|By bakerman on Sunday, July 04, 1999 - 08:21 pm: Edit|
did anyone every make rice pudding with sliced apples, raisins, of course rice, evaporated, carnation milk, milk, eggs and then complete the recipe by baking. have to tell you it is out of this world. let me hear from you.
|By Dana on Tuesday, July 06, 1999 - 06:21 pm: Edit|
Hey, bakerman. Your rice pudding sounds interesting. When I make rice pudding(big batches in hotel pans), I usually simmer the rice and milk in a pot until almost tender(about 30 min.)Then I mix my custard base(yolks and half-half, cinnamon,vanilla, raisins)and temper it with the hot rice. Pour it into a greased pan and bake. Do you bake your in a water bath?
|By Lorraine on Thursday, September 09, 1999 - 12:12 pm: Edit|
ounce a week I do 6 litres of rice pudding. Using arobrio rice slow cooked with sugar and milk and then at end of cooking add cream. All on stovetop.
It's plain but loved!
|By Lorraine on Thursday, September 09, 1999 - 12:13 pm: Edit|
once a week I do 6 litres of rice pudding. Using arborio rice slow cooked with sugar and milk and then at end of cooking add cream. All on stovetop.
It's plain but loved!
|By vbean on Wednesday, June 07, 2000 - 02:51 am: Edit|
I make mine like Lorraine, I cook the rice with milk and vanilla bean. When it's done I add the sugar and chill. I the fold in whipped cream. I have done the baked method (my greatgrand mothers is like that).
I have worked in many kitchens that bake their rice ( limited stove top).
I prefer rice pudding without egg.
|By stef on Wednesday, June 07, 2000 - 05:14 am: Edit|
I like to make mine like my father makes it.The greeks call it Rizogalo.And cook the rice with milk & lemon rind.When rice is soft add sugar& 2 tsp cornflour, and cooked until creamy.Cooled & poured into glass dishes, sprinkle with cinnamon,and refrigerated until cold.
My father has used pasta for this when we ran out of rice.
It`s simple and lovely.
|By CountryBaker on Friday, June 09, 2000 - 12:36 am: Edit|
I start of with cooked rice and add a custard mixture of eggs, milk, sugar, vanilla and nutmeg. I then bake it in a 350 to 375 degree oven. I do not use a water bath. This is almost the same mixture used for bread pudding. I often add raisins and have used pineapple. My grandmother use to add lemon at times and omitted the nutmeg. You can also put pats of butter on top before you put it in the oven. This is the traditional rice pudding made by older people in the magnolia state. And is the one prefered by most people in the area.