Rice pudding

Brian Christiansen said:

I like the Cozy Shack rice pudding with some dried cranberries stirred in,
so I though I might try my hand at making some myself. I looked through my
modest collection of cookbooks for recipes.

In "The New Basics" by Lukins/Rosso the recipe calls for arborio, which
makes it essentially a sweet risotto (in fact, the actual name of the recipe
is "hazelnut risotto pudding"😉.

In the parade cookbook (a compilation of recipes from parade magazine),
there are several recipes, and they call for "regular" rice. What the heck
is "regular" rice?

To most people, at least in the US, "regular" rice is probably long grain
white rice like you would make for dinner. If one made risotto all the
time, I suppose "regular" rice would be arborio. I heard once that long
grain rice did not work well in sushi (I am not sure why), so if I made
sushi all the time, "regular" rice would be a medium or short grain rice.

So, the question is what is "regular" rice, or at least, what kind of rice
works best in rice pudding.

Brian Christiansen

I prefer short grain or brown rice for rice pudding, but long-grain
white works fine.

--

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http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

"Peace is not an absence of war, it is a virtue, a state of mind, a
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what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
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Brian Christiansen said:

I like the Cozy Shack rice pudding with some dried cranberries stirred in,
so I though I might try my hand at making some myself. I looked through my
modest collection of cookbooks for recipes.

In "The New Basics" by Lukins/Rosso the recipe calls for arborio, which
makes it essentially a sweet risotto (in fact, the actual name of the recipe
is "hazelnut risotto pudding"😉.

In the parade cookbook (a compilation of recipes from parade magazine),
there are several recipes, and they call for "regular" rice. What the heck
is "regular" rice?

To most people, at least in the US, "regular" rice is probably long grain
white rice like you would make for dinner. If one made risotto all the
time, I suppose "regular" rice would be arborio. I heard once that long
grain rice did not work well in sushi (I am not sure why), so if I made
sushi all the time, "regular" rice would be a medium or short grain rice.

So, the question is what is "regular" rice, or at least, what kind of rice
works best in rice pudding.

Brian Christiansen

"Sweet rice" (from an Asian market) works pretty good. Or use medium
grain rice. Short grain should work, but it doesn't. (not for me,
anyway) I'd guess they are talking about medium grain white rice.

Bob

Brian Christiansen said:

I like the Cozy Shack rice pudding with some dried cranberries stirred in,
so I though I might try my hand at making some myself. I looked through my
modest collection of cookbooks for recipes.

In "The New Basics" by Lukins/Rosso the recipe calls for arborio, which
makes it essentially a sweet risotto (in fact, the actual name of the recipe
is "hazelnut risotto pudding"😉.

In the parade cookbook (a compilation of recipes from parade magazine),
there are several recipes, and they call for "regular" rice. What the heck
is "regular" rice?

To most people, at least in the US, "regular" rice is probably long grain
white rice like you would make for dinner. If one made risotto all the
time, I suppose "regular" rice would be arborio. I heard once that long
grain rice did not work well in sushi (I am not sure why), so if I made
sushi all the time, "regular" rice would be a medium or short grain rice.

So, the question is what is "regular" rice, or at least, what kind of rice
works best in rice pudding.

Brian Christiansen

I make an indian rice pudding

3/4 jasmine rice
1/2 gallon whole milk
1 cup sugar
a few cardmom pods

simmer together for about an hour or until thickened to the right consistency
and pick out the cardamom when you're done.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Sat 18 Feb 2006 08:46:45p, Thus Spake Zarathustra, or was it Brian
Christiansen?

Quoted message said:

I like the Cozy Shack rice pudding with some dried cranberries stirred
in, so I though I might try my hand at making some myself. I looked
through my modest collection of cookbooks for recipes.

In "The New Basics" by Lukins/Rosso the recipe calls for arborio, which
makes it essentially a sweet risotto (in fact, the actual name of the
recipe is "hazelnut risotto pudding"😉.

In the parade cookbook (a compilation of recipes from parade magazine),
there are several recipes, and they call for "regular" rice. What the
heck is "regular" rice?

To most people, at least in the US, "regular" rice is probably long
grain white rice like you would make for dinner. If one made risotto
all the time, I suppose "regular" rice would be arborio. I heard once
that long grain rice did not work well in sushi (I am not sure why), so
if I made sushi all the time, "regular" rice would be a medium or short
grain rice.

