Rice pudding; how could it been better?

zxcvbob said:

Last night I tried making some rice pudding, and I'm trying to get it
similar to that made by Kozy Shack™.

I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan
and cooked, stirring briskly with a wire whisk, until the rice started
falling apart and the milk was getting thick like a thin gravy. I added
1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
then slowly whisked in about a cup of the hot milk mixture. Then poured
the egg mixture into the saucepan, mixed thoroughly, and brought just to
a boil.

The texture is a little too egg-whitey, and the taste is a little thin.

Next time, I'll use low-fat milk instead of skim (skim was all I had
available), but what else was wrong? Do I need to use just one egg?
Did I cook it too long after adding the eggs? I think it needs more
vanilla.

I know short grain rice would work better, but I'm working with jasmine
rice or long grain rice because that's the kind that's a staple in our
house, and I want to be able to make this with leftover rice.

You're right. It would have been better with short grain rice like arborio,
but I have used left over basmati. You need a little bit of salt in it. It
would be much better with whole milk than skim. That is probably why it
tasted thin. The milk, sugar and egg amounts sound about right, though you
could use as much as a 1/2 cup of sugar and a little more vanilla. It is
also great with ground cinnamon sprinkled on top at the end.

Rice pudding really needs slow cooking. Try simmering the rice in the milk
for a while. Then after the eggs have been properly tempered and added back
into the pot, cook over low heat, stirring constantly. Do no let it boil.
This last part takes 15-20 minutes. It is the part that makes rice pudding
labour intensive, but it is also the crucial step in making a creamy smooth
rice pudding.

BTW where are the raisins?

In article <[email hidden]>, zxcvbob

Quoted message said:

Last night I tried making some rice pudding, and I'm trying to get it
similar to that made by Kozy Shack.

I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan
and cooked, stirring briskly with a wire whisk, until the rice started
falling apart and the milk was getting thick like a thin gravy. I added
1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
then slowly whisked in about a cup of the hot milk mixture. Then poured
the egg mixture into the saucepan, mixed thoroughly, and brought just to
a boil.

The texture is a little too egg-whitey, and the taste is a little thin.

Next time, I'll use low-fat milk instead of skim (skim was all I had
available), but what else was wrong? Do I need to use just one egg?
Did I cook it too long after adding the eggs? I think it needs more
vanilla.

I know short grain rice would work better, but I'm working with jasmine
rice or long grain rice because that's the kind that's a staple in our
house, and I want to be able to make this with leftover rice.

Thanks, and best regards,
Bob

Almond extract. Maybe 1/4 tsp. There's not much in the dessert world
that can't be improved with almond extract. Fact.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

Dave Smith said:

You're right. It would have been better with short grain rice like arborio,
but I have used left over basmati. You need a little bit of salt in it. It
would be much better with whole milk than skim. That is probably why it
tasted thin. The milk, sugar and egg amounts sound about right, though you
could use as much as a 1/2 cup of sugar and a little more vanilla. It is
also great with ground cinnamon sprinkled on top at the end.

I did add a generous pinch of salt, I just forgot to mention it.

Quoted message said:

Rice pudding really needs slow cooking. Try simmering the rice in the milk
for a while. Then after the eggs have been properly tempered and added back
into the pot, cook over low heat, stirring constantly. Do no let it boil.
This last part takes 15-20 minutes. It is the part that makes rice pudding
labour intensive, but it is also the crucial step in making a creamy smooth
rice pudding.

I did simmer the cooked rice in the milk for a while; until the rice
started falling apart. How do you know when it's done after adding the
eggs? Use a thermometer and cook to 185 degrees (or some other
setpoint)? Or is there a color or texture change like there is with
custard? I didn't see it change last night, but maybe that's because I
cooked it too fast after adding the eggs.

Quoted message said:

BTW where are the raisins?

Raisins are for *bread* pudding.

Thanks for your help,
Bob

On Mon, 07 Feb 2005 09:57:47 -0500, Dave Smith <[email hidden]>

Quoted message said:

BTW where are the raisins?

I've only made rice pudding twice. The more recent time, Crash said, "This
is good, but there's something missing." I asked, "Raisins?" Yup, that
was it.

Crash doesn't LIKE raisins! Some people's kids!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

zxcvbob said:

I did simmer the cooked rice in the milk for a while; until the rice
started falling apart. How do you know when it's done after adding the
eggs? Use a thermometer and cook to 185 degrees (or some other
setpoint)? Or is there a color or texture change like there is with
custard? I didn't see it change last night, but maybe that's because I
cooked it too fast after adding the eggs.

