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Produce => Recipes => Topic started by: qahtan on November 10, 2010, 17:36:03
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(http://i3.photobucket.com/albums/y58/qahtan/102_0379.jpg)
made a fabulous rice pudding yesterday in the crock pot/slow cooker
qahtan
80 ounces 2% milk
9 ounces round rice
3 tablespoons sugar
good grate of nutmeg
5 hours to cook.
qahtan
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Looks good Qahtan. Have you tried using cardamom instead of nutmeg? It's yummy.
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but I like nutmeg , I grew up with nutmeg... :)
over here and in the states they put in raisins and cinnamon and all kinds of stuff yuck...... qahtan
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Here in Belgium, they do tarte au riz - pastry case filled with rice pudding and baked. Yuk!
I know what you mean about raisins and stuff but I do urge you to try cardamom, just the once.
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I do a similar one in the Aga for about 6 hours using a litre of milk, 20z sugar, 20z arborio rice and a very generous helping of cinnamon - just stir it all together and leave - fast food in slow mo ;D
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Nothing like a good rice pudding this time of year!!
Never thought of using the slow cooker so thanks for the tip I shall be trying this out as soon as the stew has been eaten up.
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a lady I know makes a Normandy rice pudding called a "tergoul" - you use about 150g of round rice, you bring it to the boil in some water, drain it then put it in a large casserole dish with 2 LITRES of milk (full cream of course, this is Normandy) and a generous helping of cinnamon. You cook it for about an hour, take it out, stir and add about a heaped cup of sugar, then cook again (all teh time in a very slow oven) for about another 2 hours. Good if you can make a slow cooked stew at the same time to save energy!!
In the end you have a sort of rice-y sludge within a thick caramelised custard and a really rich crust. It is super delicious, even if long to cook (but pretty easy to make).
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I normally make mine with Cardomon too although I have taken to makeing a creamed rice pudding with vanilla pods and a spiced apple compote to go with it.
Extremely moreish and I'll dig out the recipe for whoever requests it
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I add a small tin of evaporated milk and some butter to mine.
Just thinking about it has given me the urge to make one................ ;)
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Lovely looking rice pudd qahtan
But, where is the skin ?
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well this is what was left over after we had eaten,,,,'-)))))
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LOL, the skin is my favourite :)
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and mine......
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Mine are much more runny than yours. I also like the skin. I put a piece of cinnamon stick in mine. I like mine with raspberry jam. I prefer to use long grained rice and a good thingy of butter and full cream milk but a lot less sugar. Certainly no five hour cooking. Probably 30 mins will do it.
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did you notice how much sugar I had to 80 ounces milk, 80 ounces yea thats 4 English pints, right. this was thinner the day it was made, but I will stir a little more milk into this,
I like fresh grated nutmeg on top, and 2% milk tastes creamy after cooking in slow cooker.... qahtan
my brother likes blackcurrant jam on his,,, yuck
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I don't put any sugar at all in it.
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Have hotpot in slow cooker at mo, but tomorrow it may have to be rice pud. Mmmmmmmmm
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yum to both. qahtan