Rice Pudding - WTH am I Doing Wrong?!?!

[Katy]

This is now my third or fourth attempt at making rice pudding (in about 10 or so years). I've never been successful, so I've never rushed out to try and make it again. I decided today to make some for my FIL (again, all I can do to fatten him up, right?!?!)

I dug up a recipe on allrecipe.com. I added all the ingredients. I threw it into the crockpot (and even stirred it every once and a while, since there was no hurry). I look at it now and it looks like all the damn milk has curdled and it's STILL not the right texture and consistency :mad:

What am I doing wrong?!?!? :confused:

Does anyone have a tried and true, idiot-proof recipe - with clear, concise directions broken down for the rice pudding idiot here? This is something I'd really like to be able to make.

Anyone? I'm desparate here...

[bookworm]

I've never made rice pudding (um, so why am I answering?) but it sounds like your problem has to do with not tempering the eggs. If you don't heat the eggs gently, they will cook and look sort of scrambled.

Of course, if there are not eggs in this recipe, there goes my theory :).

[BethIrish]

1. Go to store
2. Buy some Cozy Shack!
3. Feed FIL

:D

Sorry, couldn't resist. I'll check w/my Mom tonight -she has a fantastic recipe!

[katmg]

I agree with the Kozy Shack recommendation - that stuff is AWESOME!

However, I do have a good rice pudding recipe at home. I'll try to get it for you tonight. It doesn't involve a crockpot though...hope that's okay!

[nektarine]

hmmm, i've never made rice pudding in a crockpot (don't even have a crockpot)... i usually just make it on the stove, unless it's a baked version.

but i am a rice pudding whore! can't eat enough of the stuff.

here is a recipe that is pretty much foolproof.
************************************************** *********
from Gourmet

Francoise Joiris of New York, New York writes: "In honor of our firefighters lost on September 11, could you please rerun the article and recipes you published a few years back about Company 18 of the FDNY? This is our local company, and it suffered a great loss of men at the World Trade Center."

We're happy to reprint this recipe, named for firefighter Steve "Gonzo" Gonzalez.


Active time: 1 1/4 hr Start to finish: 3 1/4 hr


ingredients:
2 quarts whole milk
1 cup long-grain white rice (do not rinse)
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon


Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.

Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.

Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.

Cooks' note:
• Pudding can be chilled, covered, up to 3 days.

Makes 6 to 8 servings.
Gourmet
Sugar and Spice
January 2002


it tastes REALLY really good if you make it with basmati rice instead! :)
Kozy Shack is also the bomb, if you don't feel like making your own.

[Jazz]

Mmmm, rice pudding. Thanks for the reminder, I think I'll make some this weekend!

I've never made it in a crock pot either. The recipe I use is from Mark Bittman's How to Cook Everything, and it doesn't have eggs:

1. Bring 2 cups water to a boil in a medium saucepan, stir in 1 cup rice, and a dash of salt. Cover and cook over low heat until almost all the water is absorbed, about 20 minutes (or start at step 2 with leftover rice).

2. Uncover, pour in 2 cups milk and cook, until about half the milk is absorbed. Stir in 3/4 c sugar (or to taste) and 1 t ground cinnamon or ground cardamom, and cook until the rice is very soft and the milk absorbed. Add more sugar if necessary.

3. Spoon into custard cups and serve warm or cold, garnished with whipped cream. This keeps well fro t2 days or more, covered and refrigerated (I skip the cups, and just put it in a single large bowl).

It's really easy! One of the variations (which I haven't tried) is to use coconut milk in place of some or all of the milk, that would definitely up the fat content.

Totally agree with nektarine that basmati (or jasmine) is extra tasty!

[LRL]

Hmmmm- I have always made rice pudding- "Arroz con leche" without the milk having to simmer down. Maybe it gives a different flavor than simmering the milk, but I can't tell the difference (tell me if I am wrong, I have been suspecting that I have lazy tastebuds lately!)

I would give these reccomendations-

- Try to use a short grain rice (mmmm... I've got to try Jasmine)
- I boil the rice like Jazz does, on the stove, and just the water part (I add a cinnamon stick for flavor)
- Then I add a can of sweetened condensed milk and maybe some whole milk to it (I usually make something like 1.5 cups of rice and a whole can of condensed milk.)
- Add some vanilla to taste
- My friend adds rum soaked raisins to her rice pudding, and it is awesome! I use nuts and a cherry though when I serve portions.

Sorry- I know that is not exactly what you are looking for. I use shortcuts for many things in the kitchen, and I never have recipes written out.

