To all rice pudding lovers: Add losts of skinless, slivered almonds to your recipes. Crunchy and delicious. I use golden raisins sted of black ones. Dried cherries are good, too. Definitely soak them in rum or brandy overnight first! – Rusty

From Epicurious, this is a tried and true.

http://www.epicurious.com/recipes/recipe_views/views/109350

I like spice, so I use the pods and pistachio instead of cashews. There are many variations on Kheer.

If you love rice pudding, try making a Rice Kheer with almonds, pistachios and some cardamon. Its very delicious and smells wonderful.

I put pineapple instead of rasins in my rice pudding if I feel a need for fruit. It’s funny, I’m the only one in the family that likes rice pudding or tapioca pudding. Everyone else complains about the texture.

Nummy!

Alice

I’d forgotten the "flies" in rice pudding. My Father called them that, too. Also called chocolate jimmies on ice cream "ants." Didn’t stop us from eating either, but I got my share of dirty looks when ordering.

Hadn’t had, or thought about rice pudding in ages, and then a couple of years ago I ate at a Malaysian restaurant (now closed) in Quincy Market in Boston. A friend ordered the black rice dessert, which was truly delicious, a soft, sticky dark-colored spicy rice pudding.

Flash forward to this Christmas and one of my guests wanted to make a rice pudding recipe (which I think she got from the NY Times Sunday Mag). Seasoned with cardamom, and I believe containing coconut milk. Made it with long-grain white rice but it was almost the same as the black rice from the restaurant.

quote:

Originally posted by shortchef

Recently I had oral surgery and have had to go on a soft diet. Having grown tired of pudding, Jello, etc., I thought about rice pudding. Haven’t had any homemade since my grandmother made it for me. That was when I was eight years old and she came to stay with us when my brother was born. I am now collecting Social Security. Anyway, I found a wonderful recipe and want to share it with you. Here it is:
2 1/2 cups whole milk
1/3 cup raw rice
1/8 teaspoon salt
1 egg
1/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoons ground cinnamon (optional but good)
1/3 cup raisins
Combine milk, rice, and salt in heavy saucepan, bring to a boil. Reduce heat to low and simmer until rice is tender (about 20 mins.). Stir frequently.
In a small mixing bowl, whisk brown sugar and egg. Add half a cup of the hot rice mixture, beating quickly to blend. Add egg mixture back into the pan and stir, on low heat, for 10 mins. or so, until thickened. Do not boil! Stir in vanilla, remove from heat, stir in the raisins. Serve warm or cold. Makes about 4 servings, less if you’re really craving it.[:p][:p][:p]

I always soak my rasins in brandy or spiced rum the night before [:D]

I was never a fan of rice pudding.Last week an elderly Italian woman gave my wife a container of rice pudding that was made with a quality vanilla ice cream and a small grain rice. Needless to say, I am now a fan of rice pudding.

I too love rice pudding. Have you been to "rice to riches"? it’s like an ice cream shop except with rice pudding. there are so many flavors it’s delicious!

I love Rice pudding. Thje best I’ve had is Roddity’s restaurant in Chicago’s Greektown.

I’ve had some RP in local East Indian Restaurants. Often featured on the menu.
A bit different: more like sweet rice soup (much more thin) – good spice, rather tasty.

If you don’t mind delayed gratification, you can make the first part of the recipe foolproof by cooking it in a double boiler. You don’t have to worry about it boiling or burning, but it does take about two hours as opposed to twenty minutes.

In graduate school, we went through a phase of looking for good eats for cheap. I had a rice pudding phase. I went through about 10 recipes; boiled and baked. My favorite ended up being something like taking all the ingredients, including raw rice, mixing them up, and popping it all into the oven, and cooking until dry, i.e, the rice cooked. It came out pretty good.