You just keep stirring slowly until it starts to thicken. I usually find it takes
15-20 minutes over low heat. It's not the type of thing I usually have the
patience for when cooking, but it's worth it for good rice pudding. Boiling it
leads to separation. If you can keep it just under a boil and stir slowly and
constantly you will get a creamy smooth texture. Bear in mind that it thickens
slightly when cooled.

Quoted message said:

Quoted message said:

BTW where are the raisins?

Raisins are for *bread* pudding.

There seems to be two schools of thought on raisins in rice pudding. Some people
hate insist they be omitted while others insist they go in. I go for the latter.

"zxcvbob" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

Last night I tried making some rice pudding, and I'm trying to get it
similar to that made by Kozy Shack™.

I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan
and cooked, stirring briskly with a wire whisk, until the rice started
falling apart and the milk was getting thick like a thin gravy. I added
1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
then slowly whisked in about a cup of the hot milk mixture. Then poured
the egg mixture into the saucepan, mixed thoroughly, and brought just to
a boil.

The texture is a little too egg-whitey, and the taste is a little thin.

Next time, I'll use low-fat milk instead of skim (skim was all I had
available), but what else was wrong? Do I need to use just one egg?
Did I cook it too long after adding the eggs? I think it needs more
vanilla.

I know short grain rice would work better, but I'm working with jasmine
rice or long grain rice because that's the kind that's a staple in our
house, and I want to be able to make this with leftover rice.

Thanks, and best regards,
Bob

I have no idea how Kozy Shack rice pudding is supposed to taste, but isn't
saffron one of the typical rice pudding ingredients? Although important for
the colour it also contributes (a bit) to the taste. And as said elsewhere
in this thread your type of rice is not ideal. Same remark for skim milk.
Rice pudding has a fair amount of calories, so the few extra calories from
semi-skimmed of preferably whole milk won't make the difference 🙂
I make mine in a "au bain marie pot" (no idea how you would actually call
this, but it's a pot with built in room for boiling water in the bottom) so
it can simmer very slowly.
And I just taste to know when it's done 🙂

Dana said:

I make mine in a "au bain marie pot" (no idea how you would actually call
this, but it's a pot with built in room for boiling water in the bottom) so
it can simmer very slowly.

Yours sounds classier, but I've always known those to be double boilers.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

zxcvbob said:

Last night I tried making some rice pudding, and I'm trying to get it
similar to that made by Kozy Shack™.

I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan
and cooked, stirring briskly with a wire whisk, until the rice started
falling apart and the milk was getting thick like a thin gravy. I added
1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
then slowly whisked in about a cup of the hot milk mixture. Then poured
the egg mixture into the saucepan, mixed thoroughly, and brought just to
a boil.

The texture is a little too egg-whitey, and the taste is a little thin.

Next time, I'll use low-fat milk instead of skim (skim was all I had
available), but what else was wrong? Do I need to use just one egg? Did
I cook it too long after adding the eggs? I think it needs more vanilla.

I know short grain rice would work better, but I'm working with jasmine
rice or long grain rice because that's the kind that's a staple in our
house, and I want to be able to make this with leftover rice.

Thanks, and best regards,
Bob

Maybe whatever "Kozy Shack" is might be baked? Rice pudding never
tastes right to me unless it is baked.

Dana said:

I have no idea how Kozy Shack rice pudding is supposed to taste, but isn't
saffron one of the typical rice pudding ingredients? Although important for
the colour it also contributes (a bit) to the taste.

Typical? I suppose you could add a bit of saffron to it but I have never seen
a rice pudding recipe that called saffron or tasted any that had it.

Quoted message said:

And as said elsewhere
in this thread your type of rice is not ideal. Same remark for skim milk.
Rice pudding has a fair amount of calories, so the few extra calories from
semi-skimmed of preferably whole milk won't make the difference 🙂

I have used left over basmati for rice pudding. It certainly is not ideal. It
lacks the taste and texture of the short grained rice that makes rice pudding
so good.

Quoted message said:

I make mine in a "au bain marie pot" (no idea how you would actually call
this, but it's a pot with built in room for boiling water in the bottom) so
it can simmer very slowly.
And I just taste to know when it's done 🙂

I grew up on baked rice puddings. I wish they were as nice as the one that I
make on the stove in a process that takes well over an hour and involves lot
of stirring.

