Wayne Boatwright wrote:
> 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


The rice was cooked to pieces, although it was definitely still
noticable in the pudding as little "bits". Even after all that cooking,
the bits of rice were still a bit hard in the middle until it spent the
night in the fridge. The actually pudding part was wonderful.

I think by soaking the rice in the milk next time, I won't have to
overcook the rice to get it done all the way thru. That's the problem I
always have with short-grain rice -- I can't get it done in the middle
without overcooking it. Soaking should fix that, plus it will simplify
the recipe. That's my theory anyway; I will test it this weekend.

Best regards,
Bob