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Rice Pudding Experts-----Help!!!

Thinking about getting creative and making Asian "inspired" rice pudding, but to take it a step further turn the rice pudding into rice balls and serving them in chinese takeout containers with chopsticks as a passed item for my holiday party.

I'd love your advice/opinion.......does this sound appealing or weird??? ....can you actually make rice pudding balls?.....what can I do to make them Asian???

Can't wait to here your thoughts!!!

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  1. Flavorings:
    Star anise
    Candied Ginger
    Cashews

    A topping of crunchy crumbled fortune cookies.

    Not sure if you could get the pudding dry enough for balls...Chinese soup spoons?

    1. How about a variation on Arancini (Italian risotto balls)?

      Try this:

      2 cups cooked rice or risotto
      2 eggs, beaten
      1/2 c sugar
      2 tbsp sweetened condensed milk
      1.5 cup panko bread crumbs
      Fresh grated ginger to taste
      Dash or two of ground anise or 5 spice to taste
      1/3 cup dried coconut, flaked
      1/2 tsp kosher salt

      Combine everything but 1/2 cup of panko crumbs. Mix gently until well incorporated. If mixture is too dry, add a little more sweetened condensed milk.

      Heat about 2" vegetable oil in a large sauce pan to about 350 degrees F.

      Take about 2 tbsp of mixture and roll into a ball. Coat with remaining panko crumbs. Fry in hot oil, turning occasionally, until golden brown. Remove from hot oil and drain, then toss in ground cashews if desired.

      1 Reply
      1. re: Non Cognomina

        This sounds fabulous! My first inclination is to make sure each little ball has a gem in it, whether it's a little bit of candied ginger, or dried plum or a nut or a dollop of red bean paste or....
        How about, as a variation, some of the balls rolled in sesame seeds?
        My local asian bakery sells little sesame balls that are deep fried, made with sticky rice ....it must be a flour, I guess, and with a filling, as I suggested.
        I just looked it up...made wuith glutinous rice flour.

        AnnieG

      2. Well, the obvious would be green tea flavoring.

        Also might consider things like red or green beans, taro, yam or chrysanthemum.

        But, what's with the chopsticks?

        1 Reply
        1. re: ipsedixit

          Thanks everyone.....I love all of your ideas. I have never made Italian Rice Balls, but am going to give it a try! and with an Asian spin I think they will be delicious!! I don't know what I was thinking with the chopsticks, but come to think of it, I don't think they are necessary!!!! Anyway, thanks again!!!!

        2. Think about Indian styles of milk sweets -- those are quite thick and can formed into a ball; you just have to use copious amounts of either boiled down milk or supplement with dried milk. And a goodly amount of sugar.

          1. Consider using a combination of black rice (which is actually dark purple) and short grain asian rice to get a lavender rice pudding. I first saw this in Sherry Yard's Desserts by the Yard. I'd only ever cooked a white or a dark purple rice pudding before, and not thought to mix them. The black rice I can find easily here is labeled "forbidden rice" at a Chinese grocery, but there are other names, too. You can use coconut milk to make the pudding after cooking the rice in water, if you want a southern asian flavor. (Do not add matcha for green tea flavor if you do this, as the mixture will be an unappealing brown.)

            1. Actually, I've eaten a sort of version of this in Southeast Asian restaurants-- they have sticky rice balls (probably made with glutinous rice and coconut milk and sugar)--so it has more of a firm rice consistency than pudding, but they do keep together. It went really well with mangos.

              1. i make a variation of rice pudding with arborio rice simmered in coconut milk. it's simple and pretty rad. bet you could add sweetened adzukis, ginger, almonds, toasted coconut, etc. i like the mango suggestion too. if you really wanted to get weird, berries taste fabulous with coconut, i've discovered. it's a tough call whether it would be better to keep it as a pudding in small cups (or maybe serve one dollop of it in soup spoons for a cocktail party) or make it into rice balls. . .

                1. I'm suddenly remembering an old Martha recipe, probably 5 yrs old now, for a rice pudding with ginger, strong enough to have some heat to it. It was on the cards that come in the Living magazine.... so good, but I think it was just regular rice pudding plus fresh ginger...

                  1. Personally I think the balls would be weird, but a rice pudding is always welcome. What about giving each guest enough of a serving to have for breakfast the next day, and making a Filipino-style champorado (chocolatey rice pudding), which is a favourite breakfast treat.

                    1. Is the rice pudding thick enough to retain a round shape? How about wrapping a portion in a piece of plastic wrap, then twisting the plastic untill the pudding forms a ball and tie-ing off the the packet until it sets? It might need further chilling, or after forming it, roll the ball into a coating like a hand dipped candy truffle.