For MrD particularly Who knows, it might change your mind ...

https://www.thespruce.com/easy-tradi...1870&utm_term=


--
http//www.helpforheroes.org.uk

"Ophelia" > wrote in message
...
> For MrD particularly Who knows, it might change your mind ...
>
> https://www.thespruce.com/easy-tradi...1870&utm_term=

I have saved this and will try it soon. It sounds wonderful.

Cheri

On Friday, January 19, 2018 at 12:36:18 PM UTC-5, Cheri wrote:
> "Ophelia" > wrote in message
> ...
> > For MrD particularly Who knows, it might change your mind ...
> >
> > https://www.thespruce.com/easy-tradi...1870&utm_term=
>
> I have saved this and will try it soon. It sounds wonderful.
>
> Cheri

My only quibble with it is that, yes, there CAN be too much
nutmeg.

Cindy Hamilton

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> For MrD particularly Who knows, it might change your mind ...
>
> https://www.thespruce.com/easy-tradi...1870&utm_term=

I have saved this and will try it soon. It sounds wonderful.

Cheri

==

It is what I grew up with Yummmm lol

"Cindy Hamilton" wrote in message
...

On Friday, January 19, 2018 at 12:36:18 PM UTC-5, Cheri wrote:
> "Ophelia" > wrote in message
> ...
> > For MrD particularly Who knows, it might change your mind ...
> >
> > https://www.thespruce.com/easy-tradi...1870&utm_term=
>
> I have saved this and will try it soon. It sounds wonderful.
>
> Cheri

My only quibble with it is that, yes, there CAN be too much
nutmeg.

Cindy Hamilton

==

I never use nutmeg anyway. Trust me, it is not essential Never had it in
the ones I had growing up.

"Cindy Hamilton" > wrote in message
...
> On Friday, January 19, 2018 at 12:36:18 PM UTC-5, Cheri wrote:
>> "Ophelia" > wrote in message
>> ...
>> > For MrD particularly Who knows, it might change your mind ...
>> >
>> > https://www.thespruce.com/easy-tradi...1870&utm_term=
>>
>> I have saved this and will try it soon. It sounds wonderful.
>>
>> Cheri
>
> My only quibble with it is that, yes, there CAN be too much
> nutmeg.
>
> Cindy Hamilton


I love nutmeg, but do agree there can be too much of a good thing.

Cheri

On Fri, 19 Jan 2018 09:40:56 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 19, 2018 at 12:36:18 PM UTC-5, Cheri wrote:
>> "Ophelia" > wrote in message
>> ...
>> > For MrD particularly Who knows, it might change your mind ...
>> >
>> > https://www.thespruce.com/easy-tradi...1870&utm_term=
>>
>> I have saved this and will try it soon. It sounds wonderful.
>>
>> Cheri
>
>My only quibble with it is that, yes, there CAN be too much
>nutmeg.
>
>Cindy Hamilton

Absolutely... a whole nutmeg is enough for 100 batches.
I like rice pudding but I much prefer tapioca pudding made with pearl
tapioca.

wrote in message ...

On Fri, 19 Jan 2018 09:40:56 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 19, 2018 at 12:36:18 PM UTC-5, Cheri wrote:
>> "Ophelia" > wrote in message
>> ...
>> > For MrD particularly Who knows, it might change your mind ...
>> >
>> > https://www.thespruce.com/easy-tradi...1870&utm_term=
>>
>> I have saved this and will try it soon. It sounds wonderful.
>>
>> Cheri
>
>My only quibble with it is that, yes, there CAN be too much
>nutmeg.
>
>Cindy Hamilton

Absolutely... a whole nutmeg is enough for 100 batches.
I like rice pudding but I much prefer tapioca pudding made with pearl
tapioca.

