tag:blogger.com,1999:blog-24170237.post1300530401550798569..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Rice Pudding Again.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-24170237.post-4731601032869258752007-07-03T06:39:00.000+10:002007-07-03T06:39:00.000+10:00Something has been in the back of my mind all day ...Something has been in the back of my mind all day after reading this post, and just now I remembered what it was.<BR/><BR/>I do know someone who made something, a new dish, out of leftover rice pudding.<BR/><BR/>She would make a graham cracker crust then fill it with the leftover rice pudding then top it with sliced canned peaches.<BR/><BR/>It was actually pretty good tasting, for what it was. :)<BR/><BR/>(She had six children, so *no* rice pudding would be allowed to go to waste, ever . . .)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-3072753678102076532007-07-03T01:52:00.000+10:002007-07-03T01:52:00.000+10:00ps. I have recently seen the use of orzo pasta re...ps. I have recently seen the use of orzo pasta recommended for the cooking of "rice" puddings. Have tried it with above recipe. Tasted fine, but I did not like the texture (if made with short-grain, "risotto" rice, the rice in the recipe in my previous post will retain a measure of its original firmness). In addition, whereas rice will absorb the obscene quantities of butter that I put in my puddings, pasta will not. It just floats there or, when cold, coagulates on the surface.<BR/><BR/>I have also seen rosewater recommended as a finishing, post-cooking, addition to rice puddings, but have never tried it. Some Indian restaurants add cardamom pods.<BR/><BR/>Enough for one day. RogerLapinbizarrehttps://www.blogger.com/profile/07686990585795363001noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-32379335575478013962007-07-03T01:41:00.000+10:002007-07-03T01:41:00.000+10:00Just messed up and deleted a comment. Try again. ...Just messed up and deleted a comment. Try again. Much of this will be repetition, since I emailed you on the topic a few weeks back.<BR/><BR/>English 19th & early 20th century cookbooks routinely specify "Carolina rice" for puddings. What remained of the South Carolina rice industry was wiped-out by a hurricane a century ago, but in recent years the old variety, Carolina Gold, is again being cultivated at a single coastal plantation. It is a short-grain rice, similar to, but smaller than, arborio. I have used it with great success as a pudding rice. <BR/><BR/>My approach to preparing rice pudding is totally sybaritic! About 1 US cup of Carolina rice in a casserole with two Imperial pints (sorry about the cross-cultural measurements!) or more of milk and cream, mixed; three or four ounces of unsalted butter, and sugar (for flavour I use a mix of white and light brown sugar), plus a generous quantity of grated nutmeg, and one, or at most two, generous slices of lemon peel, cut with a potato peeler.<BR/><BR/>Bring to boil on stove top, stirring occasionally to separate grains; cover with tightly-cinched foil, then with casserole lid, place in moderate (250-275 F) oven, and leave for two hours or more, until all liquid is absorbed. If black/brown skin desired, uncover and "up" oven temperature to 400F+.<BR/><BR/>Eat as soon as cool enough to be consumed. Also wonderful cold. Devastating to the arteries and waistline, but an ultimate comfort food for those of UK extraction.Lapinbizarrehttps://www.blogger.com/profile/07686990585795363001noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-70555472320497373442007-07-03T01:25:00.000+10:002007-07-03T01:25:00.000+10:00This comment has been removed by the author.Lapinbizarrehttps://www.blogger.com/profile/07686990585795363001noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-9926368339902761812007-07-02T10:50:00.000+10:002007-07-02T10:50:00.000+10:00A pink rice pudding? What a novel idea! My frie...A pink rice pudding? What a novel idea! My friend Mary does a pink Penne A la Vodka, AND a special rice pudding recipe (no leftovers, thank you). With this recipe, the two would match beautifully!T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.com