What makes a rice pudding creamy?
I'm moving house and seem to have accumulated a tonne of rice so I thought I would experiment with rice pudding. I have spent the morning fiddling around in the kitchen making pudding (chocolate pudding recipe below) and was wondering exactly what it is that makes the pudding creamy. Is it the butter? Cream? Milk? I will admit that I did add ingredients willy nilly without any real idea about which ingredient would affect which aspect of the pudding but it turned out alright. Different recipes call for different things and I am too lazy to investigate each one so am calling all rice pudding makers to put in their two cents. What is your secret to a creamy rice pudding?
Here is my recipe, it's pretty damn creamy and delicious but I'm not satisfied. Tell me what you think.
2 cups cooked white rice
2 cups store bought chocolate milk
100g good quality dark cooking chocolate
1 tsp instant coffee
1 tbsp sugar
1 tbsp butter
Put rice, milk, butter, sugar and coffee into a saucepan over low heat and simmer,stirring occasionally until most of the liquid is absorbed (about 20 mins). Add the chocolate (chopped) and stir until melted into rice mixture.
This is where the choices come in. You can either eat it warm, bake it or eat it cold.
Baked - fill a small rammekin with the rice mixture and put in a try filled with water so the water covers 1-2 inches of the rammekin. Cook in a 200 degree oven for 30 minutes. For an extra chocolate kick, put a piece or two of chocolate at the bottom of the rammekin before cooking. Once baked, eat straight away with some cream or ice cream!
Eating it warm or cold is pretty self explanetory so I won't go into the details.