==

Tapioca is nice, but not a patch on rice pudding)

wrote:
> On Fri, 19 Jan 2018 09:40:56 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Friday, January 19, 2018 at 12:36:18 PM UTC-5, Cheri wrote:
>>> "Ophelia" > wrote in message
>>> ...
>>> > For MrD particularly Who knows, it might change your mind ...
>>> >
>>> > https://www.thespruce.com/easy-tradi...1870&utm_term=
>>>
>>> I have saved this and will try it soon. It sounds wonderful.
>>>
>>> Cheri
>>
>>My only quibble with it is that, yes, there CAN be too much
>>nutmeg.
>>
>>Cindy Hamilton
>
> Absolutely... a whole nutmeg is enough for 100 batches.
> I like rice pudding but I much prefer tapioca pudding made with pearl
> tapioca.


LOL

On Friday, January 19, 2018 at 12:51:36 PM UTC-6, Sheldon wrote:
>
> Absolutely... a whole nutmeg is enough for 100 batches.
> I like rice pudding but I much prefer tapioca pudding made with pearl
> tapioca.
>
>
Is this the standard amount of sugar used for rice pudding?? I made
a batch several months ago and it had hardly any sugar in it at all
and it was V-E-R-Y bland.

On 2018-01-19 1:51 PM, wrote:
> On Fri, 19 Jan 2018 09:40:56 -0800 (PST), Cindy Hamilton

>> My only quibble with it is that, yes, there CAN be too much
>> nutmeg.
>>
>> Cindy Hamilton
>
> Absolutely... a whole nutmeg is enough for 100 batches.

IMO, nutmeg should always be freshly grated, and a little goes a long way.

> I like rice pudding but I much prefer tapioca pudding made with pearl
> tapioca.

Lucky you if you can get regular pearl tapioca. All forms of tapioca are
getting harder to find around here. I can go to an Asian store and get
small pearl or huge bubble tea size pearls, but not the right for for
good fish eyes and glue tapioca pudding.

On 2018-01-19 4:50 PM, wrote:
> On Friday, January 19, 2018 at 12:51:36 PM UTC-6, Sheldon wrote:
>>
>> Absolutely... a whole nutmeg is enough for 100 batches.
>> I like rice pudding but I much prefer tapioca pudding made with pearl
>> tapioca.
>>
>>
> Is this the standard amount of sugar used for rice pudding?? I made
> a batch several months ago and it had hardly any sugar in it at all
> and it was V-E-R-Y bland.
>


Tapioca pudding doesn't call for much sugar, and IMO it doesn't take
much extra to make it too sweet. If you want flavour, add more egg or
vanilla. I usually separate the eggs, use the yolks for thickening and
the beat the whites to be folded in to the hot pudding for a lighter
texture.

On Friday, January 19, 2018 at 4:53:02 PM UTC-6, Dave Smith wrote:
>
> On 2018-01-19 4:50 PM, wrote:
> >>
> > Is this the standard amount of sugar used for rice pudding?? I made
> > a batch several months ago and it had hardly any sugar in it at all
> > and it was V-E-R-Y bland.
> >
>
> Tapioca pudding doesn't call for much sugar, and IMO it doesn't take
> much extra to make it too sweet. If you want flavour, add more egg or
> vanilla. I usually separate the eggs, use the yolks for thickening and
> the beat the whites to be folded in to the hot pudding for a lighter
> texture.
>
>
Thanks, I like tapioca pudding; it was the rice pudding I found so bland.

On 2018-01-19 6:46 PM, wrote:
> On Friday, January 19, 2018 at 4:53:02 PM UTC-6, Dave Smith wrote:
>>
>> On 2018-01-19 4:50 PM, wrote:
>>>>
>>> Is this the standard amount of sugar used for rice pudding?? I made
>>> a batch several months ago and it had hardly any sugar in it at all
>>> and it was V-E-R-Y bland.
>>>
>>
>> Tapioca pudding doesn't call for much sugar, and IMO it doesn't take
>> much extra to make it too sweet. If you want flavour, add more egg or
>> vanilla. I usually separate the eggs, use the yolks for thickening and
>> the beat the whites to be folded in to the hot pudding for a lighter
>> texture.
>>
>>
> Thanks, I like tapioca pudding; it was the rice pudding I found so bland.
>
Sorry. I got myself confused, but the rice pudding I make doesn't have
much sugar either. I use good vanilla extract in it, and I add raisins,
and I give it a good sprinkle of cinnamon.

