My mum would often make rice pudding when I was a kid. Though I loved the pudding, I would scrape off the skin with my spoon and plop it on mum’s plate, who made an ostentatious show of eating it while I curled up my nose in distaste.
Lenny was making risotto a while back and couldn’t find arborio rice, so bought some “Italian pudding rice” instead at a corner store. I insisted, though, that it wouldn’t work, and went out an ultimately successful mission to find the right kind for risotto. That left us with this packet of pudding rice, which Lenny has finally put to use.
In our modest cookery library she found a recipe for “nursery rice pudding” and went to work, also grilling some pineapple for a topping.
The pudding turned out well enough, but the pineapple was less successful. How do you get pineapple to brown and sort of caramelise? We’d like to hear your ideas.
As far as the pudding goes, Lenny reckons she wasn’t that happy with the overall result. I’ll have to ask mum for her recipe.
- Waz
How to make Kung Pao Chicken
How to cook with truffles
Let the jelly roll: Swiss roll recipe from Waz’s Nana
How to roast a duck, the slow and tender way
Our roast chicken recipe: hot and fast
No-fuss fish pie
Classic bolognese
Portuguese custard tarts recipe (pasteis de nata)
About the soufflé
One chicken, three ways
It’s pizza night
Blackberry crumble with short ramble
Sponge blob square pan
What’s French for onion soup?
We’re on a (cabbage) roll
Your rice pudding looked good, even if you weren’t entirely satisfied. I’ve never made my own.
I was wondering if you should have done the pineapple slices in a pan on top of the stove with some butter and brown sugar, but when I did an internet search I found this page: http://www.ehow.com/how_18256_make-caramelized-pineapple.html
and perhaps it describes a good way. I haven’t tried it. The page says you should butter the pan, use brown sugar, and broil it.
rice pudding is probably my favorite dessert. i’m going to sniff around the net to find another recipe, because Lenny said she wasn’t happy with hers. maybe it was a fluke and you need to try again…
I’m only really familiar with rice pudding from eating it at Indian restaraunts, but I’m used to it cold with golden rasins and nutmeg. Your’s looked tasty though.
-smurf
When caramelizing the pineapple you could have used the cooks blow torch from the Creme Brule cast
Get the flame up close and personal, thats my tip!
Enjoying the casts Guys Keep up the good work.
mark bittman, in his minimalist column in the new york times, had a recipe for rice pudding in which you bake it in the oven, stirring every 30 minutes. this may be the style of which waz was speaking.
I love to grill my pineapple. Peel it then put it on skweres the flat way , brush it with what ever you like then grill or a medium high charcole flame. Takes about 5 min per side. also excellent with taquila and lime marinated chicken. Love the site and keep up the cookin!!
I’ll have to say that’s a way of maknig rice pudding I’ve never seen… I usually use some leftover rice that’s turned out to be not too salty (yes, meal rice) and just boil it in milk and sugar… I believe the starch of the rice is more easily released and thus gives a more consistent pudding… And just add two egg yolks to the end of the boil, it becomes wonderful.
Great site by the way!
We use cooked rice, add a mix of custard ingredients (milk, butter, eggs, sugar, raisins, vanilla, cinnamon) it ends up heavier than yours I think. Based on an old Betty Crocker recipe.
Brown rice and nuts makes a very substantial dish that is almost breakfast food.
I’d suggest brown sugar for the pineapple.
Get a copy of The Rochester Reformed Church’s Cookbook , Accord, NY 12404– “275 Years”.
There are several terrific and authentic (old-timer) recipes for rice pudding (one baked in the oven– Easy Rice Pudding [Creamy], page 135)
You can buy a cookbook from them, if you can’t get from lib. They are usually offered inexpensively. I have a copy. The whole book is great and think they are coming out with more or revised copy. These church ladies have have two different Pineapple Pudding in their cookbook. The address of Rochester Reformed Church, Rt. 209, Accord, NY 12404 will get to them. Editors are: Jany Countryman, Linda Marti, and Sue Matson.
Pinapple is awsome when it’s not grilled or brown!