Andy M.
Certified Pretend Chef
Based on some recent comments I heard recently (not on DC), I was curious about rice pudding.
I took a few minutes to visit that interweb place and look up some rice pudding recipes. Apparently, no two recipes are alike. I don't mean in the flavorings or even the types of rice used. I'm talking about the bizarre variations in the amounts of the basic ingredients.
First, dairy. Usually milk, but sometimes in combination with cream. If you start with a set amount, let's say a quart of whole milk, you would assume the amounts of rice and sugar would be fairly standard. Not so!
Rice. I saw anywhere from a half-cup to 2 cups of rice called out for a quart of milk.
Sugar. Again, for a quart of milk, anywhere from 1/3 of a cup to a full cup.
These variations seem to vary too much to make sense. I understand that individual tastes differ, but these differences seem extreme to me.
Flavorings are another thing and they are fascinating in a good way. Often the variations are due to geographic differences. Dried and fresh fruits, varying spices from cinnamon and nutmeg to cardamom and vanilla.
It's all very interesting.
What do you think?
I took a few minutes to visit that interweb place and look up some rice pudding recipes. Apparently, no two recipes are alike. I don't mean in the flavorings or even the types of rice used. I'm talking about the bizarre variations in the amounts of the basic ingredients.
First, dairy. Usually milk, but sometimes in combination with cream. If you start with a set amount, let's say a quart of whole milk, you would assume the amounts of rice and sugar would be fairly standard. Not so!
Rice. I saw anywhere from a half-cup to 2 cups of rice called out for a quart of milk.
Sugar. Again, for a quart of milk, anywhere from 1/3 of a cup to a full cup.
These variations seem to vary too much to make sense. I understand that individual tastes differ, but these differences seem extreme to me.
Flavorings are another thing and they are fascinating in a good way. Often the variations are due to geographic differences. Dried and fresh fruits, varying spices from cinnamon and nutmeg to cardamom and vanilla.
It's all very interesting.
What do you think?