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    You are in: Home / Community Forums / Recipe Requests - General / rice pudding
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    rice pudding

    Tue Jan 01, 2013 11:06 am Groupie
    does anyone have a recipe for rice pudding using evaporated milk?
    Tue Jan 01, 2013 11:12 am
    Forum Host
    Tue Jan 01, 2013 11:26 am Groupie
    thank you.
    Tue Jan 01, 2013 3:55 pm Groupie
    Classic Rice Pudding
    by Abigail Johnson Dodge

    When using a vanilla bean, I like to leave it in the pudding and then scrape out the seeds after the pudding has cooled. The seeds scrape out more easily from the softened bean, and the pudding gets an additional boost from the extra time the bean sits in it. This pudding is great as is, but can also be dressed up in dozens of ways (for a few ideas, see Coconut Rice Pudding with Mango, Coffee Rice Pudding, and the variations below).Serves four.

    4 cups whole milk
    1/2 cup raw medium-grain white rice
    Pinch salt
    1 vanilla bean, split, or 1-1/2 tsp. vanilla extract
    2 large egg yolks
    1/3 cup sugar

    Dump the milk, rice, salt, and split vanilla bean into a large, heavy saucepan (if you're using vanilla extract, don't add it yet). Bring to a boil over high heat, stirring constantly. Reduce the heat to low, cover, and simmer gently, stirring occasionally, for 15 minutes. Uncover and continue simmering, stirring frequently, until the rice is tender and the pudding is reduced to about 3-1/2 cups, about 8 minutes. It's important to let the pudding simmer gently, not boil, and you'll need to stir constantly toward the end of cooking to prevent scorching.

    In a medium bowl, whisk the egg yolks, sugar, and vanilla extract (if using). Slowly add the cooked rice mixture, whisking constantly. Pour the mixture back into the saucepan, making sure to scrape the bowl. Set the pan over medium-low heat and cook, stirring and scraping the sides and bottom of the pan constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 1 minute. Remove the pan from the heat. Transfer the pudding to a bowl or serving dish and lay a sheet of plastic wrap right on the pudding's surface to prevent a skin from forming. If you've used a vanilla bean, fish it out when the pudding has cooled, scrape out the seeds, and stir the scrapings into the pudding. Discard the empty bean. Serve warm, at room temperature, or chilled.

    Making the Creamiest Rice Pudding

    Milk—not cream—makes a silky pudding, and ingredients like coffee, caramel, ginger—even coconut—add exciting variety

    Creamy, vanilla-scented, soothing, and satisfying, rice pudding is one of my all-time-favorite comfort foods. And I know I'm not alone. Just the mention of rice pudding elicits more "oohs," "mmms," and "aaahs" than other desserts seem to. (When I was testing recipes for this story, quite a few more neighbors than usual offered to come take the leftovers off my hands.)

    Yet rice pudding can be downright awful when not made the right way. I have a few tricks for getting the creamiest results, including using medium-grain rice, milk (not cream), and a two-step stovetop cooking method where you cook the rice in milk and then stir in eggs to make a custard. After you've tried my Classic Rice Pudding, use it as the springboard for delicious variations (see below). Try the Ginger Crème Caramel Rice Pudding and Baked Brown Rice Pudding, too. While keeping silky consistency and creamy flavor as their trademarks, they each offer a tasty departure from the traditional.

    Eggs add rich flavor and custardy texture

    The ingredients in rice pudding are simple ones, but a few important choices ensure the best outcome. Medium-grain rice throws off the right amount of starch to thicken the pudding and make it creamy. At the same time, it stays tender through the cooking without breaking apart, which keeps the pudding from turning mushy. I've tried long-grain rice, but it doesn't stay intact and is less starchy, so the finished pudding is less creamy. Arborio and other short-grain rices, which are even starchier than medium grain, make a thick, sticky pudding and maintain too firm a bite for a smooth, tender result.

    Creamy pudding needs slow, gentle cooking so the rice is tender and the milk is reduced.

    For a luscious pudding, I prefer milk rather than cream, oddly enough. The combination of the rice starch and gently simmered milk produces a thick, rich rice pudding that belies its not-so-rich milk base. I avoid cream because it reduces and thickens before the rice cooks through—a dense, chewy pudding with a fatty mouth-feel being the result.

