Hi, My Irish Grandmother used to make baked rice pudding (or maybe it would
be considered custard, I'm not sure) I know that it had milk, eggs, rice,
vanilla bean and sugar. I also know that the rice was not cooked before
baking. I remember her buttering a glass pan, pouring in the rice and then
pouring in the custard mixture.
Cinnamon and nutmeg (I believe) on the top.
Does anyone has a recipe for this? I have googled around and all I can find
is canned milk and/or precooked rice.
Thanks.

Woolstitcher wrote:
> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it
> would be considered custard, I'm not sure) I know that it had milk,
> eggs, rice, vanilla bean and sugar. I also know that the rice was
> not cooked before baking. I remember her buttering a glass pan,
> pouring in the rice and then pouring in the custard mixture.
> Cinnamon and nutmeg (I believe) on the top.
> Does anyone has a recipe for this? I have googled around and all I
> can find is canned milk and/or precooked rice.
> Thanks.

http://www.astray.com/recipes/?show=...rice%20pudding

"Ophelia" > wrote in message
...
> Woolstitcher wrote:
>> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it
>> would be considered custard, I'm not sure) I know that it had milk,
>> eggs, rice, vanilla bean and sugar. I also know that the rice was
>> not cooked before baking. I remember her buttering a glass pan,
>> pouring in the rice and then pouring in the custard mixture.
>> Cinnamon and nutmeg (I believe) on the top.
>> Does anyone has a recipe for this? I have googled around and all I
>> can find is canned milk and/or precooked rice.
>> Thanks.
>
> http://www.astray.com/recipes/?show=...rice%20pudding
>

Thank you, I may give that a try if I can't find what I'm looking for. The
rice is still cooked before being baked.
It looks like a good rec. though. The rec. that i'm looking for had no
stove top cooking at all. I'm starting to have a feeling that my
Grandmother may have just made it up (and never wrote it down) ... I didn't
think it would be so hard to find.

Woolstitcher wrote:
> "Ophelia" > wrote in message
> ...
>> Woolstitcher wrote:
>>> Hi, My Irish Grandmother used to make baked rice pudding (or maybe
>>> it would be considered custard, I'm not sure) I know that it had
>>> milk, eggs, rice, vanilla bean and sugar. I also know that the
>>> rice was not cooked before baking. I remember her buttering a
>>> glass pan, pouring in the rice and then pouring in the custard
>>> mixture. Cinnamon and nutmeg (I believe) on the top.
>>> Does anyone has a recipe for this? I have googled around and all I
>>> can find is canned milk and/or precooked rice.
>>> Thanks.
>>
>> http://www.astray.com/recipes/?show=...rice%20pudding
>>
>
> Thank you, I may give that a try if I can't find what I'm looking
> for. The rice is still cooked before being baked.
> It looks like a good rec. though. The rec. that i'm looking for had
> no stove top cooking at all. I'm starting to have a feeling that my
> Grandmother may have just made it up (and never wrote it down) ... I
> didn't think it would be so hard to find.

I realise it isn't the same way of making it, but I thought that if the end
result was good.............

"Ophelia" > wrote in message
...
> Woolstitcher wrote:
>> "Ophelia" > wrote in message
>> ...
>>> Woolstitcher wrote:
>>>> Hi, My Irish Grandmother used to make baked rice pudding (or maybe
>>>> it would be considered custard, I'm not sure) I know that it had
>>>> milk, eggs, rice, vanilla bean and sugar. I also know that the
>>>> rice was not cooked before baking. I remember her buttering a
>>>> glass pan, pouring in the rice and then pouring in the custard
>>>> mixture. Cinnamon and nutmeg (I believe) on the top.
>>>> Does anyone has a recipe for this? I have googled around and all I
>>>> can find is canned milk and/or precooked rice.
>>>> Thanks.
>>>
>>> http://www.astray.com/recipes/?show=...rice%20pudding
>>>
>>
>> Thank you, I may give that a try if I can't find what I'm looking
>> for. The rice is still cooked before being baked.
>> It looks like a good rec. though. The rec. that i'm looking for had
>> no stove top cooking at all. I'm starting to have a feeling that my
>> Grandmother may have just made it up (and never wrote it down) ... I
>> didn't think it would be so hard to find.
>
> I realise it isn't the same way of making it, but I thought that if the
> end result was good.............
>

