Recipes

[Dazlin]

The rice just wouldn't soften.  I used long grain white rice, cooked for over an hour and half.  I thought it was ready, but when I took it out of the fridge the rice  was hard, raw.  I dumped it all back into a pot and cooked another 45 minutes,  until I thought tender.  Hubby said it was better, but still hard.  I dont understand the problem??  I've made rice pudding before and never had a problem.   The rice was Publix brand, maybe not good...idk.  I used 4 whole cups milk, 1 cup heavy cream, 1 cup rice.

[jackthebear]

I never had luck starting with raw rice,

always used leftover rice

[Carmie]

I make rice pudding a lot.  I am guessing your rice was stale. You certainly cooked it long enough.

I always use Carolina rice and I use their recipe with just 2% milk, no cream. It always comes out perfect.    I have never had a problem.

I am sorry this happened to you.  How frustrating.

[author]

I had this happen a few months ago with a brand of long grain rice I've used forever.  No matter how long I cooked it the result was crunchy rice! 

I switched to a different brand (store brand) and it has been fine, in fact better.  I cook it frequently to go with stir-fry dishes.

[miata1]

I use the success rice and it has four bags of rice in a box.  I use one bag of rice and I follow the rice pudding recipe on the back of the box and I think it is delicious, just like old-fashioned rice pudding.  Hope you give it a try.  I also add marachino cherries in it and on top for decoration with cinnamon on top.  

[Flatbush]

So rice that is too old won't soften when it gets cooked?

Is that what happened to @Dazzlin ?

Never knew this could happen.

[aroc3435]

@Dazlin The Fanny Farmer Cookbook recipe I use and posted here in July, 2019, calls for three hours baking in the oven and starts with uncooked rice.  The thread was entitled Does Anyone Still Cook Rice Pudding, I believe.  Maybe someone can find and post the link for you.

I can't type it up for you again because I am in the process of finalizing a move this week to a new rental townhouse aand all my books are packed up.

I've never had a problem with stale rice, but I suppose that is possible.

Hope someone comes up with a solution for you.

Best, and happy 2021.

aroc3435

Washington, DC

[sunshine45]

@aroc3435 

here is your rice pudding recipe.

Here is the rice pudding recipe @aroc3435  uses:

Old-Fashioned Rice Pudding

The Fannie Farmer Cookbook, 11th Edition, 1965, Little, Brown & Co., page 370.

Put in a casserole 4 cups milk, 2/3 cup sugar, 1/2 cup regular raw rice (not quick cooking)* 1/2 tsp. salt, 1 tsp. vanilla extract or a dash of nutmeg or the grated rind of 1/2 a lemon.  [I use the vanilla and I also add 1/4 tsp. almond extract.]

Bake, uncovered,  in a preheated 300 degree oven for three hours.  During the first hour, stir three times with a fork so that the rice will not settle.  

After the first hour you can stir in 1/2 cup of raisins, dates, or figs cut small.  [I don't add any of those to mine.]. For a richer pudding, stir in 1 or 2 well beaten eggs 30 minutes before the pudding is done.  [I add two eggs to mine for a custardy effect.**]

When it is out of the oven I dust the top with cinnamon or nutmeg and place in the refrigerator to chill thoroughly.  My family members always top their own servings with whipped cream.

*For a less firm pudding use 1/4 cup rice instead.

**If using the smaller amount of rice, add 1 well beaten egg rather than 2 for the last half hour if you choose the richer, custardy option.

[aroc3435]

@sunshine45   Thanks for posting.

aroc3435

Washington, DC

[RedTop]

@Flatbush,

I've never had this happen with rice, but it has happened to me with dry beans that were old.   They simmered all day and did not soften, and even the soup did not look like anything you'd want to eat!   The colored water went down the drain, and beans went into the trash.