making an old fashioned rice pudding
(with raisins, eggs, sugar, milk, etc.) ?

i don't want instant rice, but some other
type, preferably not terribly expensive. i
have access to a number of places that sell
various rices so a list of preferences is
fine too.

as a kid Mom made some rice pudding and i've
not been eating much rice the past several
years but once in a while i have a fond
memory of this dish so i was saying to Mom that
the next time she feels like making something
we could try this. it was either this or
cream puffs (or perhaps both)...

personally, i think i just really like nutmeg
and this was the dish that made me really like
it the most. otherwise i've always been a fan
of sweets, custards and such.

thanks!


songbird

On Saturday, October 31, 2020 at 6:12:58 PM UTC-5, songbird wrote:
> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?
>
> i don't want instant rice, but some other
> type, preferably not terribly expensive. i
> have access to a number of places that sell
> various rices so a list of preferences is
> fine too.
>
> as a kid Mom made some rice pudding and i've
> not been eating much rice the past several
> years but once in a while i have a fond
> memory of this dish so i was saying to Mom that
> the next time she feels like making something
> we could try this. it was either this or
> cream puffs (or perhaps both)...
>
> personally, i think i just really like nutmeg
> and this was the dish that made me really like
> it the most. otherwise i've always been a fan
> of sweets, custards and such.
>
> thanks!
>
Short grain rice, but you still need to rinse it.
>
> songbird

--Bryan

songbird wrote:
> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?
>
> i don't want instant rice, but some other
> type, preferably not terribly expensive. i
> have access to a number of places that sell
> various rices so a list of preferences is
> fine too.
>
> as a kid Mom made some rice pudding and i've
> not been eating much rice the past several
> years but once in a while i have a fond
> memory of this dish so i was saying to Mom that
> the next time she feels like making something
> we could try this. it was either this or
> cream puffs (or perhaps both)...
>
> personally, i think i just really like nutmeg
> and this was the dish that made me really like
> it the most. otherwise i've always been a fan
> of sweets, custards and such.
>
> thanks!
>
>
> songbird
>

How about Calrose rice? It's available everywhere, not an expensive
yuppie item reserved for snobs. I bet it would work.

I haven't had rice pudding in a coons age, but it's good stuff.

On 10/31/2020 7:12 PM, songbird wrote:
> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?
>
> i don't want instant rice, but some other
> type, preferably not terribly expensive. i
> have access to a number of places that sell
> various rices so a list of preferences is
> fine too.
>
> as a kid Mom made some rice pudding and i've
> not been eating much rice the past several
> years but once in a while i have a fond
> memory of this dish so i was saying to Mom that
> the next time she feels like making something
> we could try this. it was either this or
> cream puffs (or perhaps both)...
>
> personally, i think i just really like nutmeg
> and this was the dish that made me really like
> it the most. otherwise i've always been a fan
> of sweets, custards and such.
>
> thanks!
>
>
> songbird
>

Have not had that for years. Sounds good.
We always used plain white rice but I have heard of it being made with
Jasmine.

I like a touch of nutmeg but does not take much to overpower for me. I
like cinnamon on it.

On Saturday, October 31, 2020 at 6:52:17 PM UTC-5, Hank Rogers wrote:
> songbird wrote:
> > making an old fashioned rice pudding
> > (with raisins, eggs, sugar, milk, etc.) ?
> >
> > i don't want instant rice, but some other
> > type, preferably not terribly expensive. i
> > have access to a number of places that sell
> > various rices so a list of preferences is
> > fine too.
> >
> > as a kid Mom made some rice pudding and i've
> > not been eating much rice the past several
> > years but once in a while i have a fond
> > memory of this dish so i was saying to Mom that
> > the next time she feels like making something
> > we could try this. it was either this or
> > cream puffs (or perhaps both)...
> >
> > personally, i think i just really like nutmeg
> > and this was the dish that made me really like
> > it the most. otherwise i've always been a fan
> > of sweets, custards and such.
> >
> > thanks!
> >
> >
> > songbird
> >
> How about Calrose rice? It's available everywhere, not an expensive
> yuppie item reserved for snobs. I bet it would work.
>
> I haven't had rice pudding in a coons age, but it's good stuff.

Calrose is fine for rice pudding, as long as you rinse it. Otherwise it will
get gummy. I bought a 10# bag of it last Spring, during the panic buying,
but then realized that I'd rather donate it than actually eat it. It's also good
for rice soup, but 10 pounds is a lot of rice, and my family really prefers
Basmati.

--Bryan

On Saturday, October 31, 2020 at 7:24:42 PM UTC-5, Bryan Simmons wrote:
....
> Calrose is fine for rice pudding, as long as you rinse it. Otherwise it will
> get gummy. I bought a 10# bag of it last Spring, during the panic buying,
> but then realized that I'd rather donate it than actually eat it. It's also good
> for rice soup, but 10 pounds is a lot of rice, and my family really prefers
> Basmati.
>
> --Bryan

I buy my Brown Rice in 20lb bags from Seafood City. Basmati rice was made to make the "Cadillac" of white rice.

I like brown rice as it still had the bran on it, which has the vitamins and minerals and flavor in it! YUM!

John Kuthe...

On 2020-10-31 7:12 p.m., songbird wrote:
> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?
>
> i don't want instant rice, but some other
> type, preferably not terribly expensive. i
> have access to a number of places that sell
> various rices so a list of preferences is
> fine too.
>
> as a kid Mom made some rice pudding and i've
> not been eating much rice the past several
> years but once in a while i have a fond
> memory of this dish so i was saying to Mom that
> the next time she feels like making something
> we could try this. it was either this or
> cream puffs (or perhaps both)...
>
> personally, i think i just really like nutmeg
> and this was the dish that made me really like
> it the most. otherwise i've always been a fan
> of sweets, custards and such.
>
>


I make a delicious rice pudding with a recipe I got from a Greek
cookbook. It calls for arborio or other short grain rice. It is a work
of love because it takes over an hour and almost constant stirring.