"Ophelia" > wrote in message
...
> For MrD particularly Who knows, it might change your mind ...
>
> https://www.thespruce.com/easy-tradi...1870&utm_term=

I should imagine that the double cream and caster sugar might be hard to
come by.

On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
> wrote:

>
>"Ophelia" > wrote in message
...
>> For MrD particularly Who knows, it might change your mind ...
>>
>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>
>I should imagine that the double cream and caster sugar might be hard to
>come by.

In the great scheme of things, it won't matter if you don't have those
exact correct ingredients.

Regular whipping cream can easily be substituted for double cream. And
if you need caster sugar, just process some regular sugar in a blender
for a few minutes.

Doris

"Ophelia" > wrote in message
...
>
>
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, January 19, 2018 at 12:36:18 PM UTC-5, Cheri wrote:
>> "Ophelia" > wrote in message
>> ...
>> > For MrD particularly Who knows, it might change your mind ...
>> >
>> > https://www.thespruce.com/easy-tradi...1870&utm_term=
>>
>> I have saved this and will try it soon. It sounds wonderful.
>>
>> Cheri
>
> My only quibble with it is that, yes, there CAN be too much
> nutmeg.
>
> Cindy Hamilton
>
> ==
>
> I never use nutmeg anyway. Trust me, it is not essential Never had it
> in the ones I had growing up.

Nutmeg is something I can't take much of. I do use it in some things but
never more than a pinch. I think this stems from (yes I've told this story
before) an apple pie that my dad brought home from a work potluck. The guy's
wife had made two. One was only partially eaten and the other was intact.
That's the one my dad brought home. He said everyone who had tried the other
one had complained about it. The woman had put sooo much nutmeg in it that
the filling was dark brown. We couldn't eat it.

> wrote in message
...
> On Friday, January 19, 2018 at 12:51:36 PM UTC-6, Sheldon wrote:
>>
>> Absolutely... a whole nutmeg is enough for 100 batches.
>> I like rice pudding but I much prefer tapioca pudding made with pearl
>> tapioca.
>>
>>
> Is this the standard amount of sugar used for rice pudding?? I made
> a batch several months ago and it had hardly any sugar in it at all
> and it was V-E-R-Y bland.

My dad used to make rice pudding but he was the only one who would eat it.
He just took leftover rice and cooked it on the stove with milk and sugar.
He didn't measure. It was to taste.

On Friday, January 19, 2018 at 10:19:08 PM UTC-6, Julie Bove wrote:
>
> My dad used to make rice pudding but he was the only one who would eat it.
> He just took leftover rice and cooked it on the stove with milk and sugar.
> He didn't measure. It was to taste.
>
>
We would just heat leftover rice and add butter, sugar, and a smidge of
milk and eat like we would oatmeal.

On Fri, 19 Jan 2018 20:19:00 -0800, "Julie Bove"
> wrote:

>
> wrote in message
...
>> On Friday, January 19, 2018 at 12:51:36 PM UTC-6, Sheldon wrote:
>>>
>>> Absolutely... a whole nutmeg is enough for 100 batches.
>>> I like rice pudding but I much prefer tapioca pudding made with pearl
>>> tapioca.
>>>
>>>
>> Is this the standard amount of sugar used for rice pudding?? I made
>> a batch several months ago and it had hardly any sugar in it at all
>> and it was V-E-R-Y bland.
>
>My dad used to make rice pudding but he was the only one who would eat it.
>He just took leftover rice and cooked it on the stove with milk and sugar.
>He didn't measure. It was to taste.

My Grandmother used to make rice pudding, and I LOVED it!

Think and rich, with raisins, cinnamon, AND nutmeg.

And now, 70 years later, STILL love it, when it's done right.

Tapioca is fine, so is custard, but a good rice pudding is sublime!

