On Saturday, January 20, 2018 at 3:06:42 AM UTC-6, Julie Bove wrote:
> "Doris Night" > wrote in message
> ...
>
> > And if you need caster sugar, just process some regular sugar in a blender
> > for a few minutes.
>
> Is caster sugar the same as powdered? Because that's what you get when you
> do that.
>
>
No, it's regular sugar that has been processed until super fine. As
suggested, put your regular sugar in a blender or food processor and
whirl until very, very fine.

On Saturday, January 20, 2018 at 6:17:35 AM UTC-6, Cindy Hamilton wrote:
>
> > Is this the standard amount of sugar used for rice pudding?? I made
> > a batch several months ago and it had hardly any sugar in it at all
> > and it was V-E-R-Y bland.
>
> Did it have any salt in it?
>
> Cindy Hamilton
>
>
I honestly don't recall, but it was exceedingly plain, I could discern
no sweetness at all with the tiny bit of sugar it called for. It was
more like rice without anything in it. When I eat 'pudding' I expect
it to have a certain degree of sweetness and this just fell flat.

On Sat, 20 Jan 2018 14:28:38 -0000, Janet > wrote:

>In article >, says...
>>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "Julie Bove" wrote in message news >> >
>> >
>> > "Ophelia" > wrote in message
>> > ...
>> >> For MrD particularly Who knows, it might change your mind ...
>> >>
>> >> https://www.thespruce.com/easy-tradi...1870&utm_term=
>> >
>> > I should imagine that the double cream and caster sugar might be hard to
>> > come by.
>> >
>> > ===
>> >
>> > When? Now or when i was growing up? We have/had both.
>>
>> I meant in the USA. We have neither.
>
> The USA has heavy cream, and white sugar. Just use whatever white
>sugar you have, warm the milk and dissolve the sugar in it.

We have double cream and caster sugar in backwards li'l Canada, so I
don't know why the US wouldn't have them. Sometimes you actually have
to look for them on the shelf or ask someone or maybe try a different
store, but they can be found.

I do most of my shopping in a store called No Frills because it's way
cheaper than the other grocery stores. Sometimes you can't get certain
things there, so you have to go to a more expensive store. But they do
have caster sugar aka superfine sugar. For double cream, I have to
drive down the road to Sobeys.

Doris

On Sat, 20 Jan 2018 04:17:28 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 19, 2018 at 4:50:22 PM UTC-5, wrote:
>> On Friday, January 19, 2018 at 12:51:36 PM UTC-6, Sheldon wrote:
>> >
>> > Absolutely... a whole nutmeg is enough for 100 batches.
>> > I like rice pudding but I much prefer tapioca pudding made with pearl
>> > tapioca.
>> >
>> >
>> Is this the standard amount of sugar used for rice pudding?? I made
>> a batch several months ago and it had hardly any sugar in it at all
>> and it was V-E-R-Y bland.
>
>Did it have any salt in it?
>
>Cindy Hamilton

Rice pudding is considered a rather bland food... hospital food...
it's rice, milk, and eggs after all. If you want jazzed rice pudding
then you need to add stuff to jazz it up; instead of cinnamon use hot
chili powder... canned crushed pineapple works, with coconut milk and
rum. Use pan toasted rice, add candied ginger, soy sauce, toasted
sesame oil, dust with white pepper, and enjoy Fly Lice pudding... get
creative and use that mixture to stuff egg roll wrappers, deep fry and
serve with hot Chinese mustard.

On Sat, 20 Jan 2018 06:06:16 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, January 20, 2018 at 8:49:59 AM UTC-5, Doris Night wrote:
>> On Sat, 20 Jan 2018 01:06:32 -0800, "Julie Bove"
>> > wrote:
>>
>> >
>> >"Doris Night" > wrote in message
>> .. .
>> >> On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
>> >> > wrote:
>> >>
>> >>>
>> >>>"Ophelia" > wrote in message
>> ...
>> >>>> For MrD particularly Who knows, it might change your mind ...
>> >>>>
>> >>>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>> >>>
>> >>>I should imagine that the double cream and caster sugar might be hard to
>> >>>come by.
>> >>
>> >> In the great scheme of things, it won't matter if you don't have those
>> >> exact correct ingredients.
>> >>
>> >> Regular whipping cream can easily be substituted for double cream. And
>> >> if you need caster sugar, just process some regular sugar in a blender
>> >> for a few minutes.
>> >
>> >Is caster sugar the same as powdered? Because that's what you get when you
>> >do that.
>>
>> I suppose if you left it in the blender for long enough you'd get
>> powdered sugar, but not if you only processed it for a minute or two.
>>
>> http://www.differencebetween.info/di...nd-icing-sugar
>>
>> Doris
>
>Of course, U.S. "confectioner's sugar", which is what we generally use
>for icing, has about 3% cornstarch in it. Perhaps that's not enough to
>worry about in this recipe.
>
>Cindy Hamilton

Ordnary granulated sugar works just fine as a sweetener as it
dissolves.