HTH a little! It's much easier than simmering down the milk!

[Katy]

I've never made rice pudding (um, so why am I answering?) but it sounds like your problem has to do with not tempering the eggs. If you don't heat the eggs gently, they will cook and look sort of scrambled.
Nope, no eggs, but plenty of curdled milk *sigh* Thanks for answering though (I do that too sometimes) :D


1. Go to store
2. Buy some Cozy Shack!
3. Feed FIL
Why do you think I've never actually made rice pudding from scratch?!?!?! I've always just used Cozy Shack. I was just hoping to make it from scratch - you know, more love and all that.


but i am a rice pudding whore! can't eat enough of the stuff.
We should get you a crown or a teeshirt that says that :D I love it too and remember the days when my grandmother used to make it for us - SO good.


It's really easy! One of the variations (which I haven't tried) is to use coconut milk in place of some or all of the milk, that would definitely up the fat content.
Upping the fat content, that's a great idea. I'd be willing to try that, but first I think I just need to be successful at making the damn thing :rolleyes: But I have faith, with a little help from you ladies, that I can do it!


Hmmmm- I have always made rice pudding- "Arroz con leche" without the milk having to simmer down. Maybe it gives a different flavor than simmering the milk, but I can't tell the difference (tell me if I am wrong, I have been suspecting that I have lazy tastebuds lately!)
Okay, I have plenty of rice (sadly, it is long grain) and enough milk left to give this a try later tonight.

Thank you ladies with all your advice. I'm still open to recipes, interpretations and lessons, so keep 'em coming.

[irish74]

Katy,

Is the rice you are using "converted" like Uncle Ben's? That won't thicken up correctly. I make rice pudding all the time, but have never made it in a crockpot. I think that might be a part of the problem as one of the most important things is the continuous stirring. Do you have the Joy of Cooking? I use the recipe from there and usually use jasmine rice because I like the flavor, but any non-converted rice will do.

I've never had Cozy Shack, but I can certainly vouch for the rice pudding from Trader Joe's. Even my DH can't tell the difference from mine except for the container it's in.

[Katy]

Katy,

Is the rice you are using "converted" like Uncle Ben's? That won't thicken up correctly. I make rice pudding all the time, but have never made it in a crockpot. I think that might be a part of the problem as one of the most important things is the continuous stirring. Do you have the Joy of Cooking? I use the recipe from there and usually use jasmine rice because I like the flavor, but any non-converted rice will do.

I've never had Cozy Shack, but I can certainly vouch for the rice pudding from Trader Joe's. Even my DH can't tell the difference from mine except for the container it's in.

It's regular Mahatma long grain that I was using. No Joy of Cooking, but I'll check that out just to give it another go.

I've done the TJ's rice pudding also. Maybe I should just buy a couple containers and just pretend I made it by transferring it to one of my bowls ;) Or just 'fess up that I can't make it, buy it instead and then make something that I'm actually GOOD at! :D

[irish74]

I can post the Joy of Cooking recipe, but it won't be until I get home about 7pm Pacific Time. The recipe is pretty simple, so if you find another similar it would probably turn out fine. You boil the rice and water until tender, add milk and sugar and cook, stirring constantly until the mixture is like porridge, but overcooking will make it too thick. Add vanilla and put in custard cups in the fridge to cool. I just don't know the amounts off hand.

[Katy]

sfaugustbride, that sounds great. I have a junior league function tonight, so I won't be around until after 9:00 anyway. I'm determined to give it ONE more go.

[mrsface]

I might be too late to be of any help, but I, too, am a rice pudding fanatic. I make a big pot once or twice a month from about October to March, and slightly less regularly the rest of the year. We eat it for breakfast and for dessert...

The recipe I use is pretty easy, just time consuming. But man. it is SOOO good. It's from allrecipes
http://dessert.allrecipes.com/az/CrmyRicPdding.asp


Creamy Rice Pudding
This is my mom's recipe for Rice Pudding. It's the best
I've ever tasted and it gets rave reviews from everyone I
serve it to. Sprinkle with nutmeg or cinnamon, if desired.
For creamier pudding, use short or medium grain rice. Prep
Time: approx. 25 Minutes. Cook Time: approx. 20 Minutes.
Ready in: approx. 45 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Erica G.
--------------------------------------------------------------------------------
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract


Directions
1 In a medium saucepan, bring 1 1/2 cups water to a
boil. Add rice and stir. Reduce heat, cover and simmer for
20 minutes.
2 In another saucepan, combine 1 1/2 cups cooked rice, 1
1/2 cups milk, sugar and salt. Cook over medium heat until
thick and creamy, 15 to 20 minutes. Stir in remaining 1/2
cup milk, beaten egg and raisins. Cook 2 minutes more,
stirring constantly. Remove from heat, and stir in butter and
vanilla. Serve warm.