On 2018-01-19 7:53 PM, Doris Night wrote:
> On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Ophelia" > wrote in message
>> ...
>>> For MrD particularly Who knows, it might change your mind ...
>>>
>>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>>
>> I should imagine that the double cream and caster sugar might be hard to
>> come by.
>
> In the great scheme of things, it won't matter if you don't have those
> exact correct ingredients.
>
> Regular whipping cream can easily be substituted for double cream. And
> if you need caster sugar, just process some regular sugar in a blender
> for a few minutes.
>
> Doris
>
In Alberta, and I suppose the rest of Canada, "Berry sugar" is the same
as caster sugar. I used it today to make madeleines and an absolutely
sinful chocolate chip cookie recipe:-)

> "Ophelia" > wrote in message

> For MrD particularly Who knows, it might change your mind ...

> https://www.thespruce.com/easy-tradi...1870&utm_term=

>> I have saved this and will try it soon. It sounds wonderful.
>>
>> Cheri

I made this today, it was really good. I'm the only one who eats it since dh
doesn't like any kind of sweet type rice, so I had to portion it out in 1/4
cup servings put in snack bags and will eat one every day until gone. The
hardest part was waiting the 2 hours for it to cook.

Cheri

"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...
> For MrD particularly Who knows, it might change your mind ...
>
> https://www.thespruce.com/easy-tradi...1870&utm_term=

I should imagine that the double cream and caster sugar might be hard to
come by.

===

When? Now or when i was growing up? We have/had both.

"Doris Night" wrote in message
...

On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
> wrote:

>
>"Ophelia" > wrote in message
...
>> For MrD particularly Who knows, it might change your mind ...
>>
>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>
>I should imagine that the double cream and caster sugar might be hard to
>come by.

In the great scheme of things, it won't matter if you don't have those
exact correct ingredients.

Regular whipping cream can easily be substituted for double cream. And
if you need caster sugar, just process some regular sugar in a blender
for a few minutes.

Doris

==

Absolutely!

On Sat, 20 Jan 2018 07:19:59 -0000, "Ophelia" >
wrote:

>I should imagine that the double cream and caster sugar might be hard to
>come by.

Not at all.

Double cream is heavy whipped cream in the US,
and caster sugar is super fine granulated.


Caster sugar is readily available on Amazon.

"Doris Night" > wrote in message
...
> On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Ophelia" > wrote in message
...
>>> For MrD particularly Who knows, it might change your mind ...
>>>
>>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>>
>>I should imagine that the double cream and caster sugar might be hard to
>>come by.
>
> In the great scheme of things, it won't matter if you don't have those
> exact correct ingredients.
>
> Regular whipping cream can easily be substituted for double cream. And
> if you need caster sugar, just process some regular sugar in a blender
> for a few minutes.

Is caster sugar the same as powdered? Because that's what you get when you
do that.

> wrote in message
...
> On Friday, January 19, 2018 at 10:19:08 PM UTC-6, Julie Bove wrote:
>>
>> My dad used to make rice pudding but he was the only one who would eat
>> it.
>> He just took leftover rice and cooked it on the stove with milk and
>> sugar.
>> He didn't measure. It was to taste.
>>
>>
> We would just heat leftover rice and add butter, sugar, and a smidge of
> milk and eat like we would oatmeal.

I don't think that my dad put butter in his.

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
>
> "Ophelia" > wrote in message
> ...
>> For MrD particularly Who knows, it might change your mind ...
>>
>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>
> I should imagine that the double cream and caster sugar might be hard to
> come by.
>
> ===
>
> When? Now or when i was growing up? We have/had both.

I meant in the USA. We have neither.

> wrote in message
...
> On Sat, 20 Jan 2018 07:19:59 -0000, "Ophelia" >
> wrote:
>
>>I should imagine that the double cream and caster sugar might be hard to
>>come by.
>
> Not at all.
>
> Double cream is heavy whipped cream in the US,
> and caster sugar is super fine granulated.
>
>
> Caster sugar is readily available on Amazon.

