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rice pudding

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  • adamstoler Nov 13, 2000 08:40 PM
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the REAL mccoy....not blue ridge farms adulterated...not packaged...but the stuff you could find in german delis about20-25 years ago-lucious, melt in your mouth,,slightly cinammony but not too sweet...and none of this $15 a dessert imitation stuff from overpriced restaurants...
now...any suggestions on where to find this?

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  1. How abouut B&G Dairy on Second Avene? I seem to recall it being on the menu from when I frequented the counter in the late 60s/early 70's. I'd be surprised if there menu has changed much

    8 Replies
    1. re: mark

      Marino Bros. in No. Flushing has great Rice & Tapioca pudding. The Whitestone Deli on Clintonville Street has Not only great rice pudding & potato salads, but also those little silver cups with egg custard.
      Regards,
      JK

      1. re: john knoesel

        you're probably looking specifically to purchase or be served rice pudding, but it's one of the easiest things to make deliciously. about a cup of sticky white rice, cooked, twice or three times as much milk, as much sugar as you want, vanilla, one egg; bring it to a boil and cook and stir it until it gets creamy. it's kind of foolproof and outrageously good.

        1. re: emily

          Hi Emily,
          From what I hear, Angela's on 187th and Ft. Washington has it made by the boss's wife--it's pretty good, but don't know if it's worth a special trip (not to mention the slightly abusive ambiance).
          BTW, did I thank you for the "Holiday Inn" movie suggestion? It's wonderful.

          1. re: Alison

            that's right by my neighborhood! i've never noticed angela's; i'll have to check it out. glad "holiday inn" worked out for you. it doesn't get much better than that.

            1. re: emily

              Can't think I'd recommend anything else there (and maybe the r.pudding isn't as good as your homemade anymore--let me know!)I'm sure you'd know the place; it's pink and right across from "Bleah." Meet you at Santiagos.

          2. re: emily
            d
            Don and Linda

            Hi,
            I'm coming in on this discussion rather late but can you tell me at which point I would add the raisins to your recipe, Emily? Don grew up in Boston, and he insists that raisins are required for the perfect flavor.
            Thanks,
            Linda

            Link: http://thetravelzine.com

            1. re: Don and Linda

              i guess it would depend on whether you like your raisins more plump or more chewy. you could dump them in at the beginning for plumpness or at the end for chewiness. or even soak them in some wonderful liquor or boil them in a bit of water till they're plump and make their own liquor and add them before serving. i think raisins are more traditional in a baked rice pudding, and i personally prefer the stirred kind.

              dried apricots would also be wonderful.

        2. re: mark
          f
          Frank Language

          B & H Dairy may still have the original sign, but their menu has changed pretty radically since the 60s and 70s. Their most recent management promotes it as "vegetarian/health", but they may still serve rice pudding; I don't know.

          Veselka serves a crock of rice pudding (also available for takeout) with a dab of whipped cream on top for about $2.95.

        3. Good rice pudding can be had at Italian Farms on the corner of 37th Ave. and 80th or 81st Street, I forget which, in Jackson Heights.