easy rice pudding?
- edinaeats Jan 19, 2005 08:57 AM
I made rice pudding last nigth using whole grain brown rice and it took two hours- plus had to chill.
anyone know of an easier route?
Never used brown rice, but here's a quick and delicious technique that I adapted from Rick Bayless' "Mexico: One Plate at a Time"...
1 cinnamon stick
several large strips of orange zest
1 cup rice (medium grained)
4 cups milk
1/2 tsp salt
3/4 cup sugar
1/2 cup dried fruit (optional)
ground cinnamon (optional)
3/4 cup honey or melted piloncillo (Mexican brown sugar)
- Add cinnamon stick and zest to a large pot of water and bring to boil.
- Add rice and boil for 10 minutes
- Drain rice, add rick, cinnamon, and zest back to pot along with the milk, salt, and sugar. Simmer over medium heat, stirring frequently, for about 15-20 minutes.
- Remove from heat, remove cinnamon stick and zest, stir in dried fruit.
- Portion into serving bowls, stir in ground cinnamon, and top with a drizzle of honey or piloncillo.
Total time is about 30 minutes.
Now, I don't quite understand what you mean by chill. I like to eat my rice pudding while it's still considerably warm. So I find that after taking it off the heat, adding in the last few ingredients, putting it into unwarmed serving bowls (e.g., straight out of the cupboard), topping with honey, and walking it to the table, it's the perfect temperature. If you really wanted it cooler, you could pour the pudding into a metal bowl, set that bowl into a larger one filled with ice water, and put the whole contraption in the fridge. I'm sure it'll cool very quickly. But in my opinion, that would be ruining a good thing.
I used to make rice pudding from leftover white rice, although I haven't done it in years. Why not try that? You could either use leftovers or buy some already cooked (plain) from a nearby restaurant? (I don't know where you are, so I don't know how convenient that would be.) Would that help to shorten the process appreciably?
That'll work, as it is essentially what I am doing in my recipe by boiling for 10 minutes (a tip I picked up on these boards). If I want to skip the shortcut and make a more decadent pudding, I just cook the raw rice, and everything else, in milk from the get-go. Doing so requires about 1.5 to 2 times as much milk.
The Dinosaur BBQ cookbook has a version calling for parboiled long-grain rice (ie, Uncle Ben's) - cuts down on the time a bit. Here's a paraphrased version:
Mix 1 quart half-n-half, 1 cinnamon stick, 1/4 lime peel (in one piece, white pith removed), 1/2 c. sugar, pinch of kosher salt in a large saucepan. bring to a simmer on medium high heat. Add 3/4 c. Uncle Ben's and turn heat to low. sturr occasionally for 35-40 mins or until rice grains are just tender.
then, in another bowl, whisk 3/4 c. heavy cream, 2 yolks (lightly beaten), 2 tsp vanilla, 2 tbsp brown sugar, 2 tbsp dark rum. fold into the cooked rice mixture and heat over medium heat for a few minutes, stirring until it begins to thicken. remove from heat, remove the cinnamon stick and lime peel. serve as is or garnish with mango and whipped cream.
I like to make rice pudding using Japanese sushi rice because of its high starch content. It breaks down easily, lending a thicker mouthfeel to it.
How is brown rice pudding? Is it just chewier than white ones? I'd think it's a better pudding from a low carb point of view...