Your right. I'll give it a try if I can't find the other. Who knows, maybe
the reason that everyone precooks the rice is that it is better. It could be
that my memory of the rice pudding is better than what it really was. It's
happened before

"Woolstitcher" > wrote in message
...
> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it
> would be considered custard, I'm not sure) I know that it had milk, eggs,
> rice, vanilla bean and sugar. I also know that the rice was not cooked
> before baking. I remember her buttering a glass pan, pouring in the rice
> and then pouring in the custard mixture.
> Cinnamon and nutmeg (I believe) on the top.
> Does anyone has a recipe for this? I have googled around and all I can
> find is canned milk and/or precooked rice.
> Thanks.
>
This recipe looks very similar to the one my Mum always makes. It doesn't
contain eggs though.
http://uktv.co.uk/food/recipe/aid/517496

Sarah

On Jun 3, 6:38*am, "Woolstitcher" > wrote:
> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it would
> be considered custard, I'm not sure) I know that it had milk, eggs, rice,
> vanilla bean and sugar. *I also know that the rice was not cooked before
> baking. *I remember her buttering a glass pan, pouring in the rice and then
> pouring in the custard mixture.
> Cinnamon and nutmeg *(I believe) on the top.
> Does anyone has a recipe for this? *I have googled around and all I can find
> is canned milk and/or precooked rice.
> Thanks.

Experiement and try to use the ingredients in the recipe posted, but
use uncooked rice and bake it, and try and duplicate it. Maybe double
the milk?...

Karen

"Woolstitcher" > wrote in message
...
> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it
> would be considered custard, I'm not sure) I know that it had milk, eggs,
> rice, vanilla bean and sugar. I also know that the rice was not cooked
> before baking. I remember her buttering a glass pan, pouring in the rice
> and then pouring in the custard mixture.
> Cinnamon and nutmeg (I believe) on the top.
> Does anyone has a recipe for this? I have googled around and all I can
> find is canned milk and/or precooked rice.
> Thanks.


Here you go..

# 1

1/4 c. rice, uncooked
1/2 c. sugar
1/2 c. raisins
1 tsp. vanilla
1 qt. milk
1/4 tsp. salt
1/2 tsp. nutmeg
2 eggs, slightly beaten

Combine all ingredients. Place in a well buttered baking dish and place
baking dish in pan of hot water. Bake uncovered at 350 degrees for 2 to 3
hours, stirring every 30 minutes for the first 2 hours. Bake until rice is
soft.

# 2
1/2 c. uncooked rice
1/2 c. sugar
Milk
2 eggs
1 tsp. salt
1 tsp. vanilla

Soak rice in cold water for 1-2 hours, then drain rice. Grease a 2 quart
baking dish. Add eggs and beat until foamy. Add sugar, salt and vanilla -
stir. Add drained rice - stir in. Add milk until near top of bowl. Bake 1
1/2 to 2 hours at 325 degrees. Stir occasionally (about every 20 minutes
works best).

# 3

1/2 c. uncooked rice
3 eggs
1/2 c. raisins
1/4 tsp. salt
2 tsp. grated lemon rind
1/4 c. sugar
4 c. milk
1/4 tsp. nutmeg
2 tsp. lemon juice

Pour rice into a well buttered baking dish. Mix together the sugar and
eggs; beat well. Add milk, raisins, nutmeg, salt, lemon juice, and grated
rind. Mix well. Pour over the rice and stir. Dot with butter or
margarine. Bake in a 325 degree oven for about 2 hours. Mix several times
during the first hour of cooking.



--
Old Scoundrel

(AKA Dimitri)

Woolstitcher wrote:
> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it would
> be considered custard, I'm not sure) I know that it had milk, eggs, rice,
> vanilla bean and sugar. I also know that the rice was not cooked before
> baking. I remember her buttering a glass pan, pouring in the rice and then
> pouring in the custard mixture.
> Cinnamon and nutmeg (I believe) on the top.
> Does anyone has a recipe for this? I have googled around and all I can find
> is canned milk and/or precooked rice.
> Thanks.
>
>

You're sure about the egg? You do know that it is easy to convert that
canned milk to the unevaporated sort, don't you? Your mention of canned
milk, led me to the following. Use 5 cups of milk insted of the
evaporated milk and water. You can probably use this as a springboard
to approximate the recipe you are looking for.