On Sat, 20 Jan 2018 14:32:29 -0000, Janet > wrote:

>In article >, says...
>>
>> > wrote in message
>> ...
>> > On Sat, 20 Jan 2018 07:19:59 -0000, "Ophelia" >
>> > wrote:
>> >
>> >>I should imagine that the double cream and caster sugar might be hard to
>> >>come by.
>> >
>> > Not at all.
>> >
>> > Double cream is heavy whipped cream in the US,
>> > and caster sugar is super fine granulated.
>> >
>> >
>> > Caster sugar is readily available on Amazon.
>>
>> I see that it is but it's very expensive. I also see that "Baker's Sugar"
>> comes up as that. I tried that stuff once. Horrible. Tried it in cookies
>> that I had made countless times before and it ruined the texture.
>
> Of course; you are the victim of a global conspiracy which makes
>everything costs too much, go wrong, taste horrible, nobody likes it.
>Boo bloody hoo.

Second best rice pudding is made with evaporated milk:
https://recipes.sparkpeople.com/reci...recipe=1298413
First best is made with human breast milk.

On 2018-01-20 12:04 PM, wrote:

> No, it's regular sugar that has been processed until super fine. As
> suggested, put your regular sugar in a blender or food processor and
> whirl until very, very fine.
>


I don't know if there are many recipes where granulated and caster sugar
would not be interchangeable.

On 2018-01-20 12:07 PM, wrote:
> On Saturday, January 20, 2018 at 6:17:35 AM UTC-6, Cindy Hamilton wrote:
>>
>>> Is this the standard amount of sugar used for rice pudding?? I made
>>> a batch several months ago and it had hardly any sugar in it at all
>>> and it was V-E-R-Y bland.
>>
>> Did it have any salt in it?
>>
>> Cindy Hamilton
>>
>>
> I honestly don't recall, but it was exceedingly plain, I could discern
> no sweetness at all with the tiny bit of sugar it called for. It was
> more like rice without anything in it. When I eat 'pudding' I expect
> it to have a certain degree of sweetness and this just fell flat.

IMO, rice pudding should not be too sweat. The recipes that I use for
rice pudding and tapioca are quite light on sugar. If you want sweetness
you can add raisins or other dried fruit. If you want it richer, add
more egg or cream.

On 1/20/2018 11:44 AM, Dave Smith wrote:
> IMO, rice pudding should not be too sweat.

Yeah to much /sweat/ ruins any dish...

On Friday, January 19, 2018 at 12:33:34 AM UTC-10, Ophelia wrote:
> For MrD particularly Who knows, it might change your mind ...
>
> https://www.thespruce.com/easy-tradi...1870&utm_term=
>
>
> --
> http//www.helpforheroes.org.uk

I can't say what makes it British except for the double cream. We can't get that stuff on this rock. I'll have to use plain old regular heavy cream which has about 30% less butterfat.

My guess is that my wife or kids might like it - especially if I made with mochi rice. Thanks!

On Saturday, January 20, 2018 at 11:23:40 AM UTC-6, Sheldon wrote:
>
> Rice pudding is considered a rather bland food... hospital food...
>
>
What I made fit that description perfectly. Bland hospital food;
it was one step up from wallpaper paste.

"Doris Night" > wrote in message
...
> On Sat, 20 Jan 2018 01:06:32 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Ophelia" > wrote in message
...
>>>>> For MrD particularly Who knows, it might change your mind ...
>>>>>
>>>>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>>>>
>>>>I should imagine that the double cream and caster sugar might be hard to
>>>>come by.
>>>
>>> In the great scheme of things, it won't matter if you don't have those
>>> exact correct ingredients.
>>>
>>> Regular whipping cream can easily be substituted for double cream. And
>>> if you need caster sugar, just process some regular sugar in a blender
>>> for a few minutes.
>>
>>Is caster sugar the same as powdered? Because that's what you get when you
>>do that.
>
> I suppose if you left it in the blender for long enough you'd get
> powdered sugar, but not if you only processed it for a minute or two.
>
> http://www.differencebetween.info/di...nd-icing-sugar
>
> Doris

I don't think we can get icing sugar here but I have made
powdered/confectioners many times and it doesn't take long.

