Last night I tried making some rice pudding, and I'm trying to get it
similar to that made by Kozy Shack™.

I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan
and cooked, stirring briskly with a wire whisk, until the rice started
falling apart and the milk was getting thick like a thin gravy. I added
1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
then slowly whisked in about a cup of the hot milk mixture. Then poured
the egg mixture into the saucepan, mixed thoroughly, and brought just to
a boil.

The texture is a little too egg-whitey, and the taste is a little thin.

Next time, I'll use low-fat milk instead of skim (skim was all I had
available), but what else was wrong? Do I need to use just one egg?
Did I cook it too long after adding the eggs? I think it needs more
vanilla.

I know short grain rice would work better, but I'm working with jasmine
rice or long grain rice because that's the kind that's a staple in our
house, and I want to be able to make this with leftover rice.

Thanks, and best regards,
Bob

zxcvbob wrote:

> Last night I tried making some rice pudding, and I'm trying to get it
> similar to that made by Kozy Shack=99.
>
> I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan=

> and cooked, stirring briskly with a wire whisk, until the rice started
> falling apart and the milk was getting thick like a thin gravy. I adde=
d
> 1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
> then slowly whisked in about a cup of the hot milk mixture. Then poure=
d
> the egg mixture into the saucepan, mixed thoroughly, and brought just t=
o
> a boil.
>
> The texture is a little too egg-whitey, and the taste is a little thin.=

>
> Next time, I'll use low-fat milk instead of skim (skim was all I had
> available), but what else was wrong? Do I need to use just one egg?
> Did I cook it too long after adding the eggs? I think it needs more
> vanilla.
>
> I know short grain rice would work better, but I'm working with jasmine=

> rice or long grain rice because that's the kind that's a staple in our
> house, and I want to be able to make this with leftover rice.

You're right. It would have been better with short grain rice like arbori=
o,
but I have used left over basmati. You need a little bit of salt in it. =
It
would be much better with whole milk than skim. That is probably why it
tasted thin. The milk, sugar and egg amounts sound about right, though yo=
u
could use as much as a 1/2 cup of sugar and a little more vanilla. It is
also great with ground cinnamon sprinkled on top at the end.

Rice pudding really needs slow cooking. Try simmering the rice in the mil=
k
for a while. Then after the eggs have been properly tempered and added ba=
ck
into the pot, cook over low heat, stirring constantly. Do no let it boil=
=2E
This last part takes 15-20 minutes. It is the part that makes rice puddin=
g
labour intensive, but it is also the crucial step in making a creamy smoo=
th
rice pudding.



BTW where are the raisins?

In article >, zxcvbob
> wrote:

> Last night I tried making some rice pudding, and I'm trying to get it
> similar to that made by Kozy Shack�.
>
> I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan
> and cooked, stirring briskly with a wire whisk, until the rice started
> falling apart and the milk was getting thick like a thin gravy. I added
> 1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
> then slowly whisked in about a cup of the hot milk mixture. Then poured
> the egg mixture into the saucepan, mixed thoroughly, and brought just to
> a boil.
>
> The texture is a little too egg-whitey, and the taste is a little thin.
>
> Next time, I'll use low-fat milk instead of skim (skim was all I had
> available), but what else was wrong? Do I need to use just one egg?
> Did I cook it too long after adding the eggs? I think it needs more
> vanilla.
>
> I know short grain rice would work better, but I'm working with jasmine
> rice or long grain rice because that's the kind that's a staple in our
> house, and I want to be able to make this with leftover rice.
>
> Thanks, and best regards,
> Bob

Almond extract. Maybe 1/4 tsp. There's not much in the dessert world
that can't be improved with almond extract. Fact.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

Dave Smith wrote:
>
> You're right. It would have been better with short grain rice like arborio,
> but I have used left over basmati. You need a little bit of salt in it. It
> would be much better with whole milk than skim. That is probably why it
> tasted thin. The milk, sugar and egg amounts sound about right, though you
> could use as much as a 1/2 cup of sugar and a little more vanilla. It is
> also great with ground cinnamon sprinkled on top at the end.