You start off by boiling the rice for about 5 minutes in a small amount
of water until the water is absorbed. Add scaled milk and sugar let it
simmer very gently, stirring freqently for about a half hour until the
rice softens. Temper beaten eggs and stir into the rice and milk
mixture. Cook over medium heat stirring constantly until it starts to
thicken, about 20 minutes. ( I add some raisins when the eggs go in).
stir in some vanilla. Our into serving bowls and dust with cinnamon.
Serve warm or cold.

It takes a lot of time and attention, but it is worth it.

Dave Smith wrote:
....

thanks everyone for the replies!


this one i'll add some comments...


> I make a delicious rice pudding with a recipe I got from a Greek
> cookbook. It calls for arborio or other short grain rice. It is a work
> of love because it takes over an hour and almost constant stirring.
>
> You start off by boiling the rice for about 5 minutes in a small amount
> of water until the water is absorbed. Add scaled milk and sugar let it
> simmer very gently, stirring freqently for about a half hour until the
> rice softens. Temper beaten eggs and stir into the rice and milk
> mixture. Cook over medium heat stirring constantly until it starts to
> thicken, about 20 minutes. ( I add some raisins when the eggs go in).
> stir in some vanilla. Our into serving bowls and dust with cinnamon.
> Serve warm or cold.
>
> It takes a lot of time and attention, but it is worth it.

this is a different style than what i'm after. the style you
are talking about i have had and it is ok for what it is but it
isn't what we used to make.

the ingredients are put together and it is baked until done
and it isn't stirred at all. very firm like a very thick bread
pudding made with heavy breads - even crusty and chewy in parts
(which i love anything like that which is a bit browned/burned).

it may just be that the version above is the more traditional
version and Mom's old version is for people who don't want to
stir it and so that's how it is. i'd eat it either ways as
i do like it all, but what i want is that comfort food of those
years ago from childhood and that means a different (and perhaps
even warped) tradition...


songbird

"songbird" > wrote in message
...
> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?
>
> i don't want instant rice, but some other
> type, preferably not terribly expensive. i
> have access to a number of places that sell
> various rices so a list of preferences is
> fine too.
>
> as a kid Mom made some rice pudding and i've
> not been eating much rice the past several
> years but once in a while i have a fond
> memory of this dish so i was saying to Mom that
> the next time she feels like making something
> we could try this. it was either this or
> cream puffs (or perhaps both)...
>
> personally, i think i just really like nutmeg
> and this was the dish that made me really like
> it the most. otherwise i've always been a fan
> of sweets, custards and such.
>
> thanks!

Mom mom always bought Uncle Ben's. That's what my dad used to make rice
pudding. I don't like rice pudding but if I were to make it, I'd buy a cheap
bag of whatever I could find, as rice is slim pickin's here now. I never use
instant rice.

On Sunday, November 1, 2020 at 1:11:04 AM UTC-6, wrote:
> "songbird" > wrote in message
> ...
> > making an old fashioned rice pudding
> > (with raisins, eggs, sugar, milk, etc.) ?
> >
> > i don't want instant rice, but some other
> > type, preferably not terribly expensive. i
> > have access to a number of places that sell
> > various rices so a list of preferences is
> > fine too.
> >
> > as a kid Mom made some rice pudding and i've
> > not been eating much rice the past several
> > years but once in a while i have a fond
> > memory of this dish so i was saying to Mom that
> > the next time she feels like making something
> > we could try this. it was either this or
> > cream puffs (or perhaps both)...
> >
> > personally, i think i just really like nutmeg
> > and this was the dish that made me really like
> > it the most. otherwise i've always been a fan
> > of sweets, custards and such.
> >
> > thanks!
> Mom mom always bought Uncle Ben's. That's what my dad used to make rice
> pudding. I don't like rice pudding but if I were to make it, I'd buy a cheap
> bag of whatever I could find, as rice is slim pickin's here now. I never use
> instant rice.

Your family was a paradigm example of White trash.

--Bryan

On Saturday, October 31, 2020 at 7:12:58 PM UTC-4, songbird wrote:
> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?

Plain old long grain is fine. Basmati or jasmine might produce
an interesting flavor.

> personally, i think i just really like nutmeg
> and this was the dish that made me really like
> it the most.

Try cardamom sometime.

Cindy Hamilton

Cindy Hamilton wrote:
....
> Try cardamom sometime.

i like cardamom, but i don't want it in rice
pudding - Mom won't touch anything with it in
there.


songbird

In article >, says...
>
> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?
>

It's round-grain rice.


In UK it's labelled Pudding Rice.



Janet UK

On Sat, 31 Oct 2020 16:47:57 -0700 (PDT), Bryan Simmons
> wrote:

>On Saturday, October 31, 2020 at 6:12:58 PM UTC-5, songbird wrote:
>> making an old fashioned rice pudding
>> (with raisins, eggs, sugar, milk, etc.) ?
>>
>> i don't want instant rice, but some other
>> type, preferably not terribly expensive. i
>> have access to a number of places that sell
>> various rices so a list of preferences is
>> fine too.
>>
>> as a kid Mom made some rice pudding and i've
>> not been eating much rice the past several
>> years but once in a while i have a fond
>> memory of this dish so i was saying to Mom that
>> the next time she feels like making something
>> we could try this. it was either this or
>> cream puffs (or perhaps both)...
>>
>> personally, i think i just really like nutmeg
>> and this was the dish that made me really like
>> it the most. otherwise i've always been a fan
>> of sweets, custards and such.
>>
>> thanks!
>>
>Short grain rice, but you still need to rinse it.
>>
>> songbird
>
>--Bryan

We use Canilla rice by Goya for all rice dishes, it's enriched so
shouldn't be washed/rinsed or all the added nutrients will be lost
down the drain. Canilla is very reasonably priced... sold most
everywhere in the US. We buy it in 20 pound sacks.
https://www.amazon.com/Goya-Canilla-...-4&tag=mh0b-20

songbird wrote:

> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?
>
> i don't want instant rice, but some other
> type, preferably not terribly expensive. i
> have access to a number of places that sell
> various rices so a list of preferences is
> fine too.
>
> as a kid Mom made some rice pudding and i've
> not been eating much rice the past several
> years but once in a while i have a fond
> memory of this dish so i was saying to Mom that
> the next time she feels like making something
> we could try this. it was either this or
> cream puffs (or perhaps both)...
>
> personally, i think i just really like nutmeg
> and this was the dish that made me really like
> it the most. otherwise i've always been a fan
> of sweets, custards and such.
>
> thanks!
>
>
> songbird

Calrose medium grain white whould be optimal for that.