On Sat, 20 Jan 2018 12:15:48 -0800, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Sat, 20 Jan 2018 01:06:32 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Doris Night" > wrote in message
...
>>>> On Fri, 19 Jan 2018 17:00:31 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>>"Ophelia" > wrote in message
...
>>>>>> For MrD particularly Who knows, it might change your mind ...
>>>>>>
>>>>>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>>>>>
>>>>>I should imagine that the double cream and caster sugar might be hard to
>>>>>come by.
>>>>
>>>> In the great scheme of things, it won't matter if you don't have those
>>>> exact correct ingredients.
>>>>
>>>> Regular whipping cream can easily be substituted for double cream. And
>>>> if you need caster sugar, just process some regular sugar in a blender
>>>> for a few minutes.
>>>
>>>Is caster sugar the same as powdered? Because that's what you get when you
>>>do that.
>>
>> I suppose if you left it in the blender for long enough you'd get
>> powdered sugar, but not if you only processed it for a minute or two.
>>
>> http://www.differencebetween.info/di...nd-icing-sugar
>>
>> Doris
>
>I don't think we can get icing sugar here but I have made
>powdered/confectioners many times and it doesn't take long.

I doubt that there is any place on the planet where icing sugar is not
available.

Doris

"dsi1" wrote in message
...

On Friday, January 19, 2018 at 12:33:34 AM UTC-10, Ophelia wrote:
> For MrD particularly Who knows, it might change your mind ...
>
> https://www.thespruce.com/easy-tradi...1870&utm_term=
>
>
> --
> http//www.helpforheroes.org.uk

I can't say what makes it British except for the double cream. We can't get
that stuff on this rock. I'll have to use plain old regular heavy cream
which has about 30% less butterfat.

My guess is that my wife or kids might like it - especially if I made with
mochi rice. Thanks!

==

I thought our 'double cream' was the same as your 'heavy cream'.

On Saturday, January 20, 2018 at 2:15:57 PM UTC-6, Julie Bove wrote:
>
> I don't think we can get icing sugar here but I have made
> powdered/confectioners many times and it doesn't take long.
>
>
Apparently you are not reading the responses to you about icing
sugar and why am I not surprised at this?

On Saturday, January 20, 2018 at 10:31:32 AM UTC-10, Ophelia wrote:
>
> I thought our 'double cream' was the same as your 'heavy cream'.

I believe that heavy cream will have about 35% butter fat. Your double cream will have nearly 50%. Don't quote me though - I could be wrong.

Here's what I did with rice a few days ago. Shaped it to look like a Mazda rotor and stuck a salty, sour, plum in it.

https://www.amazon.com/photos/share/...NdGyH9lDnVzUHS

On 2018-01-20 2:55 PM, wrote:
> On Saturday, January 20, 2018 at 11:23:40 AM UTC-6, Sheldon wrote:
>>
>> Rice pudding is considered a rather bland food... hospital food...
>>
>>
> What I made fit that description perfectly. Bland hospital food;
> it was one step up from wallpaper paste.
>

You must have done something wrong. It should have been at least two
steps up from wallpaper paste.

;-)

On 2018-01-20 10:19 AM, Doris Night wrote:
> On Sat, 20 Jan 2018 14:28:38 -0000, Janet > wrote:
>
>> In article >, says...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Julie Bove" wrote in message news >>>>
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> For MrD particularly Who knows, it might change your mind ...
>>>>>
>>>>> https://www.thespruce.com/easy-tradi...1870&utm_term=
>>>>
>>>> I should imagine that the double cream and caster sugar might be hard to
>>>> come by.
>>>>
>>>> ===
>>>>
>>>> When? Now or when i was growing up? We have/had both.
>>>
>>> I meant in the USA. We have neither.
>>
>> The USA has heavy cream, and white sugar. Just use whatever white
>> sugar you have, warm the milk and dissolve the sugar in it.
>
> We have double cream and caster sugar in backwards li'l Canada, so I
> don't know why the US wouldn't have them. Sometimes you actually have
> to look for them on the shelf or ask someone or maybe try a different
> store, but they can be found.
>
> I do most of my shopping in a store called No Frills because it's way
> cheaper than the other grocery stores. Sometimes you can't get certain
> things there, so you have to go to a more expensive store. But they do
> have caster sugar aka superfine sugar. For double cream, I have to
> drive down the road to Sobeys.
>
> Doris
>
I haven't seen it here in Sobeys, nor in any of the other Calgary s/ms.
The heaviest I can routinely get is 36% whipping cream. Apparently,
first thing on a Thursday, a stall at the farmers' market might have it.
Graham

