Why did my rice pudding fail?
I had a quart of whole milk, something I rarely keep in the house, that was expiring and decided to make rice pudding. I went out and bought medium grain rice, as I thought my arborio and Uncle Ben's wouldn't fare well. I followed the recipe on the box, except doubled it:
1 qt. whole milk
2 cups medium grain rice
pinch of salt
1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1 tsp. vanilla
1/2 cup raisins
1/2 cup sugar
4 beaten eggs
Boiled rice, milk, spices, raisins and sugar for 15 minutes as per directions with lid on. Beat up 4 eggs, poured some rice mixture into eggs to temper and then all back into pot. Left on stove another 10 minutes with heat off. Covered with foil to serve at room temperature after dinner for 90 minutes. When it came time to serve it, the rice was really, really al dente, almost crunchy, and stuck together really hard, not creamy. Didn't resemble anything near rice pudding that I am familiar with. Thank goodness ingredients were pretty cheap, threw the whole thing away! What happened? Anyone have a better recipe (one that is foolproof)??
I start with cooked rice, and I make it more like a flan or custard. I put the rice in a buttered casserole and then pour the warm egg/sugar/milk/spice liquid over it. I bake it, uncovered, in a hot water bath at 325 degrees, until the custard is set (the time depends on the quantity I make). I like to use basmati rice (white or brown works) -- it gives it a little extra flavor.
Sounds to me like your rice didn't cook.
I've always made my rice pudding with cooked rice, as opposed to uncooked. I'm not sure if that's the difference or not. I would imagine that it would take a bit longer than 15 minutes of simmering to make the uncooked rice tender. That's my only guess!
I'll look for the recipe I've used when I get home and post it.
Definatley just needs way more than 15 minutes of initial simmer time. I've not made rice pudding in anything less than industrial sized batches (for 200+ people) in a while, but if you're starting with uncooked rice, you need to simmer it with the milk (and spices/sugar) until it is nearly cooked. Not fully done...you don't want to end up with mush, but pretty close.
I also don't use eggs...but that's just me. My version ends up as more of a sweet risotto then a custard in texture. Either way, just simmer longer for the intial cook stage.
Proportions of the recipe look funny. The recipes that I have been using call for cooking the rice in the normal 1:2 ratio (1 cup rice, 2 water) till the water is absorbed (e.g. 15min), then adding that to milk (at least 4 cups for this amount of rice), and cooking that till creamy. Eggs and butter can be added near the end for extra richness and thickening. Of course include the sugar and spices. Your recipe might work if you started with 2 cups of COOKED rice.