We sprinkle cinnamon/sugar on top and maybe pour some milk or cream over it. Also, it keeps well for a week and is good cold/warm/hot. Just mix in a little more milk when you reheat it....

[mrsfromage]

are you using low fat milk? maybe it has to be full fat?? not sure.

[Katy]

mrsfromage, I was using regular whole milk (and no eggs) which was why I was so confused.

mrsface, that recipe sounds yummy. I didn't know that rice pudding had eggs in it (wouldn't that make it a custard?)

[katmg]

Here's the recipe from the (original) Rice Hotel in Houston. Recipe courtesy of Treebeard's.

This one is a bit different from some of the other recipes I've seen. The vanilla sauce sounds like a decadent addition...

Pudding:
2 c. milk
1/2 c. sugar
3 eggs, beaten
1 t. vanilla
1/2 c. cooked rice
2 T and 2 t. raisins (can substitute other dried fruits)

Vanilla Sauce:
1/4 c. sugar
1 1/2 t. cornstarch
1 egg, beaten
1 c. milk
1/2 t. vanilla
ground cinnamon

Pudding:
Combine milk, sugar, eggs and vanilla, set aside. Place a scant T. of cooked rice and a t. of raisins in the bottom of each of 8 custard cups. Fill to 1/4" of top with custard mixture. Place cups in a large baking pan and add hot water to come halfway up sides of cups. Bake at 375 for about 30 minutes or untils the tops are golden and a sharp knife comes out clean. Do not overbake. Remove from hot water and cool.

Sauce:
Combine sugar, dissolved cornstarch mixture, and egg in a small bowl and set aside. Bring milk to a boil. Add the sugar mixture gradually and whisk over medium heat about one minute (the sauce will start to thicken). Add vanilla. Cool and spoon over the pudding. Top with ground cinnamon.

[mrsface]

The eggs do make it a little custard-like. It's the proportion of eggs/other liquid that determines how thick it will be. With just the one egg in that recipe, it just makes it a little creamier than having it without.

One of the big 'secrets' of good rice pudding, I think, is slow, steady heat and stirring. It really does take some time- stirring it for 10-15 minutes, but it is SOOO worth it. (Actually, I haven't made just a single batch of that recipe, ummm, ever. I usually just throw in whatever leftover rice I have and scale it appropriately. So, it usually takes 20 minutes of stirring for my giant batches...)

[irish74]

Katy,

I have the recipe for you, I scanned a page out of my cookbook. It also includes all of Joy of Cooking's rice pudding tips. Do you know if there is a way to paste up a pdf here?

Thanks!

[Katy]

Sorry about that sfaugustbride, you PM'd me earlier today (but I got caught up fixing my mistake here on the site). We've turned off attachments (as a space saver on the server), but you can email me through my profile. I'm really looking foward to a good recipe to try out! :D

[tlew12778]

I made that allrecipes one last night. It's really good. If you plan on eating it cold though, I wouldn't let it get too thick and creamy while heating it bc the fridge really solidifies it and you need to add milk to actually make it creamy again. It also never took me 20 minutes for either stage... more like 10. I used a 3 qt calphalon saucepan so I think it actually cooked a little faster.

[Katy]

I had some leftover rice from dinner, so I thought I'd try this *again*. I went with the simple, sweetened condensed milk cheat. So far, so good. It was a little too sweet (and wet) so I cooked up some more rice in the microwave (bad move - I didn't cook it completely). So now I'm waiting for the new rice to get soft and yummy (it's been over an hour already). But I'm telling you, I'm liking it.

[Amy_6405]

I know i'm really late on this one but I got this recipe from Kraft and it turned out pretty good the couple of times i've made it.

Classic Minute Rice Pudding

1-3/4 cups milk
1/2 cup MINUTE White Rice, uncooked
2 Tbsp. sugar
2 Tbsp. raisins
1/4 tsp. salt
1 egg
1/4 tsp. vanilla



COMBINE milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 6 min., stirring occasionally.
BEAT egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 min. until thickened. (Do not boil.)
REMOVE from heat. Let stand 30 min. Serve warm. Store any remaining pudding in refrigerator.