On 2018-01-20 2:42 PM, dsi1 wrote:
> On Saturday, January 20, 2018 at 10:31:32 AM UTC-10, Ophelia wrote:
>>
>> I thought our 'double cream' was the same as your 'heavy cream'.
>
> I believe that heavy cream will have about 35% butter fat. Your double cream will have nearly 50%. Don't quote me though - I could be wrong.
>
48%.
I reckon if you mixed a little whipping cream into some marscapone,
you'd approximate the double cream that my mother used to buy.
Graham

On 1/20/2018 2:42 PM, dsi1 wrote:
> On Saturday, January 20, 2018 at 10:31:32 AM UTC-10, Ophelia wrote:
>>
>> I thought our 'double cream' was the same as your 'heavy cream'.
>
> I believe that heavy cream will have about 35% butter fat. Your double cream will have nearly 50%. Don't quote me though - I could be wrong.
>
> Here's what I did with rice a few days ago. Shaped it to look like a Mazda rotor and stuck a salty, sour, plum in it.
>
> https://www.amazon.com/photos/share/...NdGyH9lDnVzUHS
>

Chopped seaweed and...sesame seed crusted?

Very creative.

On 2018-01-20 3:43 PM, wrote:
> On Saturday, January 20, 2018 at 2:15:57 PM UTC-6, Julie Bove wrote:
>>
>> I don't think we can get icing sugar here but I have made
>> powdered/confectioners many times and it doesn't take long.
>>
>>
> Apparently you are not reading the responses to you about icing
> sugar and why am I not surprised at this?
>



She was probably checking them, and when there was not enough reaction
she add the post about not being able to get icing sugar where she lives.

Nutmeg is hallucinogenic

On 1/20/2018 4:21 PM, wrote:
> Nutmeg is hallucinogenic
>

At what dose?

In article >,
says...
>
> On 2018-01-20 12:07 PM, wrote:
> > On Saturday, January 20, 2018 at 6:17:35 AM UTC-6, Cindy Hamilton wrote:
> >>
> >>> Is this the standard amount of sugar used for rice pudding?? I made
> >>> a batch several months ago and it had hardly any sugar in it at all
> >>> and it was V-E-R-Y bland.
> >>
> >> Did it have any salt in it?
> >>
> >> Cindy Hamilton
> >>
> >>
> > I honestly don't recall, but it was exceedingly plain, I could discern
> > no sweetness at all with the tiny bit of sugar it called for. It was
> > more like rice without anything in it. When I eat 'pudding' I expect
> > it to have a certain degree of sweetness and this just fell flat.
>
> IMO, rice pudding should not be too sweat. The recipes that I use for
> rice pudding and tapioca are quite light on sugar. If you want sweetness
> you can add raisins or other dried fruit. If you want it richer, add
> more egg or cream.

The classic way to serve it to children, is with a teaspoon of good
jam .

Janet UK

On Sat, 20 Jan 2018 15:21:22 -0800 (PST), wrote:

>Nutmeg is hallucinogenic

That explains a lot.

So are morning glory seeds.

On 1/20/2018 5:22 PM, wrote:
> So are morning glory seeds.
>
How many?

On Sat, 20 Jan 2018 16:22:34 -0800 (PST), wrote:

>So are morning glory seeds.

This I don't want to know.

On Sat, 20 Jan 2018 20:30:25 -0000, "Ophelia" >
wrote:


>I can't say what makes it British except for the double cream. We can't get
>that stuff on this rock. I'll have to use plain old regular heavy cream
>which has about 30% less butterfat.
>
>My guess is that my wife or kids might like it - especially if I made with
>mochi rice. Thanks!
>
>==
>
>I thought our 'double cream' was the same as your 'heavy cream'.

4 ounces of heavy cream is slightly higher in calories than 100g
of Double cream (420 to 400), and the same in fat (50%)...

