pudding rice for rice pudding

Quoted message said:

In the UK super markers sell "pudding rice" which I believe is a
special short grain rice for making rice pudding.

I can't find it here in the US, does anyone know of a source or the
nearest equivalent?

It's most likely referring to arborio rice, a short grained rice from
Italy. It's a short grained rice, great for rice pudding, and also
used in risotto.

On Thu 20 Jan 2005 09:38:33p, called across the abyss...

Quoted message said:

In the UK super markers sell "pudding rice" which I believe is a
special short grain rice for making rice pudding.

I can't find it here in the US, does anyone know of a source or the
nearest equivalent?

Dev

"Pudding rice", as you've observed, is a short grain rice but nothing more
than that. If you cannot find short grain white rice at your supermarket,
try an asian market.

Wayne

On Thu 20 Jan 2005 09:50:10p, Dave Smith called across the abyss...

Quoted message said:

Quoted message said:

In the UK super markers sell "pudding rice" which I believe is a
special short grain rice for making rice pudding.

I can't find it here in the US, does anyone know of a source or the
nearest equivalent?

It's most likely referring to arborio rice, a short grained rice from
Italy. It's a short grained rice, great for rice pudding, and also
used in risotto.

No, arborio rice is a larger fatter grain. It becomes rather gummy when used
in rice pudding. Pudding rice is a regular short grain white rice, barely
more than half the size of arborio rice.

Wayne

Wayne Boatwright said:

No, arborio rice is a larger fatter grain. It becomes
rather gummy when used in rice pudding. Pudding rice is
a regular short grain white rice, barely more than half
the size of arborio rice.

Sounds like "vialone nano" rice.
--
Vilco
Think Pink , Drink Rose'

Wayne Boatwright said:

No, arborio rice is a larger fatter grain. It becomes rather gummy when used
in rice pudding. Pudding rice is a regular short grain white rice, barely
more than half the size of arborio rice.

The rice pudding recipe in my Greek With Gusto cookbook specifies arborio rice.
It makes fantastic pudding, the best. I just made some the other day.

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Quoted message said:

In the UK super markers sell "pudding rice" which I believe is a
special short grain rice for making rice pudding.

I can't find it here in the US, does anyone know of a source or the
nearest equivalent?

Dev

I just use the short grain Japanese rice (Hinode I think) works fine.

Dimitri

On Fri 21 Jan 2005 06:42:48a, Dave Smith tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright said:

No, arborio rice is a larger fatter grain. It becomes rather gummy
when used in rice pudding. Pudding rice is a regular short grain white
rice, barely more than half the size of arborio rice.

The rice pudding recipe in my Greek With Gusto cookbook specifies
arborio rice. It makes fantastic pudding, the best. I just made some the
other day.

Then you had better luck than I did. Lacking pudding rice, I tried arborio
rice one time and the results were horrible.

I used to bring back packages of pudding rice from the UK on my semi-annual
visits. I don't travel there now and a friend in the UK suggested that I
find regular short-grain white rice which, they explained, was exactly the
same thing as pudding rice.

Wayne

Wayne Boatwright said:

On Fri 21 Jan 2005 06:42:48a, Dave Smith tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright said:

No, arborio rice is a larger fatter grain. It becomes rather gummy
when used in rice pudding. Pudding rice is a regular short grain white
rice, barely more than half the size of arborio rice.

The rice pudding recipe in my Greek With Gusto cookbook specifies
arborio rice. It makes fantastic pudding, the best. I just made some the
other day.

Then you had better luck than I did. Lacking pudding rice, I tried arborio
rice one time and the results were horrible.

I used to bring back packages of pudding rice from the UK on my semi-annual
visits. I don't travel there now and a friend in the UK suggested that I
find regular short-grain white rice which, they explained, was exactly the
same thing as pudding rice.

Wayne

You might try buying "sweet rice" at an Oriental market. (it's not
really noticably sweet) It is a small short-grained rice that is coated
with a little dextrose. It should work wonderfully for rice pudding.

Bob

On Fri 21 Jan 2005 11:50:18a, zxcvbob tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright said:

On Fri 21 Jan 2005 06:42:48a, Dave Smith tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright wrote:

>No, arborio rice is a larger fatter grain. It becomes rather gummy
>when used in rice pudding. Pudding rice is a regular short grain
>white rice, barely more than half the size of arborio rice.
>

The rice pudding recipe in my Greek With Gusto cookbook specifies
arborio rice. It makes fantastic pudding, the best. I just made some
the other day.

Then you had better luck than I did. Lacking pudding rice, I tried
arborio rice one time and the results were horrible.