I did add a generous pinch of salt, I just forgot to mention it.

> Rice pudding really needs slow cooking. Try simmering the rice in the milk
> for a while. Then after the eggs have been properly tempered and added back
> into the pot, cook over low heat, stirring constantly. Do no let it boil.
> This last part takes 15-20 minutes. It is the part that makes rice pudding
> labour intensive, but it is also the crucial step in making a creamy smooth
> rice pudding.

I did simmer the cooked rice in the milk for a while; until the rice
started falling apart. How do you know when it's done after adding the
eggs? Use a thermometer and cook to 185 degrees (or some other
setpoint)? Or is there a color or texture change like there is with
custard? I didn't see it change last night, but maybe that's because I
cooked it too fast after adding the eggs.

> BTW where are the raisins?

Raisins are for *bread* pudding.

Thanks for your help,
Bob

On Mon, 07 Feb 2005 09:57:47 -0500, Dave Smith >
wrote:

>BTW where are the raisins?

I've only made rice pudding twice. The more recent time, Crash said, "This
is good, but there's something missing." I asked, "Raisins?" Yup, that
was it.

Crash doesn't LIKE raisins! Some people's kids!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

zxcvbob wrote:

>
>
> I did simmer the cooked rice in the milk for a while; until the rice
> started falling apart. How do you know when it's done after adding the
> eggs? Use a thermometer and cook to 185 degrees (or some other
> setpoint)? Or is there a color or texture change like there is with
> custard? I didn't see it change last night, but maybe that's because I
> cooked it too fast after adding the eggs.

You just keep stirring slowly until it starts to thicken. I usually find it takes
15-20 minutes over low heat. It's not the type of thing I usually have the
patience for when cooking, but it's worth it for good rice pudding. Boiling it
leads to separation. If you can keep it just under a boil and stir slowly and
constantly you will get a creamy smooth texture. Bear in mind that it thickens
slightly when cooled.

> > BTW where are the raisins?
>
> Raisins are for *bread* pudding.

There seems to be two schools of thought on raisins in rice pudding. Some people
hate insist they be omitted while others insist they go in. I go for the latter.

"zxcvbob" > schreef in bericht
...
> Last night I tried making some rice pudding, and I'm trying to get it
> similar to that made by Kozy Shack™.
>
> I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan
> and cooked, stirring briskly with a wire whisk, until the rice started
> falling apart and the milk was getting thick like a thin gravy. I added
> 1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
> then slowly whisked in about a cup of the hot milk mixture. Then poured
> the egg mixture into the saucepan, mixed thoroughly, and brought just to
> a boil.
>
> The texture is a little too egg-whitey, and the taste is a little thin.
>
> Next time, I'll use low-fat milk instead of skim (skim was all I had
> available), but what else was wrong? Do I need to use just one egg?
> Did I cook it too long after adding the eggs? I think it needs more
> vanilla.
>
> I know short grain rice would work better, but I'm working with jasmine
> rice or long grain rice because that's the kind that's a staple in our
> house, and I want to be able to make this with leftover rice.
>
> Thanks, and best regards,
> Bob

I have no idea how Kozy Shack rice pudding is supposed to taste, but isn't
saffron one of the typical rice pudding ingredients? Although important for
the colour it also contributes (a bit) to the taste. And as said elsewhere
in this thread your type of rice is not ideal. Same remark for skim milk.
Rice pudding has a fair amount of calories, so the few extra calories from
semi-skimmed of preferably whole milk won't make the difference
I make mine in a "au bain marie pot" (no idea how you would actually call
this, but it's a pot with built in room for boiling water in the bottom) so
it can simmer very slowly.
And I just taste to know when it's done

On Mon, 7 Feb 2005 17:44:31 +0100, "Dana" > wrote:

>I make mine in a "au bain marie pot" (no idea how you would actually call
>this, but it's a pot with built in room for boiling water in the bottom) so
>it can simmer very slowly.