I see that it is but it's very expensive. I also see that "Baker's Sugar"
comes up as that. I tried that stuff once. Horrible. Tried it in cookies
that I had made countless times before and it ruined the texture.

"Cheri" wrote in message news


> "Ophelia" > wrote in message

> For MrD particularly Who knows, it might change your mind ...

> https://www.thespruce.com/easy-tradi...1870&utm_term=

>> I have saved this and will try it soon. It sounds wonderful.
>>
>> Cheri

I made this today, it was really good. I'm the only one who eats it since dh
doesn't like any kind of sweet type rice, so I had to portion it out in 1/4
cup servings put in snack bags and will eat one every day until gone. The
hardest part was waiting the 2 hours for it to cook.

Cheri

===

I am so pleased you liked it))

wrote in message ...

On Sat, 20 Jan 2018 07:19:59 -0000, "Ophelia" >
wrote:

>I should imagine that the double cream and caster sugar might be hard to
>come by.

Not at all.

Double cream is heavy whipped cream in the US,
and caster sugar is super fine granulated.


Caster sugar is readily available on Amazon.

==

I don't bother with caster sugar for rice pudding. Regular sugar works just
fine

The ones I make are much more simpler that that one but it cropped up and I
thought I would post it

"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
>
> "Ophelia" > wrote in message
> ...
>> For MrD particularly Who knows, it might change your mind ...
>>
>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>
> I should imagine that the double cream and caster sugar might be hard to
> come by.
>
> ===
>
> When? Now or when i was growing up? We have/had both.

I meant in the USA. We have neither.

==

I am sure you have some kind of thick cream. I expect you call it something
different but thick cream is thick cream

You don't need caster sugar. Just use regular. It all melts down.

"Ophelia" wrote in message ...



wrote in message ...

On Sat, 20 Jan 2018 07:19:59 -0000, "Ophelia" >
wrote:

>I should imagine that the double cream and caster sugar might be hard to
>come by.

Not at all.

Double cream is heavy whipped cream in the US,
and caster sugar is super fine granulated.


Caster sugar is readily available on Amazon.

==

I don't bother with caster sugar for rice pudding. Regular sugar works just
fine

The ones I make are much more simpler that that one but it cropped up and I
thought I would post it

==

Errr 'much more simple'

On Friday, January 19, 2018 at 4:50:22 PM UTC-5, wrote:
> On Friday, January 19, 2018 at 12:51:36 PM UTC-6, Sheldon wrote:
> >
> > Absolutely... a whole nutmeg is enough for 100 batches.
> > I like rice pudding but I much prefer tapioca pudding made with pearl
> > tapioca.
> >
> >
> Is this the standard amount of sugar used for rice pudding?? I made
> a batch several months ago and it had hardly any sugar in it at all
> and it was V-E-R-Y bland.

Did it have any salt in it?

Cindy Hamilton

On Sat, 20 Jan 2018 01:06:32 -0800, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Ophelia" > wrote in message
...
>>>> For MrD particularly Who knows, it might change your mind ...
>>>>
>>>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>>>
>>>I should imagine that the double cream and caster sugar might be hard to
>>>come by.
>>
>> In the great scheme of things, it won't matter if you don't have those
>> exact correct ingredients.
>>
>> Regular whipping cream can easily be substituted for double cream. And
>> if you need caster sugar, just process some regular sugar in a blender
>> for a few minutes.
>
>Is caster sugar the same as powdered? Because that's what you get when you
>do that.

