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.
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"how to" Q: breakfast rice pudding
