[Sca-cooks] rice pudding

[Huette von Ahrens]

Are we talking an actual sweet rice pudding here?  Or are we talking blancmange?
Because I am having a hard time imagining an sweet rice pudding served hot ...

Huette



--- Volker Bach <carlton_bach at yahoo.de> wrote:

> Am Dienstag, 2. August 2005 19:58 schrieb Pat:
> > In the oven.
> >
> > Melissa Carter <homefrogs at houston.rr.com> wrote: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?
> 
> This will depend on equipment availability, but you can get very large (30-40 
> liter) pots with inbuilt heating elements and thermostats for home canning 
> (heat-sterilising the jars and sealing them). I don't know how common they 
> are where you live, but around here they're common enough to show up second 
> hand quiote frequently. Anyway, what you can do is put your liquid into such 
> a pot in the morning, set the thermostat to 80°C, around noon throw in the 
> rice and leave it standing till the evening, when the pudding will be hot and 
> ready to serve. We've done soups and porridges that way, and nothing ever 
> went wrong (except once when too much salt got in, but that wasn't the pot's 
> fault) 
> 
> Giano
> 
> 
> 	
> 
> 	
> 		
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