I made the best rice pudding every the other day. I used my favourite
Greek style rice pudding recipe. It calls for boiling some arborio rice
in water for a few minutes, them adding scalded milk, sugar and a pinch
of salt and cooing it over medium heat for about 40 minutes. Take it off
the heat, beat two eggs, temper them with hot mixture, then add it to
the pot and cook over low heat stirring constantly for 10-15 minutes
until it starts to thicken. Adding raisins during cooking stirring
stage is optional. Instead of raisins I used some chopped dried
apricot.I spotted about a 1/2 cup of dried sweetened cranberries, so I
threw them in too. When it thickened I stirred in some vanilla extract,
poured it into a large bowl and topped with a generous sprinkle of
ground cinnamon.

The basic recipe always turns out nicely. It is a labour of love to have
to spend so much time stirring, but it is really good. The apricots and
cranberries made it even better.

On Thu, 23 Oct 2014 09:21:38 -0400, Dave Smith
> wrote:

> I made the best rice pudding every the other day. I used my favourite
> Greek style rice pudding recipe. It calls for boiling some arborio rice
> in water for a few minutes, them adding scalded milk, sugar and a pinch
> of salt and cooing it over medium heat for about 40 minutes. Take it off
> the heat, beat two eggs, temper them with hot mixture, then add it to
> the pot and cook over low heat stirring constantly for 10-15 minutes
> until it starts to thicken. Adding raisins during cooking stirring
> stage is optional. Instead of raisins I used some chopped dried
> apricot.I spotted about a 1/2 cup of dried sweetened cranberries, so I
> threw them in too. When it thickened I stirred in some vanilla extract,
> poured it into a large bowl and topped with a generous sprinkle of
> ground cinnamon.
>
> The basic recipe always turns out nicely. It is a labour of love to have
> to spend so much time stirring, but it is really good. The apricots and
> cranberries made it even better.

I like rice pudding too and I like your cranberry addition. I rarely
make it because no one else in the family likes it enough for me to
bother very often, but when I do - it's done the Scandinavian way (no
egg). A Danish friend showed me that one.

I made apple crisp last week and included dried cranberries. Going to
do that again - maybe today.

--

Never trust a dog to watch your food.

On 2014-10-23 3:41 PM, sf wrote:

>> The basic recipe always turns out nicely. It is a labour of love to have
>> to spend so much time stirring, but it is really good. The apricots and
>> cranberries made it even better.
>
> I like rice pudding too and I like your cranberry addition. I rarely
> make it because no one else in the family likes it enough for me to
> bother very often, but when I do - it's done the Scandinavian way (no
> egg). A Danish friend showed me that one.


Over the years I have tried many recipes for rice pudding, some with egg
and some without, some on the stove and some baked. This is my
favourite. It takes over an hour, a lot of attention and a lot of
stirring, but every time I do it I am amazed at how good it is. I used
to always do it with raisins, and I know a lot of people don't like
raisins in it. I used to, but I have to say that the chopped dried
apricots and craisins is much better.

>
> I made apple crisp last week and included dried cranberries. Going to
> do that again - maybe today.

Apples and cranberry are a nice combination.

Dave Smith wrote:
>
> On 2014-10-23 3:41 PM, sf wrote:
>
> >> The basic recipe always turns out nicely. It is a labour of love to have
> >> to spend so much time stirring, but it is really good. The apricots and
> >> cranberries made it even better.
> >
> > I like rice pudding too and I like your cranberry addition. I rarely
> > make it because no one else in the family likes it enough for me to
> > bother very often, but when I do - it's done the Scandinavian way (no
> > egg). A Danish friend showed me that one.
>
> Over the years I have tried many recipes for rice pudding, some with egg
> and some without, some on the stove and some baked. This is my
> favourite. It takes over an hour, a lot of attention and a lot of
> stirring, but every time I do it I am amazed at how good it is. I used
> to always do it with raisins, and I know a lot of people don't like
> raisins in it. I used to, but I have to say that the chopped dried
> apricots and craisins is much better.
>
> >
> > I made apple crisp last week and included dried cranberries. Going to
> > do that again - maybe today.
>
> Apples and cranberry are a nice combination.

I use an Afghan recipe that includes slivered almonds and cardamom (no
egg). Every time I've made it for a crowd it gets rave reviews. I
deviate from the recipe a bit in that I serve it warm and topped with a
drizzle of heavy cream.

On Thursday, October 23, 2014 9:21:40 AM UTC-4, Dave Smith wrote:
> I made the best rice pudding every the other day. I used my favourite
> Greek style rice pudding recipe. It calls for boiling some arborio rice
> in water for a few minutes, them adding scalded milk, sugar and a pinch
> of salt and cooing it over medium heat for about 40 minutes. Take it off
> the heat, beat two eggs, temper them with hot mixture, then add it to
> the pot and cook over low heat stirring constantly for 10-15 minutes
> until it starts to thicken. Adding raisins during cooking stirring
> stage is optional. Instead of raisins I used some chopped dried
> apricot.I spotted about a 1/2 cup of dried sweetened cranberries, so I
> threw them in too. When it thickened I stirred in some vanilla extract,
> poured it into a large bowl and topped with a generous sprinkle of
> ground cinnamon.
>
> The basic recipe always turns out nicely. It is a labour of love to have
> to spend so much time stirring, but it is really good. The apricots and
> cranberries made it even better.

