Delicious Rice Pudding

[judydawn]

I've converted mine to ice-cream.  Mixed it with the rest of the caramel and half filled sprayed silicon muffin trays.  Have just popped them out and put them into a plastic bag and will leave them now until teatime. Caramel ice-cream - the mixture tasted nice.  The question now is - how hard is it going to set.

[JulieO]

*sigh.  I've got to say first off this tastes great. Mine didn't keep it's shape either, but my choice of mould was probably the wrong thing. I loved the hint of lemon in it.  I used the zest of one lemon and it was perfect.  I think if i'd had small moulds I would have had more success but regardless it tastes great.  I would like to do as Judy suggests, putting into nice glasses and allowing to set, then just before serving, pour over a little of the caramel sauce with maybe just a tiny swirl of whipped fresh cream.

Thanks Isi, for another great little dessert. 

[isi]

Hello!
This really is very strange
I am thinking here what could be the reason of your results
Perhaps it can be from the Caramel you use!
Here we make a caramel pure or simply melting sugar slowly in a iron saucepan until  liquid gold - for small quantities!
To do more and save:
Putting such a pound of Sugar in a iron saucepan and let melt slowly - when fully melted put VERY CAREFULLY slowly a pint of Water. Boil until desired thickness - but not more than 5 minutes.

I dont put very much caramel in the form!

Another try would be al,ost at the end of cooking - perheps put 2 Gelatin sheets previously soaked in the mixture...

regards
isi

[judydawn]

I thought of using gelatine isi.  I don't think the caramel made any difference as it is 2 separate layers.  I had one of the blocks of 'ice-cream' for dessert tonight, just put one of the blocks into the microwave for 20 seconds to soften it (it was rock hard). It was nice but not as ice-creamy as the chocolate version I did with your light coffee cream dessert.  I will certainly make it as is to serve to visitors in a stemmed glass with the caramel on top - I am a fan of any dessert in a glass.  They always look nice.

[Thermomixer]

Sorry Julie O - not sure.  Might have to experiment with Aussie ingredients and report back.

Sounded good to me - but there you go 

[JulieO]

I really think my choice of mould (bundt tin) was the wrong thing, made it too heavy sitting on itself if that makes sense.  Maybe a ring tin would have been better.  I was so sure it would have held as it seemed quite firm in the tin, just flopped everywhere when upended. Nice though. 

[trudy]

Hi Isi,

Well I just wanted to let you know that this morning I made your pudding and we have just eaten it.  I first made the liquid caramel and while that was cooling I made the pudding.  I poured a little liquid caramel into the base of a tupperware mould and placed the pudding mixture on top.  This sat in the fridge all day before being turned out.  It came out beautifully.  The eggs that I used were the extra large size, so don't know if this was what made the difference or the fact that it had been in the fridge for quite awhile.

Thanks,
Trudy

[Thermomixer]

Thanks Trudy

Beat me to the punch.

I made tonight using arborio rice and an extra egg in case.

Just because I never follow the recipe  I ground the sugar and rice, then added the milk and cooked for 12 minutes before blending again on speed 9 for 1 minute to make sure the rice was broken up.

Then added the egg and cinnamon & cooked at 80 degrees for another 5 mins

I used caramel that I had made and lined the bowls - but used smaller bowls of various sizes.

It actually truned out fairly firm in texture.  So maybe the arborio rice would be best ?





So you can rest easy Isi - it may be our rice.

[judydawn]

Thermomixer, are they grains of rice I can see in that pudding?  Mine was really smooth.  I used shortgrain rice but not sure if it was arborio or not.  Will try the extra egg next time.

[Thermomixer]

No, not grains - there were blitzed twice to make doubly sure that it was like rice flour - actually, there's an idea !

You can substitute the rice with rice flour !!! Brilliant  - gee I love myself too 

[judydawn]

Would that be 80g rice flour?

[JulieO]

Looks great Thermomixer. I think the smaller moulds would def be the way to go, mine was much too big. 

[isi]

You are truly spectacular!
Thank you in advance for your unending willingness to make my recipes good for you too.
Otherwise it would not be worth putting them here!
Glad you have already achieved good results - I think the taste is so pleasant it would be a shame not to make this pudding because of its consistency!

Thank you again!
 

[Thermomixer]

JD - I think 80 g of Rice flour should be enough, if you sue small moulds.  Those who use glutinous rice flour (from Asian groceries) would possibly be able to use smaller amounts?

A couple of links - you could use tapioca starch too.

http://www.foodsubs.com/ThickenStarch.html#sweet%20rice%20flour

http://www.ehow.com/about_5104615_glutinous-rice-flour.html

[Alan]

OK I made this today with a couple of small modifications.
I used 780g of milk rather than 800. And because I could not be bothered to make some liquid caramel I used some maple syrup. My wife has told me that I have to make this more often