Yours sounds classier, but I've always known those to be double boilers.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

zxcvbob wrote:
> Last night I tried making some rice pudding, and I'm trying to get it
> similar to that made by Kozy Shack™.
>
> I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan
> and cooked, stirring briskly with a wire whisk, until the rice started
> falling apart and the milk was getting thick like a thin gravy. I added
> 1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl,
> then slowly whisked in about a cup of the hot milk mixture. Then poured
> the egg mixture into the saucepan, mixed thoroughly, and brought just to
> a boil.
>
> The texture is a little too egg-whitey, and the taste is a little thin.
>
> Next time, I'll use low-fat milk instead of skim (skim was all I had
> available), but what else was wrong? Do I need to use just one egg? Did
> I cook it too long after adding the eggs? I think it needs more vanilla.
>
> I know short grain rice would work better, but I'm working with jasmine
> rice or long grain rice because that's the kind that's a staple in our
> house, and I want to be able to make this with leftover rice.
>
> Thanks, and best regards,
> Bob


Maybe whatever "Kozy Shack" is might be baked? Rice pudding never
tastes right to me unless it is baked.

Dana wrote:

> I have no idea how Kozy Shack rice pudding is supposed to taste, but isn't
> saffron one of the typical rice pudding ingredients? Although important for
> the colour it also contributes (a bit) to the taste.

Typical? I suppose you could add a bit of saffron to it but I have never seen
a rice pudding recipe that called saffron or tasted any that had it.

> And as said elsewhere
> in this thread your type of rice is not ideal. Same remark for skim milk.
> Rice pudding has a fair amount of calories, so the few extra calories from
> semi-skimmed of preferably whole milk won't make the difference

I have used left over basmati for rice pudding. It certainly is not ideal. It
lacks the taste and texture of the short grained rice that makes rice pudding
so good.

> I make mine in a "au bain marie pot" (no idea how you would actually call
> this, but it's a pot with built in room for boiling water in the bottom) so
> it can simmer very slowly.
> And I just taste to know when it's done

I grew up on baked rice puddings. I wish they were as nice as the one that I
make on the stove in a process that takes well over an hour and involves lot
of stirring.

On Mon 07 Feb 2005 09:59:34a, Damsel in dis Dress wrote in rec.food.cooking:

> On Mon, 7 Feb 2005 17:44:31 +0100, "Dana" > wrote:
>
>>I make mine in a "au bain marie pot" (no idea how you would actually call
>>this, but it's a pot with built in room for boiling water in the bottom) so
>>it can simmer very slowly.
>
> Yours sounds classier, but I've always known those to be double boilers.
>
> Carol

Humph! A lot you know! I wouldn't want to eat it after it's been in Marie's
Bath...

Wayne

On Mon, 07 Feb 2005 12:00:30 -0500, George > wrote:

>Maybe whatever "Kozy Shack" is might be baked? Rice pudding never
>tastes right to me unless it is baked.

I've had it both ways, and preferred baked. I have no clue where the
recipe I used is anymore, or I'd share it.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On 7 Feb 2005 17:03:33 GMT, Wayne Boatwright > wrote:

>On Mon 07 Feb 2005 09:59:34a, Damsel in dis Dress wrote in rec.food.cooking:
>
>> On Mon, 7 Feb 2005 17:44:31 +0100, "Dana" > wrote:
>>
>>>I make mine in a "au bain marie pot" (no idea how you would actually call
>>>this, but it's a pot with built in room for boiling water in the bottom) so
>>>it can simmer very slowly.
>>
>> Yours sounds classier, but I've always known those to be double boilers.
>>
>> Carol
>
>Humph! A lot you know! I wouldn't want to eat it after it's been in Marie's
>Bath...

At our house, that would be referred to as Marie Soup.

