Food bleg

Greetings, loyal minions. Your Maximum Leader needs a little help. Here is the situation… Your Maximum Leader had a lot of leftover rice the other day. This leftover rice is a standard basmati rice. He was thinking what he could do with it and into his head popped “rice pudding!”

So, he pulled out ye olde “Joy of Cooking” and found a rice pudding recipe. Sadly, it called for uncooked rice. He then checked two other cookbooks and found similar recipes. He then went to the interwebs and found variations on a theme. All of them were rice, milk/cream, sugar and raisins/nuts. He tried one of them and got a delicious tasting pudding, but it didn’t set up like he wanted. Your Maximum Leader likes his pudding (dessert pudding rather than savory pudding) to be pretty firm.

Your Maximum Leader thought that he could add a beaten egg to the mix and that would likely thicken it up and cause it to set up. But before your Maximum Leader goes down this path two things must occur. The first is that he has to finish eating all the liquid rice dessert he’s made so far. The second is that he figures he’d just put up a post and ask any of his readers (NB: your Maximum Leader is looking at you Mrs P) to suggest a rice pudding reciepe that sets up well and uses leftover rice.

Carry on.

3 Comments »
Mrs.P said:

In response to your request, I’ve got a rice post working in my head - should be fun - let me go rake the lawn and ponder it some more. Hopefully later today…



Awesome! I have about 2 cups of leftover basmati rice in the fridge and am almost done with my sweet rice soup from the other day.



B.B. said:

I always use precooked rice, milk or cream, vanilla, sugar, cinnamon, dried cranberries or raisins, and yes, an egg or two. I usually scald the milk and use it to temper the eggs first. I usually just whip it together, and don’t use a fixed recipe — sorry.



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