Bryan Simmons wrote:

> On Saturday, October 31, 2020 at 6:52:17 PM UTC-5, Hank Rogers wrote:
> > songbird wrote:
> > > making an old fashioned rice pudding
> > > (with raisins, eggs, sugar, milk, etc.) ?
> > >
> > > i don't want instant rice, but some other
> > > type, preferably not terribly expensive. i
> > > have access to a number of places that sell
> > > various rices so a list of preferences is
> > > fine too.
> > >
> > > as a kid Mom made some rice pudding and i've
> > > not been eating much rice the past several
> > > years but once in a while i have a fond
> > > memory of this dish so i was saying to Mom that
> > > the next time she feels like making something
> > > we could try this. it was either this or
> > > cream puffs (or perhaps both)...
> > >
> > > personally, i think i just really like nutmeg
> > > and this was the dish that made me really like
> > > it the most. otherwise i've always been a fan
> > > of sweets, custards and such.
> > >
> > > thanks!
> > >
> > >
> > > songbird
> > >
> > How about Calrose rice? It's available everywhere, not an expensive
> > yuppie item reserved for snobs. I bet it would work.
> >
> > I haven't had rice pudding in a coons age, but it's good stuff.
>
> Calrose is fine for rice pudding, as long as you rinse it. Otherwise
> it will get gummy. I bought a 10# bag of it last Spring, during the
> panic buying, but then realized that I'd rather donate it than
> actually eat it. It's also good for rice soup, but 10 pounds is a
> lot of rice, and my family really prefers Basmati.
>
> --Bryan

Rice pudding is supposed to be a bit gummy. Don't rinse.

On Sunday, November 1, 2020 at 3:50:58 PM UTC-6, cshenk wrote:
> Bryan Simmons wrote:
>
> > On Saturday, October 31, 2020 at 6:52:17 PM UTC-5, Hank Rogers wrote:
> > > songbird wrote:
> > > > making an old fashioned rice pudding
> > > > (with raisins, eggs, sugar, milk, etc.) ?
> > > >
> > > > i don't want instant rice, but some other
> > > > type, preferably not terribly expensive. i
> > > > have access to a number of places that sell
> > > > various rices so a list of preferences is
> > > > fine too.
> > > >
> > > > as a kid Mom made some rice pudding and i've
> > > > not been eating much rice the past several
> > > > years but once in a while i have a fond
> > > > memory of this dish so i was saying to Mom that
> > > > the next time she feels like making something
> > > > we could try this. it was either this or
> > > > cream puffs (or perhaps both)...
> > > >
> > > > personally, i think i just really like nutmeg
> > > > and this was the dish that made me really like
> > > > it the most. otherwise i've always been a fan
> > > > of sweets, custards and such.
> > > >
> > > > thanks!
> > > >
> > > >
> > > > songbird
> > > >
> > > How about Calrose rice? It's available everywhere, not an expensive
> > > yuppie item reserved for snobs. I bet it would work.
> > >
> > > I haven't had rice pudding in a coons age, but it's good stuff.
> >
> > Calrose is fine for rice pudding, as long as you rinse it. Otherwise
> > it will get gummy. I bought a 10# bag of it last Spring, during the
> > panic buying, but then realized that I'd rather donate it than
> > actually eat it. It's also good for rice soup, but 10 pounds is a
> > lot of rice, and my family really prefers Basmati.
> >
> > --Bryan
> Rice pudding is supposed to be a bit gummy. Don't rinse.

Don't rinse if you're using something like Basmati, but even rinsed the
short grain stuff is gummy enough.

--Bryan

On 2020-11-01 5:07 p.m., Bryan Simmons wrote:
> On Sunday, November 1, 2020 at 3:50:58 PM UTC-6, cshenk wrote:
>> Bryan Simmons wrote:
>>
>>> On Saturday, October 31, 2020 at 6:52:17 PM UTC-5, Hank Rogers wrote:
>>>> songbird wrote:
>>>>> making an old fashioned rice pudding
>>>>> (with raisins, eggs, sugar, milk, etc.) ?
>>>>>
>>>>> i don't want instant rice, but some other
>>>>> type, preferably not terribly expensive. i
>>>>> have access to a number of places that sell
>>>>> various rices so a list of preferences is
>>>>> fine too.
>>>>>
>>>>> as a kid Mom made some rice pudding and i've
>>>>> not been eating much rice the past several
>>>>> years but once in a while i have a fond
>>>>> memory of this dish so i was saying to Mom that
>>>>> the next time she feels like making something
>>>>> we could try this. it was either this or
>>>>> cream puffs (or perhaps both)...
>>>>>
>>>>> personally, i think i just really like nutmeg
>>>>> and this was the dish that made me really like
>>>>> it the most. otherwise i've always been a fan
>>>>> of sweets, custards and such.
>>>>>
>>>>> thanks!
>>>>>
>>>>>
>>>>> songbird
>>>>>
>>>> How about Calrose rice? It's available everywhere, not an expensive
>>>> yuppie item reserved for snobs. I bet it would work.
>>>>
>>>> I haven't had rice pudding in a coons age, but it's good stuff.
>>>
>>> Calrose is fine for rice pudding, as long as you rinse it. Otherwise
>>> it will get gummy. I bought a 10# bag of it last Spring, during the
>>> panic buying, but then realized that I'd rather donate it than
>>> actually eat it. It's also good for rice soup, but 10 pounds is a
>>> lot of rice, and my family really prefers Basmati.
>>>
>>> --Bryan
>> Rice pudding is supposed to be a bit gummy. Don't rinse.
>
> Don't rinse if you're using something like Basmati, but even rinsed the
> short grain stuff is gummy enough.
>

I use aborio rrice for rice pudding and never rinse it, and I make
really good rice pudding.