Damsel, fluttering eyelashes
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dana wrote:
> "zxcvbob" > schreef in bericht
> ...
> > Last night I tried making some rice pudding, and I'm trying to get
it
> > similar to that made by Kozy Shack=99.
> >
> > I put 1 cup of steamed rice and 2 cups of skim milk in a heavy
saucepan
> > and cooked, stirring briskly with a wire whisk, until the rice
started
> > falling apart and the milk was getting thick like a thin gravy. I
added
> > 1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium
bowl,
> > then slowly whisked in about a cup of the hot milk mixture. Then
poured
> > the egg mixture into the saucepan, mixed thoroughly, and brought
just to
> > a boil.
> >
> > The texture is a little too egg-whitey, and the taste is a little
thin.
> >
> > Next time, I'll use low-fat milk instead of skim (skim was all I
had
> > available), but what else was wrong? Do I need to use just one
egg?
> > Did I cook it too long after adding the eggs? I think it needs
more
> > vanilla.
> >
> > I know short grain rice would work better, but I'm working with
jasmine
> > rice or long grain rice because that's the kind that's a staple in
our
> > house, and I want to be able to make this with leftover rice.
> >
> > Thanks, and best regards,
> > Bob
>
> I have no idea how Kozy Shack rice pudding is supposed to taste, but
isn't
> saffron one of the typical rice pudding ingredients? Although
important for
> the colour it also contributes (a bit) to the taste. And as said
elsewhere
> in this thread your type of rice is not ideal. Same remark for skim
milk.
> Rice pudding has a fair amount of calories, so the few extra calories
from
> semi-skimmed of preferably whole milk won't make the difference
> I make mine in a "au bain marie pot" (no idea how you would actually
call
> this, but it's a pot with built in room for boiling water in the
bottom) so
> it can simmer very slowly.
> And I just taste to know when it's done



To me, Kozy Shack rice pudding has a bit of a carmelized sugar taste.
(Suprisingly, their sugar free version also has this quality.) I've
not made rice pudding so I have no idea which version would best result
in this taste. Extra rice never lasts very long in our house. If
there is leftover rice, my daughter has it with milk, sugar, and
cinnamon for dessert. (And sometimes breakfast the next morning.)

Heidi

"Dave Smith" > schreef in bericht
...

> Typical? I suppose you could add a bit of saffron to it but I have never
seen
> a rice pudding recipe that called saffron or tasted any that had it.

Then it must be typical for Belgium or for my family, because that's the
only rice pudding I know. I thought it's use was widespread, but you're
right, the majority of recipes does not use saffron.

<snip>

> I grew up on baked rice puddings. I wish they were as nice as the one that
I
> make on the stove in a process that takes well over an hour and involves
lot
> of stirring.

Could you tell me in short how a baked rice pudding is made? I'm just
curious because it seems to be different from what I call baked rice
pudding. (Add extra egg in the stove top rice pudding and pour it in an oven
dish which has been coated with butter and breadcrumbs. Bake. Let it cool
and sprinkle powder sugar on top.)
I only like baked rice pudding actually

Our latest favorite rice pudding recipe comes from Fine Cooking
magazine. The author believes that medium grain rice makes the best
creamy textured rice pudding - long grain not enough starch, short grain
too much starch.

For you to use leftover rice, I suspect you could cut down on the amount
of milk and the cooking time.

Classic Rice Pudding
serves 4

4 C whole milk
1/2 C raw medium-grain rice
pinch salt
1 split vanilla bean ( or 1 1/2 t vanilla extract)
2 large egg yolks
1/3 C sugar

Place milk, rice, salt, and vanilla bean into a large heavy saucepan (if
you're using the extract, add it at the end of cooking) Bring to boil
over high heat, stirring constantly. Reduce heat to low, cover and
simmer gently, stirring occasionally for 15 minutes. Uncover and
continue to simmer, stirring frequently, until the rice is tender and
the pudding is reduced to 3 1/2 C - about 8 minutes. It is important
the pudding simmer and not boil and you will need to stir constantly to
prevent scorching.

In a bowl, whisk the egg yolks, sugar and vanilla extract (if using).
Slowly add to cooked mixture and whisk constantly. Cook pudding over
low heat stirring until mixture coats the back of a spoon - about 1
minute. Remove from heat and pour into serving bowl. Remove vanilla
bean, if using, and scrape out seeds and stir them into the pudding.
Cover the pudding with plastic wrap on the pudding surface to keep a
skin from forming.

