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.
I like spice, so I use the pods and pistachio instead of cashews. There are many variations on Kheer.
sounds good to me, fabulousoyster. Got a recipe to share with me?[:p]
If you love rice pudding, try making a Rice Kheer with almonds, pistachios and some cardamon. Its very delicious and smells wonderful.
Never tried pineapple, Alice, but that sounds great. Next time I make it I’ll use that. A variation of the recipe I posted was in the Pittsburgh Post-Gazette food section yesterday. It’s the only other one I ever saw that uses brown sugar and was contributed by a Portuguese chef. He says it’s Portuguese style. His contained a little heavy cream along with the milk. One of my Indian friends told me she uses grated coconut in hers. That would be nice with the pineapple, wouldn’t it?
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.
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.
I always soak my rasins in brandy or spiced rum the night before [:D]
Big Butt BBQ
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.
NYNM, I have had that one too, in Frederick, MD at the Bombay Grill. It was delicious! They offered it on their lunch buffet as dessert, and it was served ice cold. What a delicious ending to a spicy meal. Too bad they had such tiny dessert dishes, I must have looked like a pig when I went back three times…
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.
You must be logged in to reply to this topic.