Bryan Simmons wrote:

> On Sunday, November 1, 2020 at 1:11:04 AM UTC-6,
> wrote:
> > "songbird" > wrote in message
> > ...
> > > making an old fashioned rice pudding
> > > (with raisins, eggs, sugar, milk, etc.) ?
> > >
> > > i don't want instant rice, but some other
> > > type, preferably not terribly expensive. i
> > > have access to a number of places that sell
> > > various rices so a list of preferences is
> > > fine too.
> > >
> > > as a kid Mom made some rice pudding and i've
> > > not been eating much rice the past several
> > > years but once in a while i have a fond
> > > memory of this dish so i was saying to Mom that
> > > the next time she feels like making something
> > > we could try this. it was either this or
> > > cream puffs (or perhaps both)...
> > >
> > > personally, i think i just really like nutmeg
> > > and this was the dish that made me really like
> > > it the most. otherwise i've always been a fan
> > > of sweets, custards and such.
> > >
> > > thanks!
> > Mom mom always bought Uncle Ben's. That's what my dad used to make
> > rice pudding. I don't like rice pudding but if I were to make it,
> > I'd buy a cheap bag of whatever I could find, as rice is slim
> > pickin's here now. I never use instant rice.
>
> Your family was a paradigm example of White trash.
>
> --Bryan

Uncle Bens, when not instant, is a perfectly average rice. Nothing
trashy about it.

Sheldon Martin wrote:

> On Sat, 31 Oct 2020 16:47:57 -0700 (PDT), Bryan Simmons
> > wrote:
>
> > On Saturday, October 31, 2020 at 6:12:58 PM UTC-5, songbird wrote:
> >> making an old fashioned rice pudding
> >> (with raisins, eggs, sugar, milk, etc.) ?
> >>
> >> i don't want instant rice, but some other
> >> type, preferably not terribly expensive. i
> >> have access to a number of places that sell
> >> various rices so a list of preferences is
> >> fine too.
> >>
> >> as a kid Mom made some rice pudding and i've
> >> not been eating much rice the past several
> >> years but once in a while i have a fond
> >> memory of this dish so i was saying to Mom that
> >> the next time she feels like making something
> >> we could try this. it was either this or
> >> cream puffs (or perhaps both)...
> >>
> >> personally, i think i just really like nutmeg
> >> and this was the dish that made me really like
> >> it the most. otherwise i've always been a fan
> >> of sweets, custards and such.
> >>
> >> thanks!
> >>
> > Short grain rice, but you still need to rinse it.
> >>
> >> songbird
> >
> > --Bryan
>
> We use Canilla rice by Goya for all rice dishes, it's enriched so
> shouldn't be washed/rinsed or all the added nutrients will be lost
> down the drain. Canilla is very reasonably priced... sold most
> everywhere in the US. We buy it in 20 pound sacks.
>
https://www.amazon.com/Goya-Canilla-...-4&tag=mh0b-20

Not a bad brand at all.

On Saturday, October 31, 2020 at 1:12:58 PM UTC-10, songbird wrote:
> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?
>
> i don't want instant rice, but some other
> type, preferably not terribly expensive. i
> have access to a number of places that sell
> various rices so a list of preferences is
> fine too.
>
> as a kid Mom made some rice pudding and i've
> not been eating much rice the past several
> years but once in a while i have a fond
> memory of this dish so i was saying to Mom that
> the next time she feels like making something
> we could try this. it was either this or
> cream puffs (or perhaps both)...
>
> personally, i think i just really like nutmeg
> and this was the dish that made me really like
> it the most. otherwise i've always been a fan
> of sweets, custards and such.
>
> thanks!
>
>
> songbird

I'd use sweet mochi rice but it probably wouldn't turn out to be what you'd expect at all.

https://inquiringchef.com/mango-sticky-rice/

cshenk wrote:
....
> Calrose medium grain white whould be optimal for that.

the two places i visited first had no smaller amounts
of rice than 25lbs that were white rice or not special
types and priced beyond what i'd want to pay for a few
lbs of rice.

wallysworld had a small bag of Mahatma rice which was
plenty. we're not big rice eaters here. even a 5lb bag
would be too much.

calrose was available in 25lb bags, i just could not
see us eating that much rice.


songbird

On Sun, 1 Nov 2020 22:16:04 -0500, Dave Smith
> wrote:

>On 2020-11-01 5:07 p.m., Bryan Simmons wrote:
>> On Sunday, November 1, 2020 at 3:50:58 PM UTC-6, cshenk wrote:
>>> Bryan Simmons wrote:
>>>
>>>> On Saturday, October 31, 2020 at 6:52:17 PM UTC-5, Hank Rogers wrote:
>>>>> songbird wrote:
>>>>>> making an old fashioned rice pudding
>>>>>> (with raisins, eggs, sugar, milk, etc.) ?
>>>>>>
>>>>>> i don't want instant rice, but some other
>>>>>> type, preferably not terribly expensive. i
>>>>>> have access to a number of places that sell
>>>>>> various rices so a list of preferences is
>>>>>> fine too.
>>>>>>
>>>>>> as a kid Mom made some rice pudding and i've
>>>>>> not been eating much rice the past several
>>>>>> years but once in a while i have a fond
>>>>>> memory of this dish so i was saying to Mom that
>>>>>> the next time she feels like making something
>>>>>> we could try this. it was either this or
>>>>>> cream puffs (or perhaps both)...
>>>>>>
>>>>>> personally, i think i just really like nutmeg
>>>>>> and this was the dish that made me really like
>>>>>> it the most. otherwise i've always been a fan
>>>>>> of sweets, custards and such.
>>>>>>
>>>>>> thanks!
>>>>>>
>>>>>>
>>>>>> songbird
>>>>>>
>>>>> How about Calrose rice? It's available everywhere, not an expensive
>>>>> yuppie item reserved for snobs. I bet it would work.
>>>>>
>>>>> I haven't had rice pudding in a coons age, but it's good stuff.
>>>>
>>>> Calrose is fine for rice pudding, as long as you rinse it. Otherwise
>>>> it will get gummy. I bought a 10# bag of it last Spring, during the
>>>> panic buying, but then realized that I'd rather donate it than
>>>> actually eat it. It's also good for rice soup, but 10 pounds is a
>>>> lot of rice, and my family really prefers Basmati.
>>>>
>>>> --Bryan
>>> Rice pudding is supposed to be a bit gummy. Don't rinse.
>>
>> Don't rinse if you're using something like Basmati, but even rinsed the
>> short grain stuff is gummy enough.
>>
>
>I use aborio rrice for rice pudding and never rinse it, and I make
>really good rice pudding.