Serve pudding hot, warm or cold as desired.


marcella

On Mon 07 Feb 2005 10:32:45a, Damsel in dis Dress wrote in
rec.food.cooking:

> On 7 Feb 2005 17:03:33 GMT, Wayne Boatwright > wrote:
>
>>On Mon 07 Feb 2005 09:59:34a, Damsel in dis Dress wrote in
>>rec.food.cooking:
>>
>>> On Mon, 7 Feb 2005 17:44:31 +0100, "Dana" >
>>> wrote:
>>>
>>>>I make mine in a "au bain marie pot" (no idea how you would actually
>>>>call this, but it's a pot with built in room for boiling water in the
>>>>bottom) so it can simmer very slowly.
>>>
>>> Yours sounds classier, but I've always known those to be double
>>> boilers.
>>>
>>> Carol
>>
>>Humph! A lot you know! I wouldn't want to eat it after it's been in
>>Marie's Bath...
>
> At our house, that would be referred to as Marie Soup.
>
> Damsel, fluttering eyelashes

See how you are?!? You are a wicked, wicked, woman!

Wayne

Dave Smith > wrote in message >...
> zxcvbob wrote:
>
> > Last night I tried making some rice pudding, and I'm trying to get it
> > similar to that made by Kozy Shack=99.
> >
> > I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan=
>
> >

Thank you for the recipe, i have tried it out and it works superbly.

Dana wrote:

>
> > I grew up on baked rice puddings. I wish they were as nice as the one that I
>
> > make on the stove in a process that takes well over an hour and involves lot
>
> > of stirring.
>
> Could you tell me in short how a baked rice pudding is made? I'm just
> curious because it seems to be different from what I call baked rice
> pudding. (Add extra egg in the stove top rice pudding and pour it in an oven
> dish which has been coated with butter and breadcrumbs. Bake. Let it cool
> and sprinkle powder sugar on top.)

A baked rice pudding is basically a sweet baked custard with rice in it, some
raisins and a bit of nutmeg. You cook rice, or use leftover rice, beat eggs,
milk and sugar together, add the rice and bake in the oven until it's set. From
my experience it usually yields a custard dish with a layer of rice at the
bottom. The recipes I checked call for three eggs and 2 cups of milk. The stove
top recipe I use has openly two eggs and 4 cups of milk, but still only the same
1/2 cup of sugar.


> I only like baked rice pudding actually

That was the only rice pudding I knew for years, but once I discovered the stove
top version in a Greek cookbook I haven't been able to go back to the baked one.

On 7 Feb 2005 18:35:01 GMT, Wayne Boatwright > wrote:

>On Mon 07 Feb 2005 10:32:45a, Damsel in dis Dress wrote in
>rec.food.cooking:
>
>> Damsel, fluttering eyelashes
>
>See how you are?!? You are a wicked, wicked, woman!

People in glass houses ....

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dana wrote:

>
> Then it must be typical for Belgium or for my family, because that's
the
> only rice pudding I know. I thought it's use was widespread, but
you're
> right, the majority of recipes does not use saffron.

Is it possible that your family used an Indian recipe, or some version,
for rice pudding? Zarda, an Indian rice pudding, uses saffron (and a
few other spices plus nuts, butter, and cream) for a very good-tasting
rice pudding.

>
> Could you tell me in short how a baked rice pudding is made?

This is about the simplest recipe you'll ever find. Also no eggs.

Old-Fashioned Rice Pudding

1 qt milk
1/4 cup raw long-grain rice
1/2 cup sugar
1/2 tsp salt
1/2 cup seeded raisins (optional)
1 tsp vanilla extract
1/4 tsp grated nutmeg

Preheat oven to 300 F. Mix milk, rice,sugar, and salt in a 6-cup
buttered casserole and bake, uncovered, for 2 hrs, stirring the mixture
every half hour. If the raisins are not soft and fresh, let them stand
in water to cover while the pudding bakes. Drain and add to the
pudding. Add the vanilla and nutmeg and mix carefully. Bake the
pudding without stirring about 30 mins longer, or until the rice is
very tender. Serve warm or cold.

