Rice pud with basmati?

Swan_2

squeaky wrote: »

Must just be me then

I often make rice pud with long grain rice, and yes, I've used basmati.

Call me weird if you must - but I like it

Queenie wrote:

I've used leftover basmati rice to make rice pudding

Mind you, it was already cooked; like I say, it was a way of using it up! From cold, I added some evaporated milk to moisten it, sprinkled on some sugar and cinnamon and it made a passable substitute.

actually, I like it like that too, my (paternal) granny used to make us rice pud with leftover long grain rice, & I loved it but it's not everyone's cup of tea

my (maternal) granny, used to make us rice pud with pudding rice & evaporated milk, & I loved that too

Swan_2

Seakay wrote: »

I think that the confusion may have come about because there is a type of rice called Glutinous Rice
http://www.ricegourmet.com/About_RiceTypes.htm
but this refers to the cooked texture - actually the degrees of stickiness are caused by starch, as far as I know.

that's right, it's a misnomer ... sticky rice would be the preferred/less confusing term

noonesperfect

Looks like apple crumble then, got some freebies (bramleys) given last autumn on store still.

juliapenguin

My Mum makes fantastic rice pudding and always uses long-grain. She used to like basmati best but now prefers it with Thai jasmine rice. Mind you, she also adds butter and evaporated milk, so no wonder it's delicious....

fizzyfeet_2

Cous cous works really well, and makes a very yummy pudding!

Swan_2

fizzyfeet wrote: »

Cous cous works really well, and makes a very yummy pudding!

never tried that, sounds interesting, I must try it

barley makes a lovely milk pudding too

purpleivy

Mmm rice pud made with evap! Makes the skin go gorgeous! Haven't had that for ages, my crew not over keen.

squeaky

Queenie wrote: »

You're weird!


(Well, you did say we could )

I tend to use milk and then about half by volume of real cream. I've never been a big fan of condensed milk in rice pud. (see! Told you I was weird) )

BTW - did you know that if you add a little extra milk to a leftover portion of rice pud and then give it a good thrashing in a liquidiser - you get a really nice ground rice

And ground rice freezes and recovers better than rice pud.

AND... when I get round to it - I'll post a series of puds, each of which use deliberate leftovers from the previous one, in the main recipe thread.

noonesperfect

mmmm not sure if I fancy couscous rice pudding (I like it Moroccan style though).

Was I the only girl in the school to enjoy "frogspawn"? (I still don't know if its sago or tapioca!) My popularity grew 1000fold:rolleyes: on the days we got it.

I'm awaiting Squeaky's leftovers pud suggestions with interest.

In the end I made lattice apple tarts (made with my Lakeland lattice maker).
It sat in the drawer for years as I thought it didn't work, but if you press hard enough its great and you don't need so much pastry for pie lids!

Luca-Chatzzi

I would say go for it...nothing ventured nothing gained ...you might find you create your favourite food yet...I mean, how bad can it be?

I used to make "greek rice pudding" with

long grain rice, egg yolks, cornflour, lemon zest, goats milk, sugar, cinammon and vanilla

...it was delicious hot or cold and DH used to take it to work as a substitute for Mullers...much cheaper and IMHO far yummier. ...am thinking if the basmati didn't thicken up you could add cornflour slaked in water and also some egg yolks?

GO FOR IT!

Luca