Rice Pudding Recipe Question
I am going to make a simple rice pudding tonight. I've never made it before. I am looking for one that isn't made with any flour. I'd prefer one that isn't eggy. I want creaminess, but not gloppiness. I don't want excess rice--no clumpiness. This recipe seems to be close to what I am looking for, I will use 2 cans of evaporated milk to enhance creaminess and I will reduc the rice to 1/3 maybe. I don't want excess rice to pudding ratio.
To the rice pudding experts, how does this recipe sound as I have revised it?
Made the pudding with some adjustments-I cracked the arborio rice a bit in the spice grinder, added a touch of orange extract along with vanilla. My only issue was that the sugar amount was way too much for me. For anyone making rice pudding for the first time, add the sugar toward the final 15 min of cooking and taste as you adding by tablespoon. I had to add extra milk toward the end to reduce the sweetness. For about 4 cups of milk 2-3 tbsp of sugar would have worked better for me. Also the sides of the pan scorched a little as I kept stirring while the pudding cooked.
Here's a simple stove top recipe -
cook 1c of rice in 2c of water with a pinch of salt (normal rice cookery)
add 2c of milk, 1/2-1c of sugar. Cook another 30 minutes till rice is soft, and the mix is starting to thicken. Timing is not critical.
It can be seasoned in various ways. Cinnamon is common. Some like raisins. Sugar can be adjusted to taste. Butter and beaten eggs (properly tempered) can be added near the end to add richness and body, but aren't necessary. Evaporated milk can be used in place of regular. Same for coconut milk.
A pudding like this can be adjusted in various ways to suit your taste.
Agree with goodhealthgourmet -- no need for flour. That's the starch quotient there.
Another option may be doing a coconut rice pudding. Meaning, you use already cooked Jasmine rice (according to package directions). You stir this into a pot of heated coconut cream, heavy cream and any sort of aromatics with granulated sugar to taste. I have a soft spot for straight vanilla or a bit of cardamom steeped into the cream mixture. Star anise is good as well. It's always creamy. Leftovers are good cold, too.