Whoa - I stopped at the stirring for 10-15. Since I'm the only guy in my house who likes it, I just wait til Cozy Shack is on sale and treat myself. For a commercial product, theirs is nice and creamy.

If I'm going to put time in making pudding, then I will always prefer bread pudding.

On Thursday, October 23, 2014 9:21:40 AM UTC-4, Dave Smith wrote:
> I made the best rice pudding every the other day. I used my favourite
> Greek style rice pudding recipe. It calls for boiling some arborio rice
> in water for a few minutes, them adding scalded milk, sugar and a pinch
> of salt and cooing it over medium heat for about 40 minutes. Take it off
> the heat, beat two eggs, temper them with hot mixture, then add it to
> the pot and cook over low heat stirring constantly for 10-15 minutes
> until it starts to thicken. Adding raisins during cooking stirring
> stage is optional. Instead of raisins I used some chopped dried
> apricot.I spotted about a 1/2 cup of dried sweetened cranberries, so I
> threw them in too. When it thickened I stirred in some vanilla extract,
> poured it into a large bowl and topped with a generous sprinkle of
> ground cinnamon.
>
> The basic recipe always turns out nicely. It is a labour of love to have
> to spend so much time stirring, but it is really good. The apricots and
> cranberries made it even better.

Rice pudding cries out for nutmeg.

wrote in news:c7a945de-dbcd-4f42-ba92-
:

> Rice pudding cries out for nutmeg.

I've never heard rice pudding say anything.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

wrote in
:

>>> Rice pudding cries out for nutmeg.
>>
>>I've never heard rice pudding say anything.
>
> That's because you were only listening for French

Come on. I said it never said anything, not that it wasn't
francophone, did I :-)

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 2014-10-31 18:57, wrote:
> On Thursday, October 23, 2014 9:21:40 AM UTC-4, Dave Smith wrote:
>> I made the best rice pudding every the other day. I used my favourite
>> Greek style rice pudding recipe. It calls for boiling some arborio rice
>> in water for a few minutes, them adding scalded milk, sugar and a pinch
>> of salt and cooing it over medium heat for about 40 minutes. Take it off
>> the heat, beat two eggs, temper them with hot mixture, then add it to
>> the pot and cook over low heat stirring constantly for 10-15 minutes
>> until it starts to thicken. Adding raisins during cooking stirring
>> stage is optional. Instead of raisins I used some chopped dried
>> apricot.I spotted about a 1/2 cup of dried sweetened cranberries, so I
>> threw them in too. When it thickened I stirred in some vanilla extract,
>> poured it into a large bowl and topped with a generous sprinkle of
>> ground cinnamon.
>>
>> The basic recipe always turns out nicely. It is a labour of love to have
>> to spend so much time stirring, but it is really good. The apricots and
>> cranberries made it even better.
>
> Rice pudding cries out for nutmeg.
>


You can add nutmeg if you want. I grew up with nutmeg on baked rice
pudding. We used to heat up rice with milk and added a dash of nutmeg.
This one that I make is quite complete without it.

I appreciate that a lot of people might avoid this version of rice
pudding because of of the time spent stirring. I confess that it is one
reason I don't make it more often, but it is so good that I think of it
as a labour of love.

On Thursday, October 23, 2014 3:21:40 PM UTC+2, Dave Smith wrote:
> Greek style rice pudding recipe. It calls for boiling some arborio rice
> in water for a few minutes, them adding scalded milk, sugar and a pinch
> of salt and cooing it over medium heat for about 40 minutes. Take it off
> the heat, beat two eggs, temper them with hot mixture, then add it to

Hmm, interesting. Since I had the danish way all my life (without eggs and sugar and raisins - we had cinnamon and sugar on top when serving) this should be an interesting variation. And since my wife is Italian we have arborio rice on hand. I was thinking of making rice pudding one of these days anyway, because I wanted to see if my 1.5y old daughter would like it. Now I have even more reason to do it, with a new recipe to try.

In article >,
says...
>
> On Thursday, October 23, 2014 3:21:40 PM UTC+2, Dave Smith wrote:
> > Greek style rice pudding recipe. It calls for boiling some arborio rice
> > in water for a few minutes, them adding scalded milk, sugar and a pinch
> > of salt and cooing it over medium heat for about 40 minutes. Take it off
> > the heat, beat two eggs, temper them with hot mixture, then add it to
>
> Hmm, interesting. Since I had the danish way all my life (without eggs and sugar and raisins -
we had cinnamon and sugar on top when serving) this should be an
interesting variation. And since my wife is Italian we have arborio rice
on hand. I was thinking of making rice pudding one of these days anyway,
because I wanted to see if my 1.5y old daughter would like it. Now I
have even more reason to do it, with a new recipe to try.

She's sure to love it. With my children I made it sugarfree then
served it with a dod of jam; for the grandchildren I sweeten it before
cooking with a bit of honey.

Janet UK

have you tried lemon peel? http://www.lemonandolives.com/greek-rice-pudding/ sounds like that would freshen it up a bit.