I was nervous about the amounts based on other reviews...saying it didn't thicken. It totally DID!
YOU CAN SAFELY USE TINY CHEF'S AMOUNTS!
I halved the recipe, and used 5 cups of milk rather than 6, and added 1/2 cup + 2 T. rice. Won't do that again! We like a combo of custard and rice, but wound up with a VERY thick pudding of mostly rice.
It still tasted delish!
Use a short grain rice, and stir a lot whilst it cooks. (thickens and gets creamy like a risotto) Also, a lot of the water in the milk cooks off if you leave it uncovered whilst the rice is cooking, which helps thicken your pudding.
Gotta go for the whole milk and heavy cream. I used only 3 egg yolks, as I do for vanilla pudding. If your eggs and cream are at room temperature they're easier to temper.
I threw in a handful of raisins for hubby when I added the tempered mixture, and 2 t. vanilla at the end of cooking.
Used all the sugar...after all, it's dessert! I did add cinnamon to rice and milk, as we like it that way.
Next time I make this (and there WILL be a next time!) I'll follow your milk and rice ingredients to a T, TINYCHEF. Thanks, and well done, you!
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I was nervous about the amounts based on other reviews...saying it didn't thicken. It totally...