Question about long grain rice/rice pudding

Flimber

scrimperjan wrote: »

...It's a bit like semolina when you cook it in milk. Sounds like Flimber is suggesting you grind your own, from the long grain rice, is that right Flimber?...

That's what I was getting at, yes. 'Twas a mere fleeting thought.

Flimber

Quite by chance just discovered a James Martin recipe for a vanilla rice pudding which calls for Basmati Rice and got reminded of this 'ere thread. So there you go, even the professional foodies don't mind mixing up their rices.

Mike.

ClaireLR

yuuuuuum that sounds gorge! I will make some in the next few days and let you know what the results are like!

Flimber

Was it toxic then ?

nikibella

Hi
you can make also a savoury rice pie that we make in Italy in the village where my father was from. Cook the rice in water, (not too long) add a few eggs, grated cheese and pepper, and bake in the oven over a puff pastry (or pie crust) base. You may add also other ingredients you fancy, e.g. a few tablespoons of passata if you like it red, cubed ham or chicken or mushrooms. Good also for packed lunches and picnics.

Flimber

Flimber wrote: »

Was it toxic then ?

Looks like it was....:)

ClaireLR

No it wasn't haha!

I made the rice pudding using the long grain rice and OH seemed to like it that way, so I've carried on making it that way and its nearly all gone now (the rice!). he loves it, must be my marvellous cooking (?!)

MRSMCAWBER

How about doing your own egg fried rice? its soooo easy and a great way of using up odds n sods in the fridge..those last 2 spring onions, couple of rashers of bacon...the combinations are endless....

ClaireLR

How do I make that then?? Do you have to cook the rice first before frying it?

Flimber

ClaireLR wrote: »

How do I make that then?? Do you have to cook the rice first before frying it?

Yep. Then get a slosh of oil on it, add some of whatever you fancy and get stir-frying.

Mike.