    The only exception is the Baked Brown Rice Pudding, where a combination of heavy cream and evaporated milk gives the smoothest texture (brown rice needs longer baking, which would cause the milk to break, with a curdled, watery result).

    Not all rice puddings are custard based, of course, but I like the added richness of stirring in beaten egg yolks after the rice is tender. The pudding color changes from bright white to mellow yellow, while the eggs add luxurious texture and deeper flavor.

    These variations are all based on the Classic Rice Pudding recipe. All serve four.

    Thai-Style Rice Pudding

    Substitute one 14-oz. can of coconut milk for 2 cups of the whole milk. Omit the vanilla bean and substitute 1/4 tsp. coconut extract and 1/2 tsp. vanilla extract. Garnish with shredded toasted coconut and sliced fresh mango.

    Swedish-Style Rice Pudding

    Whip 3/4 cup cold heavy cream until it forms medium-firm peaks. Gently fold it into a batch of chilled rice pudding.

    Coffee Rice Pudding

    Add 2 tsp. instant espresso powder to the pudding at the same time you add the vanilla extract, and proceed with the recipe as directed. Serve with a dollop of whipped cream and either a crisp chocolate cookie or shaved chocolate.

    Raspberry Parfait Rice Pudding

    In four small wineglasses or parfait cups, alternately layer chilled rice pudding and fresh raspberries, starting with the pudding and finishing with a few raspberries. (For a special touch, garnish with a nasturtium or another edible flower.)

    Rice Pudding Soufflé

    Heat the oven to 400°F. Butter the bottom and sides of a shallow 2-qt. baking dish; dust with sugar. Whip the whites of 3 large eggs until foamy. Continue to beat on high speed while gradually adding 2 Tbs. sugar. Beat the whites until they form medium-firm peaks. Gently fold the whites into a well-chilled batch of rice pudding. Spoon into the prepared dish; bake until puffed and golden, 25 to 30 min. Serve immediately with your favorite bittersweet chocolate sauce.
    Thu Jan 03, 2013 12:29 pm Groupie
    Thank you so much for your informative message about rice pudding. I do have a question though, in Indian restaurants, when they serve Rice pudding (Kheer) it is always creamy, rich, and of a runny texture. I absolutely love this pudding and have been searching for a recipe that would be just as good as their. I don't know if just increasing the milk mixture would do the trick but would love your thoughts on this. Sounds simple, doesn't it?
    Again, thanks for being so detailed in your post!
    Thu Jan 03, 2013 1:01 pm
    Forum Host
    trick wrote:
    Thank you so much for your informative message about rice pudding. I do have a question though, in Indian restaurants, when they serve Rice pudding (Kheer) it is always creamy, rich, and of a runny texture. I absolutely love this pudding and have been searching for a recipe that would be just as good as their. I don't know if just increasing the milk mixture would do the trick but would love your thoughts on this. Sounds simple, doesn't it?
    Again, thanks for being so detailed in your post!

    If you type kheer into the search bar, you will find a number of recipes posted. This is one that I made a few weeks ago, and it is as you describe, a rich but runny rice pudding, Kheer - Indian Rice Pudding (Slow Cooker)
    more recipes,
    Thu Jan 03, 2013 1:14 pm Groupie
    Kheer/Pal Payasam (Indian Rice Pudding)

    "Kheer" in Hindi denotes sweet pudding commonly referring to Rice Pudding. Although there exists myriad varieties, this rice pudding rules the roost. You might even call it the King of the Indian sweet puddings. Any celebration, any traditional function and what more, even for day to day entertaining this Rice pudding finds its way into the menu. It is also known as "Pal Payasam" in the South of India - "Pal" denotes milk and "Payasam" is for Pudding

    Unlike most of its counterparts, this is one Indian sweet which is very simple and easy to make. In fact bringing out the richness and elegance with simplistic of ingredients is what makes it numero uno in my opinion. The slow cooking of the milk along with rice creates that delicious thick rich flavor. Though it takes time to prepare, there exists multitude of quick versions which make life so simple. If you have say only 20 or so minutes and you need to make this sweet, then simply pressure cook rice with milk for 2-3 whistles (takes about 10 minutes in small pressure cooker). Now pour this in another saucepan, add condensed milk, sugar and nuts. There you have it icon_smile.gif

    But try the following method at least once. Its totally worth it if you have never made it. This is most loved pudding in my family and especially my father is a die-hard fan of this sweet. I could not help but miss him terribly while making it in my kitchen miles away! You can make it as sweet you want. I prefer very mild sweet hence added only 2-3 tbsp but you can add more if you want to. My recipe is in no way different from many of them available on the net although I use short grained / medium grained rice. I think this is more suited than the Basmati rice which is asked for in many recipes.