So, the question is what is "regular" rice, or at least, what kind of
rice works best in rice pudding.

I'm sure they meant long grain white rice. At least in the US it is pretty
much considered the standard.

In the UK, where rice pudding is made probably more than any other place,
one buys "pudding rice" in the supermarket. It is a short grain white
rice, but not nearly so large a grain as Arborio rice.

Regardless of what any rice pudding recipe specifies, short grain rices are
the best choice if you like a creamy rice pudding. Long grain rice has a
very unpleasant gritty/dry texture, especially when chilled.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat 18 Feb 2006 08:58:31p, Thus Spake Zarathustra, or was it zxcvbob?

Quoted message said:

Brian Christiansen said:

I like the Cozy Shack rice pudding with some dried cranberries stirred
in, so I though I might try my hand at making some myself. I looked
through my modest collection of cookbooks for recipes.

In "The New Basics" by Lukins/Rosso the recipe calls for arborio, which
makes it essentially a sweet risotto (in fact, the actual name of the
recipe is "hazelnut risotto pudding"😉.

In the parade cookbook (a compilation of recipes from parade magazine),
there are several recipes, and they call for "regular" rice. What the
heck is "regular" rice?

To most people, at least in the US, "regular" rice is probably long
grain white rice like you would make for dinner. If one made risotto
all the time, I suppose "regular" rice would be arborio. I heard once
that long grain rice did not work well in sushi (I am not sure why), so
if I made sushi all the time, "regular" rice would be a medium or short
grain rice.

So, the question is what is "regular" rice, or at least, what kind of
rice works best in rice pudding.

Brian Christiansen

"Sweet rice" (from an Asian market) works pretty good. Or use medium
grain rice. Short grain should work, but it doesn't. (not for me,
anyway) I'd guess they are talking about medium grain white rice.

Short grain white rice is all I use. What about it doesn't work for you?
Curious...

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat 18 Feb 2006 09:18:45p, Thus Spake Zarathustra, or was it The Bubbo?

Quoted message said:

Brian Christiansen said:

I like the Cozy Shack rice pudding with some dried cranberries stirred
in, so I though I might try my hand at making some myself. I looked
through my modest collection of cookbooks for recipes.

In "The New Basics" by Lukins/Rosso the recipe calls for arborio, which
makes it essentially a sweet risotto (in fact, the actual name of the
recipe is "hazelnut risotto pudding"😉.

In the parade cookbook (a compilation of recipes from parade magazine),
there are several recipes, and they call for "regular" rice. What the
heck is "regular" rice?

To most people, at least in the US, "regular" rice is probably long
grain white rice like you would make for dinner. If one made risotto
all the time, I suppose "regular" rice would be arborio. I heard once
that long grain rice did not work well in sushi (I am not sure why), so
if I made sushi all the time, "regular" rice would be a medium or short
grain rice.

So, the question is what is "regular" rice, or at least, what kind of
rice works best in rice pudding.

Brian Christiansen

I make an indian rice pudding

3/4 jasmine rice
1/2 gallon whole milk
1 cup sugar
a few cardmom pods

simmer together for about an hour or until thickened to the right
consistency and pick out the cardamom when you're done.

Do you toss in the whole pods, or just the seeds?

--
Wayne Boatwright o¿o
____________________

BIOYA

Quoted message said:

Quoted message said:

Quoted message said:

I make an indian rice pudding

3/4 jasmine rice
1/2 gallon whole milk
1 cup sugar
a few cardmom pods

simmer together for about an hour or until thickened to the right
consistency and pick out the cardamom when you're done.

Do you toss in the whole pods, or just the seeds?

--
Wayne Boatwright o¿o

To the OP:
Wondering if this can be done in a crockpot -- I don't see why not, but --
Do you stir?
I've tried making barfi. I'm wondering if I can do it or barfi in a
crockpot instead of all the stirring down the milk.
What do you think?
Thanks,
Dee Dee

Wayne Boatwright said:

On Sat 18 Feb 2006 08:58:31p, Thus Spake Zarathustra, or was it zxcvbob?

Quoted message said:

Brian Christiansen said:

I like the Cozy Shack rice pudding with some dried cranberries stirred
in, so I though I might try my hand at making some myself. I looked
through my modest collection of cookbooks for recipes.

In "The New Basics" by Lukins/Rosso the recipe calls for arborio, which
makes it essentially a sweet risotto (in fact, the actual name of the
recipe is "hazelnut risotto pudding"😉.