On Mon 07 Feb 2005 09:59:34a, Damsel in dis Dress wrote in rec.food.cooking:

Quoted message said:

Dana said:

I make mine in a "au bain marie pot" (no idea how you would actually call
this, but it's a pot with built in room for boiling water in the bottom) so
it can simmer very slowly.

Yours sounds classier, but I've always known those to be double boilers.

Carol

Humph! A lot you know! I wouldn't want to eat it after it's been in Marie's
Bath...

Wayne

George said:

Maybe whatever "Kozy Shack" is might be baked? Rice pudding never
tastes right to me unless it is baked.

I've had it both ways, and preferred baked. I have no clue where the
recipe I used is anymore, or I'd share it. 🙁

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Wayne Boatwright said:

On Mon 07 Feb 2005 09:59:34a, Damsel in dis Dress wrote in rec.food.cooking:

Quoted message said:

Dana said:

I make mine in a "au bain marie pot" (no idea how you would actually call
this, but it's a pot with built in room for boiling water in the bottom) so
it can simmer very slowly.

Yours sounds classier, but I've always known those to be double boilers.

Carol

Humph! A lot you know! I wouldn't want to eat it after it's been in Marie's
Bath...

At our house, that would be referred to as Marie Soup.

Damsel, fluttering eyelashes
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dana said:

"zxcvbob" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

Last night I tried making some rice pudding, and I'm trying to get

it

Quoted message said:

Quoted message said:

similar to that made by Kozy Shack™.

I put 1 cup of steamed rice and 2 cups of skim milk in a heavy

saucepan

Quoted message said:

Quoted message said:

and cooked, stirring briskly with a wire whisk, until the rice

started

Quoted message said:

Quoted message said:

falling apart and the milk was getting thick like a thin gravy. I

added

Quoted message said:

Quoted message said:

1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium

bowl,

Quoted message said:

Quoted message said:

then slowly whisked in about a cup of the hot milk mixture. Then

poured

Quoted message said:

Quoted message said:

the egg mixture into the saucepan, mixed thoroughly, and brought

just to

Quoted message said:

Quoted message said:

a boil.

The texture is a little too egg-whitey, and the taste is a little

thin.

Quoted message said:

Quoted message said:

Next time, I'll use low-fat milk instead of skim (skim was all I

had

Quoted message said:

Quoted message said:

available), but what else was wrong? Do I need to use just one

egg?

Quoted message said:

Quoted message said:

Did I cook it too long after adding the eggs? I think it needs

more

Quoted message said:

Quoted message said:

vanilla.

I know short grain rice would work better, but I'm working with

jasmine

Quoted message said:

Quoted message said:

rice or long grain rice because that's the kind that's a staple in

our

Quoted message said:

Quoted message said:

house, and I want to be able to make this with leftover rice.

Thanks, and best regards,
Bob

I have no idea how Kozy Shack rice pudding is supposed to taste, but

isn't

Quoted message said:

saffron one of the typical rice pudding ingredients? Although

important for

Quoted message said:

the colour it also contributes (a bit) to the taste. And as said

elsewhere

Quoted message said:

in this thread your type of rice is not ideal. Same remark for skim

milk.

Quoted message said:

Rice pudding has a fair amount of calories, so the few extra calories

from

Quoted message said:

semi-skimmed of preferably whole milk won't make the difference 🙂
I make mine in a "au bain marie pot" (no idea how you would actually

call

Quoted message said:

this, but it's a pot with built in room for boiling water in the

bottom) so

Quoted message said:

it can simmer very slowly.
And I just taste to know when it's done 🙂

To me, Kozy Shack rice pudding has a bit of a carmelized sugar taste.
(Suprisingly, their sugar free version also has this quality.) I've
not made rice pudding so I have no idea which version would best result
in this taste. Extra rice never lasts very long in our house. If
there is leftover rice, my daughter has it with milk, sugar, and
cinnamon for dessert. (And sometimes breakfast the next morning.)

Heidi

"Dave Smith" <[email hidden]> schreef in bericht
news:[email hidden]...

Quoted message said:

Typical? I suppose you could add a bit of saffron to it but I have never

seen

Quoted message said:

a rice pudding recipe that called saffron or tasted any that had it.

Then it must be typical for Belgium or for my family, because that's the
only rice pudding I know. I thought it's use was widespread, but you're
right, the majority of recipes does not use saffron.

