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

f
FITZHAMMER Dec 17, 2007 05:09 PM

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. kare_raisu Dec 17, 2007 07:20 PM

    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. Non Cognomina Dec 17, 2007 08:05 PM

      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
        v
        violabratsche Dec 18, 2007 08:07 AM

        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. ipsedixit Dec 17, 2007 08:49 PM

        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
          f
          FITZHAMMER Dec 18, 2007 03:09 AM

          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. b
          brittle peanut Dec 18, 2007 03:29 AM

          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. amyzan Dec 18, 2007 06:09 AM

            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. a
              anzu Dec 18, 2007 12:12 PM

              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. s
                soupkitten Dec 18, 2007 12:20 PM

                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. p
                  porceluna Dec 18, 2007 02:02 PM

                  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. f
                    foodiemommy Dec 18, 2007 03:31 PM

                    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. j
                      Judyluvs Jan 10, 2008 06:49 PM

                      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.

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