Irritable Bowel Syndrome Message Boards | Re: Will's Dreamy Lemon Rice Pudding

Hi there,

Heather has been beating me over the head to get on the board and help you with my rice pudding. Just a word of warning, it is hard for me to always find the time to post but I promise to try my best and be responsive.

I haven't made this recipe in a while because we have been so busy; actually, Heather works me to death so you guys should talk to her about that.

I will give you a couple of tips and then I will try to make it in the next week so I am sure of what I am talking about.

First, I would suggest trying to make the Cantonese Jok, this will help you get the feel of working with rice. Actually, this pudding was inspired by the Jok my Sifu taught me to make. He is the most incredible man I have ever met and I regard him as my father!
By the way, if you are really sick, this is the recipe you should be making for yourself. It is actually a healing food in the Chinese Five Element healing tradition for spleen imbalance and weakness. Your spleen also supports your stomach/pancreas strength.

Second, I was reading Eating for IBS and there might be a mistake that I will have to verify by making the recipe to make sure. Anyway, the beaten eggs need to be folded in at the very end. The idea is that it doesn't take long for the eggs to cook and you only want to cook them long enough to do so.

Which brings me to third. To temper the eggs you have to take a little of the hot milk out and set aside to temper just before you add the whipped eggs to the rice mixture. After you set aside the soy milk mixture (for tempering) add your rice a little at a time to the rest to the almost boiling soy (maybe one cup, then the next and so on) so that you can beat the mixture without it getting too heavy in the wisk. Let the rice cook a little to soften it up and then beat it. This breaks it down and is the basis for the pudding. If you have made the Jok like I said, you will have a better idea of what I am talking about. You see, some of the rice will cook down more making the pudding and some of the rice will cook down less and some of the rice will cook even less so you have something too chew on a bit.

Anyway, once all of the rice is added and the whole thing is starting to thicken (this takes a while and I really beat all of this up. Get yourself a large wire whisk; almost impossible without one) I add the tempered (whipped to soft peaks) eggs being careful to fold it in. The whole thing should only have to cook another 5 to 10 minutes and you should see the right consistency at this point.

To temper, whip in the hot soy milk lightly, just enough to get it mixed together. You will have to reheat it as it will have cooled down too much.

Good luck. If you make this right, I believe you will go out of your mind with the results and won't be able to stop talking about it. Forgive me but, truth be told, it is the best rice pudding I have ever had and rice pudding has always been my favorite since I can remember.

William the Rice Pudding Man

Edited by Heather (08/15/03 12:39 PM)

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