[Sca-cooks] rice pudding

[kingstaste at mindspring.com]

Bake it in the oven.  For large amounts of grains, baking is the best way to
go.  You can prepare the rice in a large baking pan first, using the
standard 2 parts liquid to one part grain.  Then, once the rice is cooked,
make up your custard with or without eggs, with milk or almond milk, the
seasonings like cinnamon, ginger, nutmeg, etc., and raisins if you like.
Cook the eggs and milk in a pot first, then pour it over your rice and mix
all ingredients well.  Then, back into the oven to finish it off.  No burned
spots on the bottom, even cooking all around.  Do make sure you cover the
top with some parchment paper at the very least, or a metal tray over the
top of the pan works well.
Good luck,
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On Behalf
Of Melissa Carter
Sent: Tuesday, August 02, 2005 1:07 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] rice pudding


I'm a relatively new feast steward and I have a small question.  What would
be the best way to go about preparing rice pudding for 85 people without it
burning?
Thanks,
Hedwig


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