    • 1/4 cup short/medium grained rice
    • 4 cups whole milk (go for low fat only if absolutely necessary)
    • sugar to taste - I used 3 tbsp ( 1/4- 1/2 cup should be enough )
    • pinch of saffron
    • 1/4 tsp cardamom powder
    • 1-2 tbsp nuts ( I used almonds, pistachios and cashews)
    • 4-5 raisins (or more if you like it)
    • 1 tsp Ghee (preferred more than butter)

    In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.

    In the same pan, roast the rice for 2-3 minutes in low heat. Now add the milk. Increase the heat to med-high and let it come to a boil Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.

    Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30 minutes.

    Add rest of the ingredients - saffron, cardamom and half of the roasted nuts. Give it a stir until combined and serve garnished with the remaining nuts. You can serve it hot or cold. The pudding thickens with time - you can rectify it by adding more warm milk to it.

    How to Make Kheer

    1/2 cup Basmati Rice
    • 10 tbsp Sugar
    • A few strands of Saffron
    • 6 cup Milk
    • 1 tsp Ghee
    • 1 cup Water
    • 1 tsp Raisins
    • 1 tsp Cardamom Powder
    • 1/2 cup Cashew Nut (thinly sliced)

    Take milk in a pot and bring it to a boil. Reduce the flame. Meanwhile wash the raw rice thoroughly. Add the rice into the boiling milk. When rice are half cooked, add little water if required. Mix sugar and cashew nut pieces with cooked rice. Stir continuously until it boils. Dissolve saffron in little milk.
    Add it to the cooked mixture with cardamom and raisins. Mix well. Rice kheer is ready to serve.

    Soak rice in water for 30 minutes.
    Melt ghee in pan, add rice and fry until it is clear.
    Add milk to rice and simmer until liquid has been reduced by half.
    Add sugar and cook until dissolved.
    Add the nuts and simmer for a few minutes.
    Remove from heat and serve warm or cold.


    3 cups milk (any kind you like - whole tastes the best, but 2% is just fine!)
    1-2 cups water (to determine the thickness. I normally use 1 cup.)
    1 cup condensed, sweetened, milk. (I like using fat free.)
    1/2 cup sugar (you might want to try 1/4 cup first if you don't want it TOO sweet)
    1 tsp. ground cardamom
    1 cup rice (please use jasmine if you have it, it's the best as far as I'm concerned!)

    Optional: add-ins!

    fresh fruit (mango is dreamy)
    dried fruits (especially apricots!)
    nuts (I really like cashews in this - that's how it's made at my favorite Indian restaurant!)

    Combine the milk, water, and rice in an adequately sized pot. Put this over medium heat. This is really the hardest part of the whole recipe. You need to stay with the milk the entire time the rice is cooking - otherwise, you'll end up with burnt milk, which is one of the worst things you'll ever encounter whilst cooking!

    Once you see small bubbles forming around the edge of the pot, you're halfway there! Once you start getting bubbles in the center of the pot, set your timer for 10 minutes! Keep the milk bubbling but not boiling and stir every couple minutes - make sure to get the entire bottom on the pot, the sides, and corners! {{You might need to turn the heat lower to keep this going the way you need it to go.}

    After 10 minutes, check the rice. If it's soft - move along! If not, give it a few more minutes and try again! Turn the heat down to low and add the condensed milk, cardamom, and sugar.

    Stir this for a few minutes until everything is combined. You might need to get the whisk out at this time if the cardamom starts clumping together. Let this simmer a few more minutes! If it's not thick enough for you, let it simmer a little longer, stirring frequently. icon_smile.gif Ladle into bowls and serve hot if you like, or put it in the fridge a couple hours to thoroughly chill it.

    I'd say this is probably 6-8 servings, depending on size. Maybe less if you find yourself devouring most of it.
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