On Thu 17 Feb 2005 08:34:42p, zxcvbob wrote in rec.food.cooking:

> Ken wrote:
>> I saw some arborio rice and decided to buy it on a whim. I was
>> thinking that it was the right rice to use in rice pudding, short grain
>> and creamy. But when I just went on-line for recipes, most called for
>> just plain rice, which would be long grain, or they specifically said
>> long grain white rice. Was I wrong in thinking that arborio was the
>> traditional for rice pudding? What would happen if I substituted the
>> arborio for long grain white rice in a pudding recipe?
>>
>> The easiest solution is to just find a recipe that calls for arborio
>> and follow that. It's just that I was surprised because I thought most
>> of the recipes would call for arborio. One thing I did notice is that
>> the long grain puddings are baked and not made on the stove.
>>
>> Any traditionalists out there want to clue me in?
>>
>> TIA,
>>
>> Ken
>>
>
>
> I made some very good rice pudding last week using oriental "sweet
> rice". It was by far the best I've ever made. Here's what I did:
>
> 1/2 cup sweet rice, uncooked
> 4 cups lowfat milk, divided
> 3/4 cup sugar
> 1 Tbsp butter or margarine
> 1/8 tsp salt
> 2 tsp vanilla extract
> 3 eggs
>
> Cook the rice in 2 cups of the milk, covered, over *extremely* low heat
> until it makes a gooey mess. Stir occasionally so it doesn't burn. Add
> the remaining 2 cups of milk, sugar, butter, and salt. Cook over low
> heat, stirring constantly, until it comes to a boil. Allow to cool to
> about 120°. Beat in the eggs and vanilla. Continue beating at low
> speed with electric mixer over low heat until it almost reaches a
> simmer. Pour into bowls and refigerate, or grate nutmeg over the top
> and serve hot.
>
> * * *
>
> I think it can be simplified quite a bit next time by soaking the rice
> in the milk overnight (in the refrigerator.) Then combine everything
> except the eggs and vanilla and cook over low heat until the rice is
> soft and the milk is thickened. Temper the eggs, add the vanilla, and
> mix back into the hot mixture. Beat at low speed over low heat until
> it's done.
>
> Best regards,
> Bob
>

I hate to say this, Bob, but this sounds like rice "slop"! What could
possibly be left of the rice after all that cooking and beating except goo.

Sorry, but I like "rice" in my rice pudding, regardless of what kind of
rice is used.

Cheers,
Wayne