Rice Pudding
Source: Pet Recipes. Pet Milk Company, 1931, page 27.

1/2 c rice
1/2 c sugar
2 1/2 c Pet [evaporated] milk diluted with 2 1/2 c water
1/2 c raisins
dash nutmeg
1/4 tsp salt

Mix all ingredients together. Put in [sprayed] pudding dish or pan and
bake in slow oven (300F), stirring occasionally, until milk is absorbed,
about 1 1/4 hours. Serve with Custard Sauce.

I have NOT tried this recipe.

--
Jean B.

Ooops! You sneaked this in in the few minutes it took me to find the
books and get back here! Oh, never mind!

--
Jean B.

Dimitri wrote:

> Here you go..
>
> # 1
>
> 1/4 c. rice, uncooked
> 1/2 c. sugar
> 1/2 c. raisins
> 1 tsp. vanilla
> 1 qt. milk
> 1/4 tsp. salt
> 1/2 tsp. nutmeg
> 2 eggs, slightly beaten
>
> Combine all ingredients. Place in a well buttered baking dish and place
> baking dish in pan of hot water. Bake uncovered at 350 degrees for 2 to
> 3 hours, stirring every 30 minutes for the first 2 hours. Bake until
> rice is soft.
>
> # 2
> 1/2 c. uncooked rice
> 1/2 c. sugar
> Milk
> 2 eggs
> 1 tsp. salt
> 1 tsp. vanilla
>
> Soak rice in cold water for 1-2 hours, then drain rice. Grease a 2
> quart baking dish. Add eggs and beat until foamy. Add sugar, salt and
> vanilla - stir. Add drained rice - stir in. Add milk until near top of
> bowl. Bake 1 1/2 to 2 hours at 325 degrees. Stir occasionally (about
> every 20 minutes works best).
>
> # 3
>
> 1/2 c. uncooked rice
> 3 eggs
> 1/2 c. raisins
> 1/4 tsp. salt
> 2 tsp. grated lemon rind
> 1/4 c. sugar
> 4 c. milk
> 1/4 tsp. nutmeg
> 2 tsp. lemon juice
>
> Pour rice into a well buttered baking dish. Mix together the sugar and
> eggs; beat well. Add milk, raisins, nutmeg, salt, lemon juice, and
> grated rind. Mix well. Pour over the rice and stir. Dot with butter
> or margarine. Bake in a 325 degree oven for about 2 hours. Mix several
> times during the first hour of cooking.
>
>
>

On Tue 03 Jun 2008 07:43:52a, Woolstitcher told us...

>
> "Ophelia" > wrote in message
> ...
>> Woolstitcher wrote:
>>> "Ophelia" > wrote in message
>>> ...
>>>> Woolstitcher wrote:
>>>>> Hi, My Irish Grandmother used to make baked rice pudding (or maybe
>>>>> it would be considered custard, I'm not sure) I know that it had
>>>>> milk, eggs, rice, vanilla bean and sugar. I also know that the
>>>>> rice was not cooked before baking. I remember her buttering a
>>>>> glass pan, pouring in the rice and then pouring in the custard
>>>>> mixture. Cinnamon and nutmeg (I believe) on the top.
>>>>> Does anyone has a recipe for this? I have googled around and all I
>>>>> can find is canned milk and/or precooked rice.
>>>>> Thanks.
>>>>
>>>> http://www.astray.com/recipes/?show=...e%20rice%20pud
>>>> ding
>>>>
>>>
>>> Thank you, I may give that a try if I can't find what I'm looking
>>> for. The rice is still cooked before being baked.
>>> It looks like a good rec. though. The rec. that i'm looking for had
>>> no stove top cooking at all. I'm starting to have a feeling that my
>>> Grandmother may have just made it up (and never wrote it down) ... I
>>> didn't think it would be so hard to find.
>>
>> I realise it isn't the same way of making it, but I thought that if the
>> end result was good.............
>>
>
> Your right. I'll give it a try if I can't find the other. Who knows,
> maybe the reason that everyone precooks the rice is that it is better.
> It could be that my memory of the rice pudding is better than what it
> really was. It's happened before
>
>
>

I think you'll find that virtually all baked rice puddings that include raw
rice going into the oven do not have egg in them. The egg custard would be
baked far too long before the rice is tender.

