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

Hi, Will. I am very appreciative of your taking the time to respond to my query! I, too, love rice pudding, and really am keen to make this one work. I will definitely try the Cantonese Jok first.

I think you are quite right that there is an error in the cookbook. It says to add the tempered egg whites BEFORE the rice, and you are saying they go in near the end, which makes perfect sense as otherwise, as I found, they disintegrate. (I'm even wondering if they need to be cooked at all? Before my ibs days, my husband used to make a lovely tapioca pudding in which you removed the tapioca/egg/milk mixture from the heat at the end of the cooking time, and THEN folded in the beaten egg whites. The egg whites were beaten with sugar which gave them more integrity, I think, in terms of withstanding the heat and mass of the tapioca.)

Also, a couple of questions: you say in your email to FOLD in the egg whites. Do you just use a spoon, or a whisk? Do you fold them into the entire mixture, or just sort of the top layer of it so as not to lose their perkiness? And do you continue to whisk the mixture frequently after folding them in, or just let the whole thing meditate? When you say "right consistency," am I looking at the end for sort of a souffl� type consistency in which the whites are still fluffy?

Both I and my husband enjoy cooking, and are loving the recipes from the two books, having made about 30 of them in the last 6 weeks with great success. This is the only one that I've had trouble with, and I think once I "get it," it'll be a favourite! So thanks again for taking the time to give me such a full reply.
Linda

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