I think Tapioca makes a much nicer pudding, the recipe for rice
pudding can be used but I like the texture better.

Sheldon Martin wrote:
> I think Tapioca makes a much nicer pudding, the recipe for rice
> pudding can be used but I like the texture better.

I like both but not often enough to make it myself.
"Kozy Shack" makes both and the ingredients are friendly
even to Bruce.

Comes in a 22oz container and is quite tasty.
Bonus, the cleaned containers are good for freezing
other cooked food later on.

On Saturday, October 31, 2020 at 7:12:58 PM UTC-4, songbird wrote:
> making an old fashioned rice pudding
> (with raisins, eggs, sugar, milk, etc.) ?

Just out of curiosity, is this baked or cooked in a pan on the stove?

Cindy Hamilton

cshenk wrote:
> Sheldon Martin wrote:
>
>> On Sat, 31 Oct 2020 16:47:57 -0700 (PDT), Bryan Simmons
>> > wrote:
>>
>>> On Saturday, October 31, 2020 at 6:12:58 PM UTC-5, songbird wrote:
>>>> making an old fashioned rice pudding
>>>> (with raisins, eggs, sugar, milk, etc.) ?
>>>>
>>>> i don't want instant rice, but some other
>>>> type, preferably not terribly expensive. i
>>>> have access to a number of places that sell
>>>> various rices so a list of preferences is
>>>> fine too.
>>>>
>>>> as a kid Mom made some rice pudding and i've
>>>> not been eating much rice the past several
>>>> years but once in a while i have a fond
>>>> memory of this dish so i was saying to Mom that
>>>> the next time she feels like making something
>>>> we could try this. it was either this or
>>>> cream puffs (or perhaps both)...
>>>>
>>>> personally, i think i just really like nutmeg
>>>> and this was the dish that made me really like
>>>> it the most. otherwise i've always been a fan
>>>> of sweets, custards and such.
>>>>
>>>> thanks!
>>>>
>>> Short grain rice, but you still need to rinse it.
>>>>
>>>> songbird
>>>
>>> --Bryan
>>
>> We use Canilla rice by Goya for all rice dishes, it's enriched so
>> shouldn't be washed/rinsed or all the added nutrients will be lost
>> down the drain. Canilla is very reasonably priced... sold most
>> everywhere in the US. We buy it in 20 pound sacks.
>>
> https://www.amazon.com/Goya-Canilla-...-4&tag=mh0b-20
>
> Not a bad brand at all.
>

If Popeye buys it, it's the finest in the universe.

On 2020-11-02 10:27 a.m., Sheldon Martin wrote:
> On Sun, 1 Nov 2020 22:16:04 -0500, Dave Smith

>> I use aborio rrice for rice pudding and never rinse it, and I make
>> really good rice pudding.
>
> I think Tapioca makes a much nicer pudding, the recipe for rice
> pudding can be used but I like the texture better.


I can't argue with you about that, but many would. A lot of people hate
tapioca, and I just don't understand why. When I was in the reserves it
was often in our combat rations and a lot of the other guys didn't like
it and gave it to me. I make it frequently. I just wish I could find
pearl tapioca. I can get the pea sized balls for bubble tea at the Asian
store and I can get minute tapioca at the grocery store, but not the
pearl tapioca that makes such good fish eyes and glue.

On 2020-11-02 11:16 a.m., Cindy Hamilton wrote:
> On Saturday, October 31, 2020 at 7:12:58 PM UTC-4, songbird wrote:
>> making an old fashioned rice pudding
>> (with raisins, eggs, sugar, milk, etc.) ?
>
> Just out of curiosity, is this baked or cooked in a pan on the stove?
>

My mother used to do a baked rice pudding. I never cared much for it. I
much prefer that Greek style pudding. It takes considerable effort
because you have to spend a lot of time stirring, but it is really good.

Cindy Hamilton wrote:
> On Saturday, October 31, 2020 at 7:12:58 PM UTC-4, songbird wrote:
>> making an old fashioned rice pudding
>> (with raisins, eggs, sugar, milk, etc.) ?
>
> Just out of curiosity, is this baked or cooked in a pan on the stove?

baked in the oven, likely in a water bath.


songbird

Dave Smith wrote:
....
> I can't argue with you about that, but many would. A lot of people hate
> tapioca, and I just don't understand why.

i guess some people don't like lumps in their puddings,
but i like it all. even the canned stuff is fine with
me.