Mac

On Mon 07 Feb 2005 12:56:15p, Damsel in dis Dress wrote in rec.food.cooking:

> On 7 Feb 2005 18:35:01 GMT, Wayne Boatwright > wrote:
>
>>On Mon 07 Feb 2005 10:32:45a, Damsel in dis Dress wrote in
>>rec.food.cooking:
>>
>>> Damsel, fluttering eyelashes
>>
>>See how you are?!? You are a wicked, wicked, woman!
>
> People in glass houses ....
>
> Carol

My next one will be bulletproof glass, at least! :-)

Wayne

On 7 Feb 2005 21:09:11 GMT, Wayne Boatwright > wrote:

>On Mon 07 Feb 2005 12:56:15p, Damsel in dis Dress wrote in rec.food.cooking:
>
>> On 7 Feb 2005 18:35:01 GMT, Wayne Boatwright > wrote:
>>
>>>On Mon 07 Feb 2005 10:32:45a, Damsel in dis Dress wrote in
>>>rec.food.cooking:
>>>
>>>> Damsel, fluttering eyelashes
>>>
>>>See how you are?!? You are a wicked, wicked, woman!
>>
>> People in glass houses ....
>>
>> Carol
>
>My next one will be bulletproof glass, at least! :-)
>
>Wayne

What? You're afraid of little ol' me?

Carol, looking all innocent-like
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:

> I've had it both ways, and preferred baked. I have no clue where the
> recipe I used is anymore, or I'd share it.

I've tried both too, and I prefer baked too. Although, when I bake it,
I tend to make it a bit too dry.

But it doesn't bother me too much, since this way I have an excuse to
save some for the next day. Otherwise I'd eat it all right away.

I let the pudding sit overnight in fridge and dry up, so that I can
basically cut pieces out of it. Then, I fry the pieces in butter, adding
a little bit of cream.

Obviously, it has to be pretty dry to begin with to be able to do this,
but the end result is wonderul. And even though I don't like my pudding
with raisins, sometimes I make a soup with raisins, prunes and other
dried fruit, that I serve the pudding with.

--
Mikko Peltoniemi
Film & Video Editor, Avid Technician at large.
http://www.discountcadavers.com

"zxcvbob" > wrote in message
...
> Last night I tried making some rice pudding, and I'm trying to get it
> similar to that made by Kozy Shack™.
>
> I put 1 cup of steamed rice and 2 cups of skim milk in a heavy saucepan
> and cooked, stirring briskly with a wire whisk, until the rice started
> falling apart and the milk was getting thick like a thin gravy. I added
> 1/3 cup of sugar and 1/2 tsp vanilla. Beat 2 eggs in a medium bowl, then
> slowly whisked in about a cup of the hot milk mixture. Then poured the
> egg mixture into the saucepan, mixed thoroughly, and brought just to a
> boil.
>
> The texture is a little too egg-whitey, and the taste is a little thin.
>
> Next time, I'll use low-fat milk instead of skim (skim was all I had
> available), but what else was wrong? Do I need to use just one egg? Did I
> cook it too long after adding the eggs? I think it needs more vanilla.
>
> I know short grain rice would work better, but I'm working with jasmine
> rice or long grain rice because that's the kind that's a staple in our
> house, and I want to be able to make this with leftover rice.
>
> Thanks, and best regards,
> Bob
--------------------------

My first thoughts are *butter*; especially because of using the skim milk.
I also didn't notice any salt, cinnamon, or nutmeg in your post ( it may be
there but I didn't see it ). Other than that, it looks similar to what
I do/use. I use long grain all of the time because that's what we keep in
stock. I recently tried jasmine but didn't really notice a difference. Oh,
and I'd bump up the vanilla to a full teaspoon. Jo Dee Messina

