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.
Next time you're at an Oriental supermarket, get a 5 pound bag of "sweet rice" if you can find it. It works great for puddings, rissoto, etc. The grains are coated with dextrose, I think, but not enough to mess up the taste of a savory dish.
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
Sounds like what you get with the flu! LOL - I had to look it up.
BARFI (NUT BASED DESSERT) by: Sharon Raghavachary
1 cup Almond, ground 1 cup Cashews, unsalted & ground 1 cup Sugar 13 oz Evaporated milk 1/2 Stick of Butter
Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil. Lower heat and cook until milk thickens. Add nuts and sugar. Stir. Cook for 10 mins. Turn off heat. Pour mixture on to a flat dish and spread evenly with the back of a spoon.
