just not the way i love it
anyway, i dont have the exact recipe with me, but it went something like this (it's the betty crocker recipe, slightly tweeked, if anyone has the cookbook):
prepare 2 cups of cooked white rice - i used a rice cooker, and i THINK it was medium grain, but it may have been long
combine 4 eggs, 4 cups whole milk, 1 cup of sugar (ran out of white, so 1/3 was brown), vanilla, cinnamon (it also called for a cup of raisins, which i didnt have)....add hot rice and stir....cook in a 325* oven for 45 min, stirring every 15 minutes....when done, remove from oven, stir well, let set for 15 minutes
the recipe warned that over cooking could curdle it - i was strict with the time, so i cant tell if this is the proper amount of curdling or too much...ive seen other recipes that call for stovetop cooking only, which may have different results
aside from the texture, it was very tasty
the kind i like is very smooth and creamy - like Kozy Shack....the kind i made is more like a custard - the final product was thicker, and not quite as smooth - the eggs almost have a slightly curdled texture (a tiny bit grainy, in a smooth sort of way, if that makes any sort of sense)....its still very good, just not the way i love it
anyway, i dont have the exact recipe with me, but it went something like this (it's the betty crocker recipe, slightly tweeked, if anyone has the cookbook):
prepare 2 cups of cooked white rice - i used a rice cooker, and i THINK it was medium grain, but it may have been long
combine 4 eggs, 4 cups whole milk, 1 cup of sugar (ran out of white, so 1/3 was brown), vanilla, cinnamon (it also called for a cup of raisins, which i didnt have)....add hot rice and stir....cook in a 325* oven for 45 min, stirring every 15 minutes....when done, remove from oven, stir well, let set for 15 minutes
the recipe warned that over cooking could curdle it - i was strict with the time, so i cant tell if this is the proper amount of curdling or too much...ive seen other recipes that call for stovetop cooking only, which may have different results
aside from the texture, it was very tasty