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How long will this rice pudding keep in the fridge?
(Alex Rast) wrote in
:
> On Wednesday night, in a mood to use up some cream I had lying about,
> I made Shir Berenj - essentially a super-high-test version of Kheer,
> which is itself rice pudding made without eggs. Here's what I
> made/did:
>
> 4 cups whole milk
> 1 1/4 cups heavy cream
> 1/2 cup short-grain rice
> 1/2 cup water
> 2 tbsp sugar
> 2 tbsp rosewater
> 8 cardamom pods
>
> Soak the rice overnight in the water. Bring this to a boil, stir until
> all the water is absorbed, then pour in the milk and immediately
> reduce the heat as low as it will go. Cook for about 4-5 hours,
> stirring occasionally, or until the mixture is very thick. About 2
> hours after starting, extract the seeds from the cardamom pods and
> grind into the milk/rice mixture, stirring thoroughly. At the end of
> the 4-5 hours, add the rosewater and stir in. Immediately scald the
> cream, stir this in, and remove from heat. Stir in the sugar. Pour
> into serving bowls or ramekins and chill until set.
>
> I poured about 3/4 of the mixture, still hot, into self-sealing jars
> and set them in the back of the fridge. They're in there now - it's
> safe to say the mixture was near boiling when the jars were filled and
> had been so for several hours. So we're talking pudding that had been
> thoroughly cooked sitting in sealed jars in the back of the fridge.
> I'd like to share the pudding with someone, but it's not likely
> anybody will be coming over in the immediate next few days. How long
> do you think it will last before going bad?
>
Assuming the milk and cream were reasonably fresh to begin with, I'd say
a week. BTW, this sounds really good!
Wayne
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