In the parade cookbook (a compilation of recipes from parade magazine),
there are several recipes, and they call for "regular" rice. What the
heck is "regular" rice?

To most people, at least in the US, "regular" rice is probably long
grain white rice like you would make for dinner. If one made risotto
all the time, I suppose "regular" rice would be arborio. I heard once
that long grain rice did not work well in sushi (I am not sure why), so
if I made sushi all the time, "regular" rice would be a medium or short
grain rice.

So, the question is what is "regular" rice, or at least, what kind of
rice works best in rice pudding.

Brian Christiansen

"Sweet rice" (from an Asian market) works pretty good. Or use medium
grain rice. Short grain should work, but it doesn't. (not for me,
anyway) I'd guess they are talking about medium grain white rice.

Short grain white rice is all I use. What about it doesn't work for you?
Curious...

It stays chalky in the middle, even when the outside is overcooked and
dissolving. (perhaps I need to soak it before cooking)

Bob

Wayne Boatwright said:

On Sat 18 Feb 2006 09:18:45p, Thus Spake Zarathustra, or was it The Bubbo?

Quoted message said:

Quoted message said:

Quoted message said:

I make an indian rice pudding

3/4 jasmine rice
1/2 gallon whole milk
1 cup sugar
a few cardmom pods

simmer together for about an hour or until thickened to the right
consistency and pick out the cardamom when you're done.

Do you toss in the whole pods, or just the seeds?

whole pods, the seeds are too tough to find and pick out

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Sat 18 Feb 2006 09:59:53p, Thus Spake Zarathustra, or was it zxcvbob?

Quoted message said:

Wayne Boatwright said:

On Sat 18 Feb 2006 08:58:31p, Thus Spake Zarathustra, or was it
zxcvbob?

Quoted message said:

Brian Christiansen wrote:

>I like the Cozy Shack rice pudding with some dried cranberries stirred
>in, so I though I might try my hand at making some myself. I looked
>through my modest collection of cookbooks for recipes.
>
>In "The New Basics" by Lukins/Rosso the recipe calls for arborio,
>which makes it essentially a sweet risotto (in fact, the actual name
>of the recipe is "hazelnut risotto pudding"😉.
>
>In the parade cookbook (a compilation of recipes from parade
>magazine), there are several recipes, and they call for "regular"
>rice. What the heck is "regular" rice?
>
>To most people, at least in the US, "regular" rice is probably long
>grain white rice like you would make for dinner. If one made risotto
>all the time, I suppose "regular" rice would be arborio. I heard once
>that long grain rice did not work well in sushi (I am not sure why),
>so if I made sushi all the time, "regular" rice would be a medium or
>short grain rice.
>
>So, the question is what is "regular" rice, or at least, what kind of
>rice works best in rice pudding.
>
>Brian Christiansen
>
>

"Sweet rice" (from an Asian market) works pretty good. Or use medium
grain rice. Short grain should work, but it doesn't. (not for me,
anyway) I'd guess they are talking about medium grain white rice.

Short grain white rice is all I use. What about it doesn't work for
you? Curious...

It stays chalky in the middle, even when the outside is overcooked and
dissolving. (perhaps I need to soak it before cooking)

Hmm... I've never had that problem, but I'm sure soaking it would make a
difference. It may also depend on the cooking method.

I have had that very problem at times when making risotto.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat 18 Feb 2006 10:00:26p, Thus Spake Zarathustra, or was it The Bubbo?

Quoted message said:

Wayne Boatwright said:

On Sat 18 Feb 2006 09:18:45p, Thus Spake Zarathustra, or was it The
Bubbo?

Quoted message said:

Quoted message said:

>

I make an indian rice pudding

3/4 jasmine rice
1/2 gallon whole milk
1 cup sugar
a few cardmom pods

simmer together for about an hour or until thickened to the right
consistency and pick out the cardamom when you're done.

Do you toss in the whole pods, or just the seeds?

whole pods, the seeds are too tough to find and pick out

Thank you!

--
Wayne Boatwright o¿o
____________________

BIOYA

Brian Christiansen said:

To most people, at least in the US, "regular" rice is probably long grain
white rice like you would make for dinner. If one made risotto all the
time, I suppose "regular" rice would be arborio. I heard once that long
grain rice did not work well in sushi (I am not sure why), so if I made
sushi all the time, "regular" rice would be a medium or short grain rice.

