ALTERNATE COOKING METHOD ? HELP

TristyAnn · ‎11-22-2014

Regarding: White Chocolate -Cherry Rice Pudding. David Venables latest cookbook says to cook in a pressure cooker for 20 minutes. I don't have one right now and want to make this for Thanksgiving. Does anyone know an alternative cooking method & time for this recipe?

Poodlepet2 · ‎03-09-2010

I just read the recipe online. What I would do is make this in a double boiler because of the milk and cream- and be prepared to stir constantly. This could probably be done in a slow cooker, but we would have to research the amount of liquid used however because liquids don't evaporate. There is also the possibility of using rice cooker, but I would want to research recipes using milk. I have seen quite a few rice pudding recipes involving rice cookers, but a large number of them involved using a evaporated and sweetened condensed milk AFTER the rice was cooked. Poodlepet

Poodlepet2 · ‎03-09-2010

I just looked up some recipes made in the rice cooker-a large number of them do use milk, so if you have a rice cooker, that may be the way to go. Poodlepet

Zhills · ‎11-15-2011

Another method of making rice pudding....

James Barber's Baked Rice Pudding

2/3 cup Arborio Rice

4 cups whole milk, or cream

6 tbsp white sugar

6 tbsp butter

Zest of 2 lemons

1 tsp cinamon

1 tbsp vanilla

Preheat oven to 250°. Mix the rice, milk (or cream), sugar, butter, vanilla and lemon together in a bowl and then pour mixture into a greased 2-quart baking dish. Bake for 2 hours, until golden brown on top. Sprinkle with some cinnamon and serve piping hot!

Poodlepet2 · ‎03-09-2010

Zhills, the first time I made rice pudding-going back 25 years ago- I tried "oven" recipes and they always scorched. Granted, I did not have a very good oven then, but I always wondered what I did wrong.....even when I stirred it periodically, it was a mess. I would like to try it again, but can you take a guess as to what I was possibly doing wrong? Since then, I have made it with success on the stove or the PC, but I never use the same recipe twice. I have been on the hunt for something that tastes like Cozy Shack. I bought this cook book written by a guy who specializes in making dupes of chain restaurants and name brand foods. I tried his recipe and it was so far off, it wasn't even funny. Poodlepet

Zhills · ‎11-15-2011

Gee, Poodlepet, I see what you mean. I googled Kozy Shack and I've already looked at 3 totally different recipes. I haven't made it in a long time, but I made it using cooked rice when I had some left over and made it on top of the stove. Can't really advise you. I don't cook that much for just the 2 of us now and we try to avoid sweets. Good luck. I know a good rice pudding is great!

NVmimi · ‎03-10-2010

OP, I don't mean to steal your thread as I really have no answer for you! Been in your shoes tho, so good luck.

Poodlepet, I found a great recipe for rice pudding and it's a lot like Kozy Shack (actually I think it's much better!). On allrecipes search for Creamy Rice Pudding. There will be a bunch come up, but it's usually the first and is by Erica G. and has 3,299 reviews. I love this pudding, the only "change" I make is to put a tad (just a tad ${#emotions_dlg.biggrin}$ ) less rice in it as I like it that way.

Poodlepet2 · ‎03-09-2010

Thanks Ottosmommy! I love rice pudding- hot or cold. Every now and then I have it for breakfast: it's a grain, has milk, and if you add a little dried fruit, you get some minerals and fiber, right?

sfnative · ‎03-10-2010

This recipe will give you a couple of hints toward a successful rice pudding baked in the oven.

Rice Custard Pudding

Source: McCalls Subscription Recipe Cards-Early 1980s

Very English in its origins, this really is an American comfort food. After making it, I’ll grab a helping for lunch a day or two later (what an indulgence!). This Rice Custard, which qualifies as a pudding, is fantastic. I highly recommend it – have been making it for 35 years.

½ cup Arborio rice (short grain)

5 cups regular milk (must be regular)

3 large eggs

3/4 cup cane sugar

1 tsp. salt

2 tsp. vanilla extract

1/8 tsp. fresh nutmeg to sprinkle on top (or pre-ground)

1. Day before: In top of double boiler, combine rice and 4 cups milk. Cook over boiling water, stirring occasionally for 45 minutes, until rice is tender (add water to lower part, if necessary). Remove from hot water. Let cool slightly, about 10 minutes, on a wire rack.

2. Lightly butter a 2 qt. soufflé dish or casserole; place in a shallow baking pan. In large bowl, with wire whisk, beat eggs with remaining 1 cup milk. Add ¾ cup cane sugar, the salt and vanilla; mix well. Gradually stir in the hot rice mixture and mix well.

3. Pour into prepared soufflé dish. Pour hot water to 1” depth around soufflé dish. Bake, uncovered, 50-60 minutes, or until knife inserted in the custard 1” from the edge comes out clean. Use pot holders to remove soufflé dish from hot water to wire rack. Be careful removing the pan with the hot water!

4. Cool at room temperature 1 hour, then cover with plastic wrap and place in frig, until very well chilled – overnight. Next day, about 1 hour before serving, sprinkle nutmeg on top of custard and let come up to room temperature.

5. Makes 8 generous servings.