A better rice pudding is also generally made with short grain rice or, in
the UK, "pudding rice".


--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The past is never dead. It's not even
past. --William Faulkner
-------------------------------------------

Janet Baraclough wrote:
> The message >
> from "Jean B." > contains these words:
>
>> Rice Pudding
>> Source: Pet Recipes. Pet Milk Company, 1931, page 27.
>
>> 1/2 c rice
>> 1/2 c sugar
>> 2 1/2 c Pet [evaporated] milk diluted with 2 1/2 c water
>> 1/2 c raisins
>> dash nutmeg
>> 1/4 tsp salt
>
>> Mix all ingredients together. Put in [sprayed] pudding dish or pan and
>> bake in slow oven (300F), stirring occasionally, until milk is absorbed,
>> about 1 1/4 hours. Serve with Custard Sauce.
>
>> I have NOT tried this recipe.
>
> If you do, don't serve it with custard :-)
>
> Janet

Why? I'd probably be too lazy to do so anyway. The nice thing about
this and the recipes Dimitri posted is that they take virtually no
effort. I have a feeling such things might come in handy some day.

--
Jean B.

In article >,
"Jean B." > wrote:

> Woolstitcher wrote:
> > Hi, My Irish Grandmother used to make baked rice pudding (or maybe it would
> > be considered custard, I'm not sure) I know that it had milk, eggs, rice,
> > vanilla bean and sugar. I also know that the rice was not cooked before
> > baking. I remember her buttering a glass pan, pouring in the rice and then
> > pouring in the custard mixture.
> > Cinnamon and nutmeg (I believe) on the top.
> > Does anyone has a recipe for this? I have googled around and all I can
> > find
> > is canned milk and/or precooked rice.
> > Thanks.
> >
> >
>
> You're sure about the egg? You do know that it is easy to convert that
> canned milk to the unevaporated sort, don't you? Your mention of canned
> milk, led me to the following. Use 5 cups of milk insted of the
> evaporated milk and water. You can probably use this as a springboard
> to approximate the recipe you are looking for.
>
> Rice Pudding
> Source: Pet Recipes. Pet Milk Company, 1931, page 27.
>
> 1/2 c rice
> 1/2 c sugar
> 2 1/2 c Pet [evaporated] milk diluted with 2 1/2 c water
> 1/2 c raisins
> dash nutmeg
> 1/4 tsp salt
>
> Mix all ingredients together. Put in [sprayed] pudding dish or pan and
> bake in slow oven (300F), stirring occasionally, until milk is absorbed,
> about 1 1/4 hours. Serve with Custard Sauce.
>
> I have NOT tried this recipe.

Looks pretty much like a standard NZ rice pudding to me.

Miche

--
Electricians do it in three phases

Janet Baraclough wrote:
> Rice pudding is great, but it doesn't suit a pale bland
> accompaniment. The trad accompaniment here, is a spoonful of jam. But I
> prefer just the pud on its own.
>
> Janet.

Actually, if *I* do this, I'd probably cross it with kheer or something.

--
Jean B.

