[Sca-cooks] rice pudding

[Adele de Maisieres]

I think you and I have very different ideas of how to make rice 
pudding... I would have said mix rice and milk in the ratio of  1:3 or 
1: 3.5 (by volume).  Add sugar and spice.  Bake 'til done. 

>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.
>
>  
>


-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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