<snip>

Quoted message said:

I grew up on baked rice puddings. I wish they were as nice as the one that

I

Quoted message said:

make on the stove in a process that takes well over an hour and involves

lot

Quoted message said:

of stirring.

Could you tell me in short how a baked rice pudding is made? I'm just
curious because it seems to be different from what I call baked rice
pudding. (Add extra egg in the stove top rice pudding and pour it in an oven
dish which has been coated with butter and breadcrumbs. Bake. Let it cool
and sprinkle powder sugar on top.)
I only like baked rice pudding actually 🙂

Our latest favorite rice pudding recipe comes from Fine Cooking
magazine. The author believes that medium grain rice makes the best
creamy textured rice pudding - long grain not enough starch, short grain
too much starch.

For you to use leftover rice, I suspect you could cut down on the amount
of milk and the cooking time.

Classic Rice Pudding
serves 4

4 C whole milk
1/2 C raw medium-grain rice
pinch salt
1 split vanilla bean ( or 1 1/2 t vanilla extract)
2 large egg yolks
1/3 C sugar

Place milk, rice, salt, and vanilla bean into a large heavy saucepan (if
you're using the extract, add it at the end of cooking) Bring to boil
over high heat, stirring constantly. Reduce heat to low, cover and
simmer gently, stirring occasionally for 15 minutes. Uncover and
continue to simmer, stirring frequently, until the rice is tender and
the pudding is reduced to 3 1/2 C - about 8 minutes. It is important
the pudding simmer and not boil and you will need to stir constantly to
prevent scorching.

In a bowl, whisk the egg yolks, sugar and vanilla extract (if using).
Slowly add to cooked mixture and whisk constantly. Cook pudding over
low heat stirring until mixture coats the back of a spoon - about 1
minute. Remove from heat and pour into serving bowl. Remove vanilla
bean, if using, and scrape out seeds and stir them into the pudding.
Cover the pudding with plastic wrap on the pudding surface to keep a
skin from forming.

Serve pudding hot, warm or cold as desired.

marcella

On Mon 07 Feb 2005 10:32:45a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 07 Feb 2005 09:59:34a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

On Mon, 7 Feb 2005 17:44:31 +0100, "Dana" <[email hidden]>
wrote:

>I make mine in a "au bain marie pot" (no idea how you would actually
>call this, but it's a pot with built in room for boiling water in the
>bottom) so it can simmer very slowly.

Yours sounds classier, but I've always known those to be double
boilers.

Carol

Humph! A lot you know! I wouldn't want to eat it after it's been in
Marie's Bath...

At our house, that would be referred to as Marie Soup.

Damsel, fluttering eyelashes

See how you are?!? You are a wicked, wicked, woman!

Wayne

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

Quoted message said:

zxcvbob said:

Last night I tried making some rice pudding, and I'm trying to get it
similar to that made by Kozy Shack=99.

I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan=

Quoted message said:

Thank you for the recipe, i have tried it out and it works superbly.

Dana said:

Quoted message said:

I grew up on baked rice puddings. I wish they were as nice as the one that I

Quoted message said:

make on the stove in a process that takes well over an hour and involves lot

Quoted message said:

of stirring.

Could you tell me in short how a baked rice pudding is made? I'm just
curious because it seems to be different from what I call baked rice
pudding. (Add extra egg in the stove top rice pudding and pour it in an oven
dish which has been coated with butter and breadcrumbs. Bake. Let it cool
and sprinkle powder sugar on top.)

A baked rice pudding is basically a sweet baked custard with rice in it, some
raisins and a bit of nutmeg. You cook rice, or use leftover rice, beat eggs,
milk and sugar together, add the rice and bake in the oven until it's set. From
my experience it usually yields a custard dish with a layer of rice at the
bottom. The recipes I checked call for three eggs and 2 cups of milk. The stove
top recipe I use has openly two eggs and 4 cups of milk, but still only the same
1/2 cup of sugar.

Quoted message said:

I only like baked rice pudding actually 🙂

That was the only rice pudding I knew for years, but once I discovered the stove
top version in a Greek cookbook I haven't been able to go back to the baked one.

Wayne Boatwright said:

On Mon 07 Feb 2005 10:32:45a, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Damsel, fluttering eyelashes

See how you are?!? You are a wicked, wicked, woman!

People in glass houses ....

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_