Miche wrote:
> In article >,
> "Jean B." > wrote:
>
>> Woolstitcher wrote:
>>> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it would
>>> be considered custard, I'm not sure) I know that it had milk, eggs, rice,
>>> vanilla bean and sugar. I also know that the rice was not cooked before
>>> baking. I remember her buttering a glass pan, pouring in the rice and then
>>> pouring in the custard mixture.
>>> Cinnamon and nutmeg (I believe) on the top.
>>> Does anyone has a recipe for this? I have googled around and all I can
>>> find
>>> is canned milk and/or precooked rice.
>>> Thanks.
>>>
>>>
>> You're sure about the egg? You do know that it is easy to convert that
>> canned milk to the unevaporated sort, don't you? Your mention of canned
>> milk, led me to the following. Use 5 cups of milk insted of the
>> evaporated milk and water. You can probably use this as a springboard
>> to approximate the recipe you are looking for.
>>
>> Rice Pudding
>> Source: Pet Recipes. Pet Milk Company, 1931, page 27.
>>
>> 1/2 c rice
>> 1/2 c sugar
>> 2 1/2 c Pet [evaporated] milk diluted with 2 1/2 c water
>> 1/2 c raisins
>> dash nutmeg
>> 1/4 tsp salt
>>
>> Mix all ingredients together. Put in [sprayed] pudding dish or pan and
>> bake in slow oven (300F), stirring occasionally, until milk is absorbed,
>> about 1 1/4 hours. Serve with Custard Sauce.
>>
>> I have NOT tried this recipe.
>
> Looks pretty much like a standard NZ rice pudding to me.
>
> Miche
>
With uncooked rice? You folks are just smarter than we are, I guess.

--
Jean B.

On Tue 03 Jun 2008 02:08:23p, Jean B. told us...

> Miche wrote:
>> In article >,
>> "Jean B." > wrote:
>>
>>> Woolstitcher wrote:
>>>> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it
>>>> would be considered custard, I'm not sure) I know that it had milk,
>>>> eggs, rice, vanilla bean and sugar. I also know that the rice was
>>>> not cooked before baking. I remember her buttering a glass pan,
>>>> pouring in the rice and then pouring in the custard mixture.
>>>> Cinnamon and nutmeg (I believe) on the top.
>>>> Does anyone has a recipe for this? I have googled around and all I
>>>> can find is canned milk and/or precooked rice.
>>>> Thanks.
>>>>
>>>>
>>> You're sure about the egg? You do know that it is easy to convert
>>> that canned milk to the unevaporated sort, don't you? Your mention of
>>> canned milk, led me to the following. Use 5 cups of milk insted of
>>> the evaporated milk and water. You can probably use this as a
>>> springboard to approximate the recipe you are looking for.
>>>
>>> Rice Pudding
>>> Source: Pet Recipes. Pet Milk Company, 1931, page 27.
>>>
>>> 1/2 c rice
>>> 1/2 c sugar
>>> 2 1/2 c Pet [evaporated] milk diluted with 2 1/2 c water
>>> 1/2 c raisins
>>> dash nutmeg
>>> 1/4 tsp salt
>>>
>>> Mix all ingredients together. Put in [sprayed] pudding dish or pan
>>> and bake in slow oven (300F), stirring occasionally, until milk is
>>> absorbed, about 1 1/4 hours. Serve with Custard Sauce.
>>>
>>> I have NOT tried this recipe.
>>
>> Looks pretty much like a standard NZ rice pudding to me.
>>
>> Miche
>>
> With uncooked rice? You folks are just smarter than we are, I guess.
>

Rice puddings using uncooked rice date back to Colonial times in the US.
There was milk and cream and sugar, no egg. A largish volume of milk to
rice, and it was allowed to cook slowly over the fire for hours.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cleaning anything involves making
something else dirty, but anything can
get dirty without something else
getting clean. --Laurence J. Peter
-------------------------------------------

Woolstitcher wrote:
>
> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it would
> be considered custard, I'm not sure) I know that it had milk, eggs, rice,
> vanilla bean and sugar. I also know that the rice was not cooked before
> baking. I remember her buttering a glass pan, pouring in the rice and then
> pouring in the custard mixture.
> Cinnamon and nutmeg (I believe) on the top.
> Does anyone has a recipe for this? I have googled around and all I can find
> is canned milk and/or precooked rice.
> Thanks.

My Irish cookbooks didn't have anything like that.