I used to bring back packages of pudding rice from the UK on my
semi-annual visits. I don't travel there now and a friend in the UK
suggested that I find regular short-grain white rice which, they
explained, was exactly the same thing as pudding rice.

Wayne

You might try buying "sweet rice" at an Oriental market. (it's not
really noticably sweet) It is a small short-grained rice that is coated
with a little dextrose. It should work wonderfully for rice pudding.

Bob

Thanks, Bob. Actually, I have used sweet rice and it does make a very good
pudding. I also use a couple of asian plain short grain rices that work
well.

I also like to cook sweet rice to eat by itself because it "clumps" so
easily.

Wayne

Wayne Boatwright said:

Then you had better luck than I did. Lacking pudding rice, I tried arborio
rice one time and the results were horrible.

There are different ways to cook rice pudding, so perhaps it is a matter of the
style of pudding you make. My mother uses regular long grain rice and bakes it.
I use a recipe from a Greek cookbook. You parboil the rice then add scaled milk
and some sugar and simmer it for 40 minutes. Eggs are tempered and added to the
hot milk and then cooked over low heat stirring constantly for 15-20 minutes.

It is time consuming and requires a lot attention, but the results are well
worth it.

Quoted message said:

I used to bring back packages of pudding rice from the UK on my semi-annual
visits. I don't travel there now and a friend in the UK suggested that I
find regular short-grain white rice which, they explained, was exactly the
same thing as pudding rice.

Wayne

On Fri 21 Jan 2005 01:22:22p, Dave Smith tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright said:

Then you had better luck than I did. Lacking pudding rice, I tried
arborio rice one time and the results were horrible.

There are different ways to cook rice pudding, so perhaps it is a matter
of the style of pudding you make. My mother uses regular long grain rice
and bakes it. I use a recipe from a Greek cookbook. You parboil the rice
then add scaled milk and some sugar and simmer it for 40 minutes. Eggs
are tempered and added to the hot milk and then cooked over low heat
stirring constantly for 15-20 minutes.

It is time consuming and requires a lot attention, but the results are
well worth it.

My recipe seems to be somewhere in between. <g> Mostly like your Greek
recipe, but scalded light cream is used in place of the milk. Then, after
tempering and adding the eggs, the whole mixture is combined and baked in a
water bath for 45 minutes or so. My experience with using the arborio rice
yielded a very starchy tasting pudding with a gluey texture. This doesn't
happen with the smaller short grain rice.

I should say, also, that I have used both arborio and Carnaroli rices in
making risotto and the results have been excellent.

Wayne

Wayne Boatwright said:

Quoted message said:

It is time consuming and requires a lot attention, but the results are
well worth it.

My recipe seems to be somewhere in between. <g> Mostly like your Greek
recipe, but scalded light cream is used in place of the milk.

No, this one is just milk.... 4 cups of it, and two eggs.

Quoted message said:

Then, after
tempering and adding the eggs, the whole mixture is combined and baked in a
water bath for 45 minutes or so.

The Greek recipe is much more labour intensive or attention demanding than I
usually bother with, but it is so good. I tried doing it hotter to try to cook
it faster but it wasn't as good. It really does need a lot of TLC, but it is
worth it.

On Fri 21 Jan 2005 02:27:53p, Dave Smith tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

Wayne Boatwright said:

Quoted message said:

It is time consuming and requires a lot attention, but the results
are well worth it.

My recipe seems to be somewhere in between. <g> Mostly like your Greek
recipe, but scalded light cream is used in place of the milk.

No, this one is just milk.... 4 cups of it, and two eggs.

Quoted message said:

Then, after
tempering and adding the eggs, the whole mixture is combined and baked
in a water bath for 45 minutes or so.

The Greek recipe is much more labour intensive or attention demanding
than I usually bother with, but it is so good. I tried doing it hotter
to try to cook it faster but it wasn't as good. It really does need a
lot of TLC, but it is worth it.

I'm sure it's worth the time, and it does sound good. I do have a strong
preference for "still-baked" custards, though. I think it's te texture I
prefer, and the fact that it has a sort of "crust" on top. I have done
some stove-top rice puddings that were vaguely similar to what you're
describing, but not as labor intensive. I'm sure yours is much better.

Wayne

Quoted message said:

In the UK super markers sell "pudding rice" which I believe is a
special short grain rice for making rice pudding.

I can't find it here in the US, does anyone know of a source or the
nearest equivalent?

Dev

I use "patna" rice, which is a kind of skimpy white basmati my ex MIL
used to make her "don't call it rice pudding" Indian rice pudding, Kheer
see:
http://www.bawarchi.com/cookbook/kheer.html

and look at "rice kheer".

I like a fragrant jasmine the best.
blacksalt