> When I was in the reserves it
> was often in our combat rations and a lot of the other guys didn't like
> it and gave it to me. I make it frequently. I just wish I could find
> pearl tapioca. I can get the pea sized balls for bubble tea at the Asian
> store and I can get minute tapioca at the grocery store, but not the
> pearl tapioca that makes such good fish eyes and glue.

haha!


songbird

Sheldon Martin wrote:

> On Sun, 1 Nov 2020 22:16:04 -0500, Dave Smith
> > wrote:
>
> > On 2020-11-01 5:07 p.m., Bryan Simmons wrote:
> >> On Sunday, November 1, 2020 at 3:50:58 PM UTC-6, cshenk wrote:
> >>> Bryan Simmons wrote:
> > > >
> >>>> On Saturday, October 31, 2020 at 6:52:17 PM UTC-5, Hank Rogers
> wrote: >>>>> songbird wrote:
> >>>>>> making an old fashioned rice pudding
> >>>>>> (with raisins, eggs, sugar, milk, etc.) ?
> > > > > > >
> >>>>>> i don't want instant rice, but some other
> >>>>>> type, preferably not terribly expensive. i
> >>>>>> have access to a number of places that sell
> >>>>>> various rices so a list of preferences is
> >>>>>> fine too.
> > > > > > >
> >>>>>> as a kid Mom made some rice pudding and i've
> >>>>>> not been eating much rice the past several
> >>>>>> years but once in a while i have a fond
> >>>>>> memory of this dish so i was saying to Mom that
> >>>>>> the next time she feels like making something
> >>>>>> we could try this. it was either this or
> >>>>>> cream puffs (or perhaps both)...
> > > > > > >
> >>>>>> personally, i think i just really like nutmeg
> >>>>>> and this was the dish that made me really like
> >>>>>> it the most. otherwise i've always been a fan
> >>>>>> of sweets, custards and such.
> > > > > > >
> >>>>>> thanks!
> > > > > > >
> > > > > > >
> >>>>>> songbird
> > > > > > >
> >>>>> How about Calrose rice? It's available everywhere, not an
> expensive >>>>> yuppie item reserved for snobs. I bet it would work.
> > > > > >
> >>>>> I haven't had rice pudding in a coons age, but it's good stuff.
> > > > >
> >>>> Calrose is fine for rice pudding, as long as you rinse it.
> Otherwise >>>> it will get gummy. I bought a 10# bag of it last
> Spring, during the >>>> panic buying, but then realized that I'd
> rather donate it than >>>> actually eat it. It's also good for rice
> soup, but 10 pounds is a >>>> lot of rice, and my family really
> prefers Basmati.
> > > > >
> >>>> --Bryan
> >>> Rice pudding is supposed to be a bit gummy. Don't rinse.
> >>
> >> Don't rinse if you're using something like Basmati, but even
> rinsed the >> short grain stuff is gummy enough.
> > >
> >
> > I use aborio rrice for rice pudding and never rinse it, and I make
> > really good rice pudding.
>
> I think Tapioca makes a much nicer pudding, the recipe for rice
> pudding can be used but I like the texture better.

I never really got into Tapioca. Just too much of the south in me for
it I suppose.

I'm not fond of rice puddings either but I've made them for Don who
likes them every few years.

Hank Rogers wrote:

> cshenk wrote:
> > Sheldon Martin wrote:
> >
> > > On Sat, 31 Oct 2020 16:47:57 -0700 (PDT), Bryan Simmons
> > wrote:
> > >
> > > > On Saturday, October 31, 2020 at 6:12:58 PM UTC-5, songbird
> > > > wrote:
> > > > > making an old fashioned rice pudding
> > > > > (with raisins, eggs, sugar, milk, etc.) ?
> > > > >
> > > > > i don't want instant rice, but some other
> > > > > type, preferably not terribly expensive. i
> > > > > have access to a number of places that sell
> > > > > various rices so a list of preferences is
> > > > > fine too.
> > > > >
> > > > > as a kid Mom made some rice pudding and i've
> > > > > not been eating much rice the past several
> > > > > years but once in a while i have a fond
> > > > > memory of this dish so i was saying to Mom that
> > > > > the next time she feels like making something
> > > > > we could try this. it was either this or
> > > > > cream puffs (or perhaps both)...
> > > > >
> > > > > personally, i think i just really like nutmeg
> > > > > and this was the dish that made me really like
> > > > > it the most. otherwise i've always been a fan
> > > > > of sweets, custards and such.
> > > > >
> > > > > thanks!
> > > > >
> > > > Short grain rice, but you still need to rinse it.
> > > > >
> > > > > songbird
> > > >
> > > > --Bryan
> > >
> > > We use Canilla rice by Goya for all rice dishes, it's enriched so
> > > shouldn't be washed/rinsed or all the added nutrients will be lost
> > > down the drain. Canilla is very reasonably priced... sold most
> > > everywhere in the US. We buy it in 20 pound sacks.
> > >
> >
https://www.amazon.com/Goya-Canilla-...-4&tag=mh0b-20
> >
> > Not a bad brand at all.
> >
>
> If Popeye buys it, it's the finest in the universe.

LOL, not quite but it's a decent rice. I wouldn't get it in 20lb sacks
though.

When we first got back from Japan, we averaged 15lbs a month but that
is down now to about 5lbs a month.

We had rice with dinner tonight and tomorrow, our breakfast will be
fried rice with eggs, bulk sausage, leftover stirfry veggies (mostly
purple cabbage, mushrooms, and bell peppers), and black garlic salt.

dsi1 wrote:

> On Saturday, October 31, 2020 at 1:12:58 PM UTC-10, songbird wrote:
> > making an old fashioned rice pudding
> > (with raisins, eggs, sugar, milk, etc.) ?
> >
> > i don't want instant rice, but some other
> > type, preferably not terribly expensive. i
> > have access to a number of places that sell
> > various rices so a list of preferences is
> > fine too.
> >
> > as a kid Mom made some rice pudding and i've
> > not been eating much rice the past several
> > years but once in a while i have a fond
> > memory of this dish so i was saying to Mom that
> > the next time she feels like making something
> > we could try this. it was either this or
> > cream puffs (or perhaps both)...
> >
> > personally, i think i just really like nutmeg
> > and this was the dish that made me really like
> > it the most. otherwise i've always been a fan
> > of sweets, custards and such.
> >
> > thanks!
> >
> >
> > songbird
>
> I'd use sweet mochi rice but it probably wouldn't turn out to be what
> you'd expect at all.
>
> https://inquiringchef.com/mango-sticky-rice/

I almost listed that but though the texture might bother him too much.

songbird wrote:

> cshenk wrote:
> ...
> > Calrose medium grain white whould be optimal for that.
>
> the two places i visited first had no smaller amounts
> of rice than 25lbs that were white rice or not special
> types and priced beyond what i'd want to pay for a few
> lbs of rice.
>
> wallysworld had a small bag of Mahatma rice which was
> plenty. we're not big rice eaters here. even a 5lb bag
> would be too much.
>
> calrose was available in 25lb bags, i just could not
> see us eating that much rice.
>
>
> songbird

Interesting! I see mostly 5 or 10lb bags here. It is more expensive,
but it works better if you eat a lot of rice.

cshenk wrote:
> Hank Rogers wrote:
>
>> cshenk wrote:
>>> Sheldon Martin wrote:
>>>
>>>> On Sat, 31 Oct 2020 16:47:57 -0700 (PDT), Bryan Simmons
>>>> > wrote:
>>>>
>>>>> On Saturday, October 31, 2020 at 6:12:58 PM UTC-5, songbird
>>>>> wrote:
>>>>>> making an old fashioned rice pudding
>>>>>> (with raisins, eggs, sugar, milk, etc.) ?
>>>>>>
>>>>>> i don't want instant rice, but some other
>>>>>> type, preferably not terribly expensive. i
>>>>>> have access to a number of places that sell
>>>>>> various rices so a list of preferences is
>>>>>> fine too.
>>>>>>
>>>>>> as a kid Mom made some rice pudding and i've
>>>>>> not been eating much rice the past several
>>>>>> years but once in a while i have a fond
>>>>>> memory of this dish so i was saying to Mom that
>>>>>> the next time she feels like making something
>>>>>> we could try this. it was either this or
>>>>>> cream puffs (or perhaps both)...
>>>>>>
>>>>>> personally, i think i just really like nutmeg
>>>>>> and this was the dish that made me really like
>>>>>> it the most. otherwise i've always been a fan
>>>>>> of sweets, custards and such.
>>>>>>
>>>>>> thanks!
>>>>>>
>>>>> Short grain rice, but you still need to rinse it.
>>>>>>
>>>>>> songbird
>>>>>
>>>>> --Bryan
>>>>
>>>> We use Canilla rice by Goya for all rice dishes, it's enriched so
>>>> shouldn't be washed/rinsed or all the added nutrients will be lost
>>>> down the drain. Canilla is very reasonably priced... sold most
>>>> everywhere in the US. We buy it in 20 pound sacks.
>>>>
>>>
> https://www.amazon.com/Goya-Canilla-...-4&tag=mh0b-20
>>>
>>> Not a bad brand at all.
>>>
>>
>> If Popeye buys it, it's the finest in the universe.
>
> LOL, not quite but it's a decent rice. I wouldn't get it in 20lb sacks
> though.
>
> When we first got back from Japan, we averaged 15lbs a month but that
> is down now to about 5lbs a month.
>
> We had rice with dinner tonight and tomorrow, our breakfast will be
> fried rice with eggs, bulk sausage, leftover stirfry veggies (mostly
> purple cabbage, mushrooms, and bell peppers), and black garlic salt.
>

Sounds like might fine chow for breakfast.

I buy jasmine rice in 5 lb bags, but it lasts for several months.
Favorite is imperial dragon (thailand I think). I used to also buy
calrose rice to make sushi, but haven't done that in years.

cshenk wrote:
> songbird wrote:
>
>> cshenk wrote:
>> ...
>>> Calrose medium grain white whould be optimal for that.
>>
>> the two places i visited first had no smaller amounts
>> of rice than 25lbs that were white rice or not special
>> types and priced beyond what i'd want to pay for a few
>> lbs of rice.
>>
>> wallysworld had a small bag of Mahatma rice which was
>> plenty. we're not big rice eaters here. even a 5lb bag
>> would be too much.
>>
>> calrose was available in 25lb bags, i just could not
>> see us eating that much rice.
>>
>>
>> songbird
>
> Interesting! I see mostly 5 or 10lb bags here. It is more expensive,
> but it works better if you eat a lot of rice.
>

There must be a lot of asians there. I rarely see 25 lb or more
bags. Haven't looked in asian or mexican grocery stores though.

Hank Rogers wrote:

> cshenk wrote:
> > Hank Rogers wrote:
> >
> > > cshenk wrote:
> > > > Sheldon Martin wrote:
> > > >
> > > > > On Sat, 31 Oct 2020 16:47:57 -0700 (PDT), Bryan Simmons
> > wrote:
> > > > >
> > > > > > On Saturday, October 31, 2020 at 6:12:58 PM UTC-5, songbird
> > > > > > wrote:
> > > > > > > making an old fashioned rice pudding
> > > > > > > (with raisins, eggs, sugar, milk, etc.) ?
> > > > > > >
> > > > > > > i don't want instant rice, but some other
> > > > > > > type, preferably not terribly expensive. i
> > > > > > > have access to a number of places that sell
> > > > > > > various rices so a list of preferences is
> > > > > > > fine too.
> > > > > > >
> > > > > > > as a kid Mom made some rice pudding and i've
> > > > > > > not been eating much rice the past several
> > > > > > > years but once in a while i have a fond
> > > > > > > memory of this dish so i was saying to Mom that
> > > > > > > the next time she feels like making something
> > > > > > > we could try this. it was either this or
> > > > > > > cream puffs (or perhaps both)...
> > > > > > >
> > > > > > > personally, i think i just really like nutmeg
> > > > > > > and this was the dish that made me really like
> > > > > > > it the most. otherwise i've always been a fan
> > > > > > > of sweets, custards and such.
> > > > > > >
> > > > > > > thanks!
> > > > > > >
> > > > > > Short grain rice, but you still need to rinse it.
> > > > > > >
> > > > > > > songbird
> > > > > >
> > > > > > --Bryan
> > > > >
> > > > > We use Canilla rice by Goya for all rice dishes, it's
> > > > > enriched so shouldn't be washed/rinsed or all the added
> > > > > nutrients will be lost down the drain. Canilla is very
> > > > > reasonably priced... sold most everywhere in the US. We buy
> > > > > it in 20 pound sacks.
> > > > >
> > > >
> >
https://www.amazon.com/Goya-Canilla-...-4&tag=mh0b-20
> > > >
> > > > Not a bad brand at all.
> > > >
> > >
> > > If Popeye buys it, it's the finest in the universe.
> >
> > LOL, not quite but it's a decent rice. I wouldn't get it in 20lb
> > sacks though.
> >
> > When we first got back from Japan, we averaged 15lbs a month but
> > that is down now to about 5lbs a month.
> >
> > We had rice with dinner tonight and tomorrow, our breakfast will be
> > fried rice with eggs, bulk sausage, leftover stirfry veggies (mostly
> > purple cabbage, mushrooms, and bell peppers), and black garlic salt.
> >
>
> Sounds like might fine chow for breakfast.
>
> I buy jasmine rice in 5 lb bags, but it lasts for several months.
> Favorite is imperial dragon (thailand I think). I used to also buy
> calrose rice to make sushi, but haven't done that in years.

