Speaking of rice pudding...

What is your favorite recipe ? I've been dreaming about a rich, oven baked rice pudding. I have not made it in decades but it is one of the comfort foods of the past that I would like to make before winter is over. Any traditional fovorites or jazzed versions ?

I think I posted my fave on the old FLDG. Basically, it uses coconut milk and saffron with arborio. Very rich and exotic.

I use a recipe from the Women's Home Companion Cook Book dated 1946. Rice, raisins, egg and milk custard. Very basic, just the way Mom used to make it, because she used that recipe.

John

Interesting. This may be a 'does-chili-have-beans' thing. I have never cottoned onto raisins in rice pudding. Maybe something to do with raising rabbits as a child.....

My favourite is one I posted on the old FLDG: Forbidden Rice Pudding http://www.myspeakerscorner.com/forum/index.phtml?fn=2&tid=51713&mid=438155. It's made from forbidden rice (a purple glutenous rice) and coconut milk.

Interesting. This may be a 'does-chili-have-beans' thing. I have never cottoned onto raisins in rice pudding. Maybe something to do with raising rabbits as a child.....

Bill, I wonder how many forum members will have this go right over their heads. LSHPIMP!

Bill, I wonder how many forum members will have this go right over their heads. LSHPIMP!

Probably all of the non-rabbit savvy ones!

Bill, I wonder how many forum members will have this go right over their heads. LSHPIMP!

Probably all of the non-rabbit savvy ones!

That reminds me of an old B Kliban cartoon that had the caption "Bad ideas in marketing" (or something like that) and showed a rabbit-shaped raisin dispenser

Mark Lipton

That reminds me of an old B Kliban cartoon that had the caption "Bad ideas in marketing" (or something like that) and showed a rabbit-shaped raisin dispenser

Yummie!

My partner makes rice pudding by cooking rice slowly in the oven in sweetened milk. I make it by putting already steamed or boiled rice in a dish and pouring over it eggs, milk, vanilla and sugar beaten together to bake into a custard (with nutmeg on top, naturally). He likes sultanas or raisins in it; I prefer it without any inclusions but will tolerate some chopped dried apricot or a few currants.

Who uses cooked rice, and who begins with uncooked rice?

Interesting. This may be a 'does-chili-have-beans' thing. I have never cottoned onto raisins in rice pudding. Maybe something to do with raising rabbits as a child.....

Bill, I wonder how many forum members will have this go right over their heads. LSHPIMP!

Hey, I've seen plenty of piles of wild cottontail milk-duds in my excursions to the woods. Don't much look like raisins though, cuz they aren't wrinkled.

My partner makes rice pudding by cooking rice slowly in the oven in sweetened milk. I make it by putting already steamed or boiled rice in a dish and pouring over it eggs, milk, vanilla and sugar beaten together to bake into a custard (with nutmeg on top, naturally). He likes sultanas or raisins in it; I prefer it without any inclusions but will tolerate some chopped dried apricot or a few currants.

Who uses cooked rice, and who begins with uncooked rice?

Rice pudding was not a dish that was ever cooked at home when I was growing up, so I only experienced it in grade-school cafeterias. Not the way to get a kid to like it!

I'll cook some extra rice when I'm having it for dinner, then use the leftovers for pudding.
BTW, pilaf doesn't make good pudding. I never tried risotto, maybe it's too much like pudding already.

John

My nephew married a girl from Japan. One time when they were in town I invited them for dinner and made rice pudding from the Joy of Cooking recipe for dessert. Everyone else liked it but she only took one bite and pushed it away.

My nephew married a girl from Japan. One time when they were in town I invited them for dinner and made rice pudding from the Joy of Cooking recipe for dessert. Everyone else liked it but she only took one bite and pushed it away.

Howie, I have a Japanese Sister-In-Law and she rarely eats desserts at all, and almost never a dessert that has milk or butter in the recipe. Japanese desserts can be very sweet, but the absence of dairy makes them lower calorie. It's amazing what one learns when on a diet.

Bill, I wonder how many forum members will have this go right over their heads. LSHPIMP!

Probably all of the non-rabbit savvy ones!

That reminds me of an old B Kliban cartoon that had the caption "Bad ideas in marketing" (or something like that) and showed a rabbit-shaped raisin dispenser



Mark Lipton

Reminds me of the old "smart pills" joke.

Robert says: I only experienced it in grade-school cafeterias. Not the way to get a kid to like it!

Australian schools didn't have cafeterias. If we wanted a "bought lunch" we wrote an order on a brown paper bag that was sent to the deli across the road. You could get white bread sandwiches, or pies or pasties. Otherwise, you had a lunch packed at home by your mother (which probably included white bread sandwiches). So many friends speak with equal amounts of nostalgia and horror of British "school dinners" that I am glad I didn't have these. I did survive four years of boarding school, though, and although we didn't have rice puddings, we did have lots of desserts that involved lumpy custard and apricot jam.

I think I might make rice pudding for Saturday night dinner.

Interesting. This may be a 'does-chili-have-beans' thing. I have never cottoned onto raisins in rice pudding. Maybe something to do with raising rabbits as a child.....

Bill, I wonder how many forum members will have this go right over their heads. LSHPIMP!

I'm not a fan of raisins either and we had rabbits. Wonder if there is a correlation...
Incidentally, we used to walk around with Cocoa Puffs in cups as snacks (much the way kids eat Cheerios today). My brother used to eat the rabbit turds in the backyard thinking they were Cocoa Puffs that someone had dropped. (It actually explains a lot if you knew my brother. Kidding.)