Wayne Boatwright wrote:
> On Thu 17 Feb 2005 08:48:52p, zxcvbob wrote in rec.food.cooking:
>
>
>> Wayne Boatwright wrote:
>>>
>>>
>>> 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
>
>
> I don't seem to have that problem with short grain rice, although
> perhaps I like more of a bite to it. Soaking overnight should make a
> huge difference and, hopefully, prevent the need to cook it to bits.
>
> Please post your results, and good luck!
>
> Cheers, Wayne
>


I used oriental "sweet rice" again, but this time I soaked it in the
milk for 4 or 5 hours before cooking. [1/2 cup raw rice, 4 cups milk,
3/4 cups sugar, 3 eggs, vanilla, salt] The rice was almost done after
only 10 or 15 minutes of cooking. I turned off the heat and let it
cool, covered, while I ran some errands. The rice continued soaking up
the milk as it cooled. Then I added the eggs and vanilla and beat gently
with a fork and cooked over very low heat until almost a simmer.

I cooked it a little too fast and a little too long after I added the
eggs, so it's not quite as smooth as it could have been, but it's an
improvement over last time. The rice is in identifiable grains this
time, and the custard is fairly smooth. It would have been better to
cook the rice a little longer initially and then temper the eggs and add
them while still hot.

I wonder how it would be without the eggs?

Best regards,
Bob