Jasmine rice and Basmati are good stuff but for just regular eating,
Calrose is more my style. We make it about 5 times a week (works out
to our 5lbs a month) and it shows up in lots of things.

Hank Rogers wrote:

> cshenk wrote:
> > songbird wrote:
> >
> > > cshenk wrote:
> > > ...
> > > > Calrose medium grain white whould be optimal for that.
> > >
> >> the two places i visited first had no smaller amounts
> > > of rice than 25lbs that were white rice or not special
> > > types and priced beyond what i'd want to pay for a few
> > > lbs of rice.
> > >
> >> wallysworld had a small bag of Mahatma rice which was
> > > plenty. we're not big rice eaters here. even a 5lb bag
> > > would be too much.
> > >
> >> calrose was available in 25lb bags, i just could not
> > > see us eating that much rice.
> > >
> > >
> >> songbird
> >
> > Interesting! I see mostly 5 or 10lb bags here. It is more
> > expensive, but it works better if you eat a lot of rice.
> >
>
> There must be a lot of asians there. I rarely see 25 lb or more bags.
> Haven't looked in asian or mexican grocery stores though.

I've seen up to 50lb sacks but generally 20-25 is it.

I was told a 'rule of thumb' when in Japan. Provide 1 cup cooked rice
per person per meal. If it's 4 grandparents, a stray 'Aunti or Uncle',
and 5 kids, thats 10 and each meal would need 3 1/3 cups dry rice plus
6 2/3 cups water per meal. Works out to 2.5lbs dry rice a day. You'd
go through 17.5 lbs a week and 25lbs is less than 2 weeks.

Of course it's not that perfect of a balance and not always so many
folks. Call it 5 folks, and 25lbs then comes close enough to a month
but not more.

On Monday, November 2, 2020 at 5:29:49 PM UTC-10, cshenk wrote:
> Hank Rogers wrote:
>
> > cshenk wrote:
> > > songbird wrote:
> > >
> > > > cshenk wrote:
> > > > ...
> > > > > Calrose medium grain white whould be optimal for that.
> > > >
> > >> the two places i visited first had no smaller amounts
> > > > of rice than 25lbs that were white rice or not special
> > > > types and priced beyond what i'd want to pay for a few
> > > > lbs of rice.
> > > >
> > >> wallysworld had a small bag of Mahatma rice which was
> > > > plenty. we're not big rice eaters here. even a 5lb bag
> > > > would be too much.
> > > >
> > >> calrose was available in 25lb bags, i just could not
> > > > see us eating that much rice.
> > > >
> > > >
> > >> songbird
> > >
> > > Interesting! I see mostly 5 or 10lb bags here. It is more
> > > expensive, but it works better if you eat a lot of rice.
> > >
> >
> > There must be a lot of asians there. I rarely see 25 lb or more bags.
> > Haven't looked in asian or mexican grocery stores though.
>
> I've seen up to 50lb sacks but generally 20-25 is it.
>
> I was told a 'rule of thumb' when in Japan. Provide 1 cup cooked rice
> per person per meal. If it's 4 grandparents, a stray 'Aunti or Uncle',
> and 5 kids, thats 10 and each meal would need 3 1/3 cups dry rice plus
> 6 2/3 cups water per meal. Works out to 2.5lbs dry rice a day. You'd
> go through 17.5 lbs a week and 25lbs is less than 2 weeks.
>

That sounds pretty complex. We just winged it because we had a small family unit. These days, we don't cook rice every day. We don't even have an automatic rice cooker. An induction range makes cooking scorch-free rice a breeze. Cooking rice on a non-induction stove is kind of a drag.

https://www.youtube.com/watch?v=45wHe9KdmrQ

dsi1 wrote:
....
> That sounds pretty complex. We just winged it because we had a small family unit. These days, we don't cook rice every day. We don't even have an automatic rice cooker. An induction range makes cooking scorch-free rice a breeze. Cooking rice on a non-induction stove is kind of a drag.
>
> https://www.youtube.com/watch?v=45wHe9KdmrQ

we have an older electric stove and my normal routine for
making rice on this is: bring the water and rice to a
boil, stir it once, leave the cover on and just simmer
until done (depends upon the type of the rice but for
white rice somewhere around 30 minutes i think) for brown
rice it was more. i don't usually fluff the rice when
done as i like it more when it sticks together.

when i was eating more vegetarian style things i would
combine lentils and brown rice since they cooked in the
same amount of time. filling, hearty, a lot of flavor
and fiber. then if i wanted spicy something else with
it i could add that on top.

i haven't had decent luck growing lentils here but i
did find adzuki beans taste enough like lentils that i
wanted to try growing them instead, but i didn't have
very good luck growing adzuki beans either. this past
summer i finally got some adzuki beans that are more
adapted to our climate to finish up in time, but the
animals really like to eat the plants so they need to
be more protected than what our fence provides (at the
moment). i had to build up my seed supply this year
so i can't eat them, but next year i'll try to grow an
entire row to see how they do.

um, yeah, ok, sorry, i ramble on about beans given a
chance.


songbird