Baked Rice Pudding
Wayne Boatwright wrote:
>
> On Wed 04 Jun 2008 04:47:22p, Arri London told us...
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Wed 04 Jun 2008 10:48:18a, Janet Baraclough told us...
> >>
> >> > The message >
> >> > from "Jean B." > contains these words:
> >> >
> >> >> Just saying it is NOT standard for us in the US to make rice pudding
> >> >> this way.
> >> >
> >> >
> >> > is it standard in the US to serve rice pudding with custard? :-)
> >> >
> >> > Janet
> >> >
> >>
> >> No. In fact, very few things are served with custard in the US.
> >>
> >> However, I once found a very tasty dessert in a cafeteria. It was a
> >> molded black sweetened coffee gelatin with a few toasted walnut pieces
> >> thrown in, served in a bed of custard. It was delicious.
> >>
> >> --
> >> Wayne Boatwright
> >>
> >
> > Iced coffee gelatin (From 'Chinese Rice and Noodles with Appetizers
> > Soups and Sweets')
> >
> > Stir 1 1/2 tbs gelatin into 2 3/4 cups water; let stand for 1 minute.
> > Stir over medium heat until gelatin is dissolved. Add 6 tbs sugar and 4
> > tbs instant coffee; continue stirring until sugar is dissolved. Turn
> > heat off and let cool. Place in serving containers and refrigerate until
> > set.
> >
>
> Yep, I began making this after having in the cafeteria, but I used strong
> fresh brewed coffee instead of instant, then unmolded and served with
> custard sauce.
>
> --
>
Even better!
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