Comments on: Rice pudding with confusion of pineapple

By: Abbi

Abbi — Mon, 14 May 2007 03:13:55 +0000

Pinapple is awsome when it’s not grilled or brown!

By: Bev Alfeld, author of The Jamlady Cookbook

Bev Alfeld, author of The Jamlady Cookbook — Sun, 22 Oct 2006 15:10:43 +0000

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.

By: Mike Kubler and Alexis Howell-Kubler

Mike Kubler and Alexis Howell-Kubler — Fri, 23 Jun 2006 02:30:34 +0000

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.

By: Fred

Fred — Tue, 09 May 2006 12:16:17 +0000

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!

By: karen binkhorst

karen binkhorst — Mon, 08 May 2006 21:52:35 +0000

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!!

By: eric

eric — Tue, 18 Apr 2006 14:17:01 +0000

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.

By: Craig

Craig — Sun, 16 Apr 2006 12:22:50 +0000

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.

By: Shawn from Branded in the 80's

Shawn from Branded in the 80's — Sun, 16 Apr 2006 02:42:44 +0000

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

By: max

max — Sat, 15 Apr 2006 23:49:58 +0000

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…

By: Jenny

Jenny — Sat, 15 Apr 2006 22:09:16 +0000

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.