Try this:

http://www.recipelink.com/mf/1/4225

In article >,
"Jean B." > wrote:

> Miche wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Woolstitcher wrote:
> >>> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it
> >>> would
> >>> be considered custard, I'm not sure) I know that it had milk, eggs, rice,
> >>> vanilla bean and sugar. I also know that the rice was not cooked before
> >>> baking. I remember her buttering a glass pan, pouring in the rice and
> >>> then
> >>> pouring in the custard mixture.
> >>> Cinnamon and nutmeg (I believe) on the top.
> >>> Does anyone has a recipe for this? I have googled around and all I can
> >>> find
> >>> is canned milk and/or precooked rice.
> >>> Thanks.
> >>>
> >>>
> >> You're sure about the egg? You do know that it is easy to convert that
> >> canned milk to the unevaporated sort, don't you? Your mention of canned
> >> milk, led me to the following. Use 5 cups of milk insted of the
> >> evaporated milk and water. You can probably use this as a springboard
> >> to approximate the recipe you are looking for.
> >>
> >> Rice Pudding
> >> Source: Pet Recipes. Pet Milk Company, 1931, page 27.
> >>
> >> 1/2 c rice
> >> 1/2 c sugar
> >> 2 1/2 c Pet [evaporated] milk diluted with 2 1/2 c water
> >> 1/2 c raisins
> >> dash nutmeg
> >> 1/4 tsp salt
> >>
> >> Mix all ingredients together. Put in [sprayed] pudding dish or pan and
> >> bake in slow oven (300F), stirring occasionally, until milk is absorbed,
> >> about 1 1/4 hours. Serve with Custard Sauce.
> >>
> >> I have NOT tried this recipe.
> >
> > Looks pretty much like a standard NZ rice pudding to me.
> >
> With uncooked rice? You folks are just smarter than we are, I guess.

Uh, no? Where'd that come from?

1 1/4 hours is plenty of time for rice to cook, and that's plenty of
liquid for it to cook in.

Miche

--
Electricians do it in three phases

Miche wrote:
> In article >,
> "Jean B." > wrote:
>
>> Miche wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Woolstitcher wrote:
>>>>> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it
>>>>> would
>>>>> be considered custard, I'm not sure) I know that it had milk, eggs, rice,
>>>>> vanilla bean and sugar. I also know that the rice was not cooked before
>>>>> baking. I remember her buttering a glass pan, pouring in the rice and
>>>>> then
>>>>> pouring in the custard mixture.
>>>>> Cinnamon and nutmeg (I believe) on the top.
>>>>> Does anyone has a recipe for this? I have googled around and all I can
>>>>> find
>>>>> is canned milk and/or precooked rice.
>>>>> Thanks.
>>>>>
>>>>>
>>>> You're sure about the egg? You do know that it is easy to convert that
>>>> canned milk to the unevaporated sort, don't you? Your mention of canned
>>>> milk, led me to the following. Use 5 cups of milk insted of the
>>>> evaporated milk and water. You can probably use this as a springboard
>>>> to approximate the recipe you are looking for.
>>>>
>>>> Rice Pudding
>>>> Source: Pet Recipes. Pet Milk Company, 1931, page 27.
>>>>
>>>> 1/2 c rice
>>>> 1/2 c sugar
>>>> 2 1/2 c Pet [evaporated] milk diluted with 2 1/2 c water
>>>> 1/2 c raisins
>>>> dash nutmeg
>>>> 1/4 tsp salt
>>>>
>>>> Mix all ingredients together. Put in [sprayed] pudding dish or pan and
>>>> bake in slow oven (300F), stirring occasionally, until milk is absorbed,
>>>> about 1 1/4 hours. Serve with Custard Sauce.
>>>>
>>>> I have NOT tried this recipe.
>>> Looks pretty much like a standard NZ rice pudding to me.
>>>
>> With uncooked rice? You folks are just smarter than we are, I guess.
>
> Uh, no? Where'd that come from?
>
> 1 1/4 hours is plenty of time for rice to cook, and that's plenty of
> liquid for it to cook in.
>
> Miche
>
Just saying it is NOT standard for us in the US to make rice pudding
this way.

--
Jean B.

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
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
A serious writer is not to be confused
with a solemn writer. A serious writer
may be a hawk or a buzzard or even a
popinjay, but a solemn writer is
always a bloody owl. --Ernest Hemingway
-------------------------------------------

Janet Baraclough wrote:
> 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

Nope, not that I know of, although it may have been more common back
when that book was written. Or perhaps Pet Milk just thought you could
use more of their product. Of course, it wasn't unprecedented though.

Actually, I have never been into rice pudding--although ethnic sorts can
be interesting.

--
Jean B,

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.

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.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
MACINTOSH - Most Apps Crash, If Not,
Then Operating System Hangs
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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!