Archive for Downsizer For an ethical approach to consumption
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Jonnyboy
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More heresy..Today, I made a rice pudding, using the traditional mix of pudding rice, full cream milk, and caster sugar.
After that, for the first time ever in my pudding cooking history things went a little awry, it stayed on the stove top for cooking and a vanilla pod was added rather than nutmeg. At no point did it enter an oven, and no skin formed.
It was delicious, arguably better than the oven method, what have I become? 
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sally_in_wales
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Re: More heresy.. | Jonnyboy wrote: | | what have I become? |
open to new ideas?
I too was pleasantly surprised by stove top rice pudding a while back
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tahir
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It's what we call kheer, except we use cardomom not vanilla
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Jamanda
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And you eat it cold, which I find a bit weird, but manage to overcome in the interests of pudding eating.
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Frewen
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I was given cold sweet mung beans to eat as pudding once - chinese cuisine I understand 
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Slim
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you put rice pudding in the oven?
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hardworkinghippy
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Right, I'm going to try making a small amount of that with Stevia instead of sugar and cardamom instead of nutmeg.
Now that I've an exotic name for it (Kheer sounds a bit like kir so it's easy to remember too!) Fabrice might try it.
Thanks. 
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marigold
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I've never cooked rice pudding in to oven. Having no scruples at all mine consists of cooked brown rice simmered with about twice it's volume of whatever milk is available (usually semi-skimmed) until the milk has rendered down enough to just coat the rice grains. I usually add sultanas for sweetness, no sugar needed really, but a little golden syrup or Demerara sugar is nice in the absence of sultanas. Nutmeg or cardamom for flavouring.
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judith
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Haven't made rice pud for ages, but when I do, I always do it in the slow cooker now. No sticking, no effort and you still get the lovely skin on top.
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Erikht
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We don't put rice pudding in the oven, and we eat it with butter, sugar and cinnamon. Maybe some raisins and cured sausage on the side.
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James
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| judith wrote: | | Haven't made rice pud for ages, but when I do, I always do it in the slow cooker now. No sticking, no effort and you still get the lovely skin on top. |
now that's a very, very good idea.
Oven rice pudding is in a different league from stove top rice pudding, but just takes to long. Do you need to bring it up to the boil & then turn down?
| erikht wrote: | | we eat it with.... cured sausage on the side. |
Wow!
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lettucewoman
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| Erikht wrote: | | We don't put rice pudding in the oven, and we eat it with butter, sugar and cinnamon. Maybe some raisins and cured sausage on the side. |
I used to eat a rice pudding at my aunties in in Denmark, that was a special one cooked only at christmas...it was yummy and very like what you described!!(not with sausage tho')
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Frewen
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We do ours in the slow cooker, I've never made it on the stove 
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Thriftycook
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I too have recently discovered that rice pudding is much better cooked on the stove. It always used to dry out in the oven for me.
I use a double boiler (sometimes called a porringer) to cook mine so it doesn't scorch. It is also a good way of cooking sago or tapioca which my children adore.
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judith
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| James wrote: | | judith wrote: | | Haven't made rice pud for ages, but when I do, I always do it in the slow cooker now. No sticking, no effort and you still get the lovely skin on top. |
now that's a very, very good idea.
Oven rice pudding is in a different league from stove top rice pudding, but just takes to long. Do you need to bring it up to the boil & then turn down?
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No, simply lightly butter the dish, bung in your ingredients and cook on high for 4/5 hours.
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Erikht
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| lettucewoman wrote: | | Erikht wrote: | | We don't put rice pudding in the oven, and we eat it with butter, sugar and cinnamon. Maybe some raisins and cured sausage on the side. |
I used to eat a rice pudding at my aunties in in Denmark, that was a special one cooked only at Christmas...it was yummy and very like what you described!!(not with sausage tho') |
Yeah, it used to be the Christmas lunch meal, but now people eat it more often, sometimes as a Saturday "tea" meal. Always butter, sugar and cinnamon, often with raisins, and sometimes with salt, cured sausage, which would be a remnant from medieval times according to Sally (well, she mentioned chicken, I guess any meat would do).
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