I suppose if you left it in the blender for long enough you'd get
powdered sugar, but not if you only processed it for a minute or two.

http://www.differencebetween.info/di...nd-icing-sugar

Doris

On Saturday, January 20, 2018 at 8:49:59 AM UTC-5, Doris Night wrote:
> On Sat, 20 Jan 2018 01:06:32 -0800, "Julie Bove"
> > wrote:
>
> >
> >"Doris Night" > wrote in message
> .. .
> >> On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
> >> > wrote:
> >>
> >>>
> >>>"Ophelia" > wrote in message
> ...
> >>>> For MrD particularly Who knows, it might change your mind ...
> >>>>
> >>>> https://www.thespruce.com/easy-tradi...1870&utm_term=
> >>>
> >>>I should imagine that the double cream and caster sugar might be hard to
> >>>come by.
> >>
> >> In the great scheme of things, it won't matter if you don't have those
> >> exact correct ingredients.
> >>
> >> Regular whipping cream can easily be substituted for double cream. And
> >> if you need caster sugar, just process some regular sugar in a blender
> >> for a few minutes.
> >
> >Is caster sugar the same as powdered? Because that's what you get when you
> >do that.
>
> I suppose if you left it in the blender for long enough you'd get
> powdered sugar, but not if you only processed it for a minute or two.
>
> http://www.differencebetween.info/di...nd-icing-sugar
>
> Doris

Of course, U.S. "confectioner's sugar", which is what we generally use
for icing, has about 3% cornstarch in it. Perhaps that's not enough to
worry about in this recipe.

Cindy Hamilton

In article >, says...
>
> "Ophelia" > wrote in message
> ...
> > For MrD particularly Who knows, it might change your mind ...
> >
> > https://www.thespruce.com/easy-tradi...1870&utm_term=
>
> I should imagine that the double cream and caster sugar might be hard to
> come by.

Both available in any UK supermarket.

Janet UK

In article >, says...
>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "Julie Bove" wrote in message news > >
> >
> > "Ophelia" > wrote in message
> > ...
> >> For MrD particularly Who knows, it might change your mind ...
> >>
> >> https://www.thespruce.com/easy-tradi...1870&utm_term=
> >
> > I should imagine that the double cream and caster sugar might be hard to
> > come by.
> >
> > ===
> >
> > When? Now or when i was growing up? We have/had both.
>
> I meant in the USA. We have neither.

The USA has heavy cream, and white sugar. Just use whatever white
sugar you have, warm the milk and dissolve the sugar in it.


Janet UK

In article >, says...
>
> > wrote in message
> ...
> > On Sat, 20 Jan 2018 07:19:59 -0000, "Ophelia" >
> > wrote:
> >
> >>I should imagine that the double cream and caster sugar might be hard to
> >>come by.
> >
> > Not at all.
> >
> > Double cream is heavy whipped cream in the US,
> > and caster sugar is super fine granulated.
> >
> >
> > Caster sugar is readily available on Amazon.
>
> I see that it is but it's very expensive. I also see that "Baker's Sugar"
> comes up as that. I tried that stuff once. Horrible. Tried it in cookies
> that I had made countless times before and it ruined the texture.

Of course; you are the victim of a global conspiracy which makes
everything costs too much, go wrong, taste horrible, nobody likes it.
Boo bloody hoo.

Janet UK

On Sat, 20 Jan 2018 08:49:51 -0500, Doris Night
> wrote:

>On Sat, 20 Jan 2018 01:06:32 -0800, "Julie Bove"
> wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Ophelia" > wrote in message
...
>>>>> For MrD particularly Who knows, it might change your mind ...
>>>>>
>>>>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>>>>
>>>>I should imagine that the double cream and caster sugar might be hard to
>>>>come by.
>>>
>>> In the great scheme of things, it won't matter if you don't have those
>>> exact correct ingredients.
>>>
>>> Regular whipping cream can easily be substituted for double cream. And
>>> if you need caster sugar, just process some regular sugar in a blender
>>> for a few minutes.
>>
>>Is caster sugar the same as powdered? Because that's what you get when you
>>do that.
>
>I suppose if you left it in the blender for long enough you'd get
>powdered sugar, but not if you only processed it for a minute or two.
>
>http://www.differencebetween.info/di...nd-icing-sugar
>
>Doris

My kids and David loved rice pud and I used to make it often, it only
required rice, sugar (regular white) whole milk, some butter for
buttering the dish and knob to drop in the milk. I didn't preheat it,
it all went into the dish, was topped with plenty of fresh grated
nutmeg and into the oven. Simple dish, tasting great.