"how to" Q: breakfast rice pudding
#47131 - 02/28/04 11:11 PM
|
|
|
|
|
|
Hi all,
I'm am in the middle of trying to make the breakfast rice pudding from Heather's "Eating . . . " book.
I've been simmering and stirring for more than an hour now!!
But the rice is still kind of hard at the center of each grain. Maybe I don't understand rice pudding -- I really have no experience with it, except vague memories of eating it decades ago.
What's the problem here? Maybe it's the rice itself; I just bought it at Trader Joes and I've never had it before. It is the short grain type. Maybe it's supposed to be hard, and this just isn't the recipe for me? But it tastes "not yet done" to me.
But then, that's usually my reaction to risotto at supposedly good restaurants too. Same problem -- hard grains that seem "not done."
Maybe I just don't like this particular type of rice dish?
I think that, unless you guys can straighten me out, I'll try making the pudding with cooked rice next time.
Any other suggestions?
Tomorrow morning, I'm going to try the jok soup from the book. According to a message from "Will" about his dreamy rice pudding, which I stumbled upon, making that recipe should teach me about making rice pudding. We'll see. The rice is now soaking in the baking soda/water/salt/canola-oil mix.
Print
Remind Me
Notify Moderator
|
|
|
Hi Marty,
I just saw your post. How'd the rice pudding turn out?
I made this dish a long time ago, but I substituted raisins for the banana. I had no problem with the rice; I bought the rose rice that the recipe calls for.
I thought it was excellent, and I liked it a lot -- BUT it didn't keep well, turning hard and crusty in the fridge -- so the trick is to eat it all in one sitting! [I'm just kidding.]
I haven't tried Will's lemon rice pudding, but it sounds yummy. I have so much of that rose rice left over, it might be a good recipe to try.
Maybe it was the rice you bought, I don't know. Do you have a lot of rice left over? Why not give Will's recipe a try; that should determine the answer for you.
Bev
--------------------
<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
Print
Remind Me
Notify Moderator
|
|
|
Well, eventually, I had to go to bed. So, I have rice pudding with a bit of crunch!
I may take it now and mix it with some more rice milk (I ran out of soy) and cook it some more.
The jok is still simmering.
Can anyone describe "the consistency of porridge"?
So far, the jok does not seem to be thick enough.
Alas!
Maybe it is this particular rice?
Print
Remind Me
Notify Moderator
|
|
|
Did you cook the rice first...the lemon pudding recipe calls for 3 cups of cooked rice....
Print
Remind Me
Notify Moderator
|
|
|
Which recipe did you do. You said breakfast rice pudding so I'm assuming that is the banana one, right? Which rice did you use and did you soak it first. I think mine turned out a bit on the chewy side. I didn't care for that one. I like the lemon one though.
Print
Remind Me
Notify Moderator
|
|
|
though I've made this recipe with a couple different types of short grain white rice. I usually use sushi rice, the Rose brand. That type of rice will cook pretty quickly, and because there's a large amount of liquid in the recipe the rice will start to disintegrate in about 30 minutes.
What's the exact type of rice that you used? And did you soak it first according to the recipe directions?
Sorry this isn't turning out for you. 
- H
--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
Print
Remind Me
Notify Moderator
|
|
|
Japanese rice is the only rice that I will eat (hmmm...something to do with spending my childhood in Japan?  ). Japanese rice is wonderful for breakfast, lunch and dinner.
Print
Remind Me
Notify Moderator
|
Posts