So, the question is what is "regular" rice, or at least, what kind of rice
works best in rice pudding.

From my experience, I would say that short grain (arborio) works best for rice
pudding.

In article <[email hidden]>,

Brian Christiansen said:

So, the question is what is "regular" rice, or at least, what kind of rice
works best in rice pudding.

Brian Christiansen

With no other directives, if told to buy 'regular' white rice, I would
buy long grain.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

On Sun 19 Feb 2006 06:02:27a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

In article <[email hidden]>,

Brian Christiansen said:

So, the question is what is "regular" rice, or at least, what kind of
rice works best in rice pudding.

Brian Christiansen

With no other directives, if told to buy 'regular' white rice, I would
buy long grain.

And you would be right, but it's not really the best choice for rice pudding.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Brian Christiansen said:

To most people, at least in the US, "regular" rice is probably long
grain
white rice like you would make for dinner. If one made risotto all
the
time, I suppose "regular" rice would be arborio. I heard once that
long
grain rice did not work well in sushi (I am not sure why), so if I
made
sushi all the time, "regular" rice would be a medium or short grain
rice.

So, the question is what is "regular" rice, or at least, what kind
of rice
works best in rice pudding.

From my experience, I would say that short grain (arborio) works best
for rice
pudding.

Yes that is what I use for rice pudding and rissotto. It gives off its
starch and makes a lovely gloopy pudding unlike long grain where the
grains remains
separate

On Sun 19 Feb 2006 06:45:42a, Thus Spake Zarathustra, or was it Ophelia?

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Brian Christiansen said:

To most people, at least in the US, "regular" rice is probably long
grain white rice like you would make for dinner. If one made risotto
all the time, I suppose "regular" rice would be arborio. I heard
once that long grain rice did not work well in sushi (I am not sure
why), so if I made sushi all the time, "regular" rice would be a
medium or short grain rice.

So, the question is what is "regular" rice, or at least, what kind
of rice
works best in rice pudding.

From my experience, I would say that short grain (arborio) works best
for rice
pudding.

Yes that is what I use for rice pudding and rissotto. It gives off its
starch and makes a lovely gloopy pudding unlike long grain where the
grains remains
separate

Now there's a lass who knows!

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 19 Feb 2006 06:45:42a, Thus Spake Zarathustra, or was it
Ophelia?

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Brian Christiansen wrote:

> To most people, at least in the US, "regular" rice is probably long
> grain white rice like you would make for dinner. If one made
> risotto
> all the time, I suppose "regular" rice would be arborio. I heard
> once that long grain rice did not work well in sushi (I am not sure
> why), so if I made sushi all the time, "regular" rice would be a
> medium or short grain rice.
>
> So, the question is what is "regular" rice, or at least, what kind
> of rice
> works best in rice pudding.

From my experience, I would say that short grain (arborio) works
best
for rice
pudding.

Yes that is what I use for rice pudding and rissotto. It gives off
its
starch and makes a lovely gloopy pudding unlike long grain where the
grains remains
separate

Now there's a lass who knows!

*strutt* 🙂)

Brian Christiansen said:

So, the question is what is "regular" rice, or at least, what kind of rice
works best in rice pudding.

Brian Christiansen

Long-grain works perfectly and is what a lot of southern recipes call
for. Even Zatarain's New Orleans Style Rice Pudding Mix uses long grain
rice.. not that Zatarains is a standard. Use what you have.. medium grain
works fine too. I really don't care much for Emeril but his rice
pudding recipe is tastey.. and calls for long-grain white rice.

http://www.emerils.com/recipes/by_name/rice_pudding.html

On Sun 19 Feb 2006 07:51:26a, Thus Spake Zarathustra, or was it jay?

Quoted message said:

Brian Christiansen said:

So, the question is what is "regular" rice, or at least, what kind of
rice works best in rice pudding.

Brian Christiansen

Long-grain works perfectly and is what a lot of southern recipes call
for. Even Zatarain's New Orleans Style Rice Pudding Mix uses long grain
rice.. not that Zatarains is a standard. Use what you have.. medium
grain works fine too. I really don't care much for Emeril but his rice
pudding recipe is tastey.. and calls for long-grain white rice.

I guess it depends on one's personal preference. Regardless of the recipe, I
can't stand the texture of long grain rice in pudding.

--
Wayne Boatwright o¿o
____________________

BIOYA