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Thread ID: 92981	2008-08-30 07:37:00	Recipe wanted	beetle (243)	PC World Chat

Post ID	Timestamp	Content	User
701382	2008-08-30 07:37:00	Ok i made a rice pudding . tastes just fine, but i think i would be better to actually follow a recipe.:p anyone got a tried and true recipe? not a huge big one, just a small family sized one please.... all my recipe books say put an egg in except one recipe, and i dont always have eggs, and this recipe i made i didnt add eggs. Thank you:confused: beetle	beetle (243)
701383	2008-08-30 07:47:00	an egg???????? :eek: I've just started making them when I have the kids, and reckon I've got it sussed. Started with a recipe and varied it..... Suggest for your needs: 1/2 cup (ish) medium grain rice about 1.5 cups milk about 1 cup cream ( a lot but makes end product more creamy...oddly enough) 2 teaspoons vanilla extract/essence good dousing of cinnamon 1/4 cup approx. sultanas 1/2 cup caster sugar and I cook it for about an hour or so on about 140-ish. Usually is a bit dry at the end, so chuck in more milk. And let it sit out of the oven and the rice just absorbs it. You might have to experiment....more/less sugar.....more/less cinnamon......but after two or three you'll have it sussed and it's damn good. Bonus is it's a cheap dessert.	allblack (6574)
701384	2008-08-30 09:33:00	2 Teaspoons vanilla? Geeps, that's a lot no?	joemac (9739)
701385	2008-08-30 09:41:00	delia smith rice pudding 175 ml) pudding rice 410 g) evaporated milk 570 ml) whole milk 40 g) golden granulated or caster sugar 1 whole nutmeg 25 g) butter round ovenproof dish diameter 23cm and 5cm deep lightly buttered. Pre heat the oven to gas mark 2/300F/150C. This is simplicity itself because all you do is mix the evaporated milk and whole milk together in a jug then place the rice and sugar in the ovenproof dish pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface (it may seem a lot but it needs it) then finally dot the butter on top in little flecks. Pop the dish in the oven on the centre shelf and leave it there for 30 minutes then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes then pop the dish back in the oven to cook for another hour this time without stirring. At the end of this time the rice grains will have become swollen with pools of creamy liquid all around them and of course all that lovely skin! Wonderful served warm with the plums in marsala (qv). This is the real thing a mass of creamy rice and a thick brown speckled nutmeg skin. Dont forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges. Serves 4	zqwerty (97)
701386	2008-08-30 11:36:00	There are 2 types of rice pudding. I think both taste good. One is where you you have your rice precooked (use short grain, it plumps up better) use about a cup of precooked rice. Beat up 2 eggs. add a pinch of salt if you wish, add 4 tablespoons sugar and 2 cups milk. Put rice in a buttered oven proof dish and pour over the egg mixture. Bake slowly (around 160C) until set. That one is like a rice custard. The other one takes much longer, but the end effect is creamier. Wash 2-3 tablespoons rice (short grain), put rice into an oven proof dish, with 600 ml milk (full cream), 25 g sugar and add any flavouring. I prefer vanilla. Grate a little nutmeg over the top and bake at least 2 hours around 150C. cheers, Marnie	Marnie (4574)
701387	2008-08-30 13:36:00	:drool :drool :drool If you need a taste tester....:D	rob_on_guitar (4196)
701388	2008-08-30 20:43:00	Wash 2-3 tablespoons rice (short grain), put rice into an oven proof dish, with 600 ml milk (full cream)...That doesn't sound like much rice. Is it a more of a milk pudding with a bit of texture?	Jen (38)
701389	2008-08-30 21:06:00	That doesn't sound like much rice. Is it a more of a milk pudding with a bit of texture? It's the way our grandmothers probably cooked it, in the days when electricity prices weren't sky high..possibly in their wood or coal range ovens. It is still printed in the Edmonds cookery books.	Marnie (4574)
701390	2008-08-31 00:05:00	Look for and buy if you can find it Ambrosia Devon creamed rice the best in the world and definitely no Vanilla why do Kiwi's insist in putting it into everything yuck	gary67 (56)
701391	2008-08-31 01:34:00	Ok well thats really nice of you to all help and some sound nice and yum . . . . . . . and taste testers have to be present to collect . . . . . . . . . . . . i dont deliver . :p i did 6 tablespoons of rice, and 2 and a bit cups of milk, and a large amount of tablespoons of sugar . and put in oven which was cooking a chicken casserol so it was probably a bit hot, and i left it to do its thing . . . . . . . . . . . . . was yum, and probably could have done with a bit more milk . sultanas? Vanilla? and cant remember what else i thought was odd . . . . . . but will give those other ones a go . and that ambrosia stuff? where in the supermarket? tinned or what? thanks all beetle :)	beetle (243)
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