On Saturday, January 20, 2018 at 4:21:00 PM UTC-6, Dave Smith wrote:
>
> On 2018-01-20 3:43 PM, wrote:
>
> > Apparently you are not reading the responses to you about icing
> > sugar and why am I not surprised at this?
>
>
> She was probably checking them, and when there was not enough reaction
> she add the post about not being able to get icing sugar where she lives.
>
>
Give that man a cee-gar!!

"dsi1" wrote in message
...

On Saturday, January 20, 2018 at 10:31:32 AM UTC-10, Ophelia wrote:
>
> I thought our 'double cream' was the same as your 'heavy cream'.

I believe that heavy cream will have about 35% butter fat. Your double cream
will have nearly 50%. Don't quote me though - I could be wrong.

Here's what I did with rice a few days ago. Shaped it to look like a Mazda
rotor and stuck a salty, sour, plum in it.

https://www.amazon.com/photos/share/...NdGyH9lDnVzUHS

==

lol it look jolly good, whatever a rotor is)

As for the cream I would use it anyway

wrote in message ...

On Sat, 20 Jan 2018 20:30:25 -0000, "Ophelia" >
wrote:


>I can't say what makes it British except for the double cream. We can't get
>that stuff on this rock. I'll have to use plain old regular heavy cream
>which has about 30% less butterfat.
>
>My guess is that my wife or kids might like it - especially if I made with
>mochi rice. Thanks!
>
>==
>
>I thought our 'double cream' was the same as your 'heavy cream'.

4 ounces of heavy cream is slightly higher in calories than 100g
of Double cream (420 to 400), and the same in fat (50%)...
==

That is a surprise!

wrote:
>
> Nutmeg is hallucinogenic

Orange Sunshine works better.

On 1/21/2018 4:40 AM, Ophelia wrote:
>
> wrote in message ...
>
> 4 ounces of heavy cream is slightly higher in calories than 100g
> of Double cream (420 to 400), and the same in fat (50%)...
> ==
>
> That is a surprise!
>
Well - 100g is less than 4 ounces...so it's not all that surprising.

"S Viemeister" wrote in message ...

On 1/21/2018 4:40 AM, Ophelia wrote:
>
> wrote in message ...
>
> 4 ounces of heavy cream is slightly higher in calories than 100g
> of Double cream (420 to 400), and the same in fat (50%)...
> ==
>
> That is a surprise!
>
Well - 100g is less than 4 ounces...so it's not all that surprising.
=


LOL good point) I think I was mainly thinking of heavy cream being being
higher in cals than ours

I thought ours was meant to be a 'heavier' cream?

On Saturday, January 20, 2018 at 6:22:44 PM UTC-5, esta vieja casa wrote:
> On 1/20/2018 4:21 PM, wrote:
> > Nutmeg is hallucinogenic
> >
>
> At what dose?

Just shy of the lethal dose.

Cindy Hamilton

On 1/20/2018 6:21 PM, wrote:
> Nutmeg is hallucinogenic
>

My mental health professional has directed me to apologize to this
group at large and to Marty and Steven in specific for acting out
here. A change in my medications is being made to address a disorder I
have been experiencing this summer. I will be monitored, but I am no
longer allowed to engage in certain activities I previously have
enjoyed as they exacerbate my condition. I apologize for being
disruptive, in a better state of mind this was generally not an issue
for me.

On 1/21/2018 4:53 AM, Gary wrote:
> wrote:
>>
>> Nutmeg is hallucinogenic
>
> Orange Sunshine works better.
>

No purple microdot?

On 1/21/2018 6:20 AM, Cindy Hamilton wrote:
> On Saturday, January 20, 2018 at 6:22:44 PM UTC-5, esta vieja casa wrote:
>> On 1/20/2018 4:21 PM, wrote:
>>> Nutmeg is hallucinogenic
>>>
>>
>> At what dose?
>
> Just shy of the lethal dose.
>
> Cindy Hamilton
>
Which is???

On 1/21/2018 6:51 AM, casa de los sueños wrote:
> On 1/20/2018 6:21 PM, wrote:
>> Nutmeg is hallucinogenic
>>
>
> My mental health professional has directed me to apologize to this
> group at large and to Marty and Steven in specific for acting out
> here. A change in my medications is being made to address a disorder I
> have been experiencing this summer. I will be monitored, but I am no
> longer allowed to engage in certain activities I previously have
> enjoyed as they exacerbate my condition. I apologize for being
> disruptive, in a better state of mind this was generally not an issue
> for me.


Oh lordy, the mileage on that one is endless, LOL!