Cyndi

"zxcvbob" > wrote in message
...
> Dave Smith wrote:
>>
>> You're right. It would have been better with short grain rice like
>> arborio,
>> but I have used left over basmati. You need a little bit of salt in it.
>> It
>> would be much better with whole milk than skim. That is probably why it
>> tasted thin. The milk, sugar and egg amounts sound about right, though
>> you
>> could use as much as a 1/2 cup of sugar and a little more vanilla. It is
>> also great with ground cinnamon sprinkled on top at the end.
>
> I did add a generous pinch of salt, I just forgot to mention it.
>
>> Rice pudding really needs slow cooking. Try simmering the rice in the
>> milk
>> for a while. Then after the eggs have been properly tempered and added
>> back
>> into the pot, cook over low heat, stirring constantly. Do no let it
>> boil.
>> This last part takes 15-20 minutes. It is the part that makes rice
>> pudding
>> labour intensive, but it is also the crucial step in making a creamy
>> smooth
>> rice pudding.
>
> I did simmer the cooked rice in the milk for a while; until the rice
> started falling apart. How do you know when it's done after adding the
> eggs? Use a thermometer and cook to 185 degrees (or some other setpoint)?
> Or is there a color or texture change like there is with custard? I
> didn't see it change last night, but maybe that's because I cooked it too
> fast after adding the eggs.
>
>> BTW where are the raisins?
>
> Raisins are for *bread* pudding.
>
> Thanks for your help,
> Bob
----------------------

I don't know what effect the longer (?) simmering did; quite frankly, I
rarely even cook mine on the stove top any more as I generally make the rice
pudding with leftover rice. But on the rare occaions that I actually cook
rice specifically for rice pudding I cook it on the stove top as I normally
would with the exception of using milk in lieu of water - then I stir in all
the other stuff - eggs, more milk, butter, salt, vanilla, a little bit of
cinnamon and nutmeg (sometimes raisins).

Cyndi

"Rick & Cyndi" <

<snip>
I recently tried jasmine but didn't really notice a difference. Oh,
> and I'd bump up the vanilla to a full teaspoon. Jo Dee Messina
>
> Cyndi ---------------------

Replying to my own post... "Jo Dee Messina"? Oops... don't know how that
got there... sorry. Wasn't meant to be part of the recipe. LOL

Cyndi

wrote in news:1107798356.295365.271600
@l41g2000cwc.googlegroups.com:

Extra rice never lasts very long in our house. If
> there is leftover rice, my daughter has it with milk, sugar, and
> cinnamon for dessert. (And sometimes breakfast the next morning.)
>

Gosh, I haven't done that for years. When we were kids, Mum would sometimes
give us rice (hot - so if it was leftover, it was heated up) with milk and
sugar on it for breakfast. Don't think we added cinnamon, though.

Rhonda Anderson
Cranebrook, NSW, Australia

Dave Smith > wrote in
:

> Dana wrote:
>
>
>> I only like baked rice pudding actually
>
> That was the only rice pudding I knew for years, but once I discovered
> the stove top version in a Greek cookbook I haven't been able to go
> back to the baked one.
>

We hardly ever had baked rice pudding when I was growing up (baked
custard, and baked coconut custard, but not rice). My mum used to make
creamed rice, which is made on the stove top like your pudding, but
doesn't use any eggs. I don't have the recipe she used (wish I did). I've
not tried making it recently, though I have bought it ready made at the
supermarket. Found this recipe, though, and thought I might try it again
- http://www.lemonmyrtle.com.au/lemon_...myrtle_creamed
_rice.asp

We always just had Calrose in the house (medium grain) so that would have
been what Mum used. I have arborio, though, so will try that.

Rhonda Anderson
Cranebrook, NSW, Australia

Damsel in dis Dress wrote:
> On Mon, 07 Feb 2005 12:00:30 -0500, George > wrote:
>
>
>>Maybe whatever "Kozy Shack" is might be baked? Rice pudding never
>>tastes right to me unless it is baked.
>
>
> I've had it both ways, and preferred baked. I have no clue where the
> recipe I used is anymore, or I'd share it.
>
> Carol
Carol,
I received a recipe years ago that calls for evaporated milk. But if
you go to this link there are several baked rice pudding recipes. Maybe
you'll find the one you used to have.

http://www.cooks.com/rec/search/0,1-...udding,FF.html