Comments on: real life test kitchen: irish rice pudding

By: Mike

Mike — Thu, 11 Oct 2007 12:51:59 +0000

I make rice on the stovetop. Just take a big pan and layer the bottom with rice. Put in a half gallon on milk and 2/3 a cup of rice and let it simmer till it is just rice. (about 30 minutes, stirring so occasionally so it does not boil over). Then add another 1/2 gallon of milk and let it simmer for another 1/2 hour or so, until it is mostly rice. Add a tablespoon of real vanilla and put in a bowl. It is the best rice you will ever taste!

Mike

By: tyler

tyler — Tue, 21 Aug 2007 04:47:26 +0000

You need to cook the rice in the milk, THEN add sugar. If you cook the rice in sugar-milk it will not get soft.

By: lsaspacey

lsaspacey — Thu, 15 Mar 2007 20:08:57 +0000

If going to bake it, I think you need arborio rice because it absorbs at a different rate. I prefer stove top and cooking the rice first to assure tenderness.

By: Dinah

Dinah — Thu, 15 Mar 2007 15:05:38 +0000

Just a thought…
How about substituting some of the milk with irish cream flavored coffee creamer?

By: liz

liz — Wed, 14 Mar 2007 19:58:11 +0000

corby kummer had a similar recipe in the atlantic monthly back in the fall:

http://www.theatlantic.com/doc/prem/200701/kummer-pudding

stovetop rice pudding is actually ridiculously easy to make, and goes with just about every cuisine. cook some rice like you usually do. then add one part of milk to one part of cooked rice, plus sugar/honey/maple syrup and vanilla to taste, and simmer until you have a delicious sludge, about 20 minutes. in the last 5 minutes you can add raisins, cinnamon, or nutmeg if you like. for an indian flavor, add raisins, cardamom, cinnamon, and pistachios. or walnuts and toasted cherries, persian-style. cook the rice with coconut milk instead of water and spice with allspice to go with caribbean food. a little lemon or orange zest goes with most european cuisines. lime would be neat, although i’ve never had it that way. it’s really quite infinitely variable.

By: Megan

Megan — Wed, 14 Mar 2007 17:03:56 +0000

Someone gave me a spare copy of the RR issue with this recipe. Instead of using bailey’s, I soaked golden raisins in brandy. I also added a pinch of salt.

It was the first time I ever tried making rice pudding, but it came out pretty well.

By: Ashley

Ashley — Wed, 14 Mar 2007 16:40:23 +0000

You would want to wait to add the vanilla because otherwise it would cook off, but yeah, I would definitely suggest it. Also, a touch of cinnamon and a maybe some cloves simmered in the pan wouldn’t hurt. And I love rice pudding with slivered almonds.

By: Alison

Alison — Wed, 14 Mar 2007 14:57:00 +0000

Arborio rice is extra starchy and makes a nice creamy pudding, which unfortunately long grain rice doesn’t. Any short grain rice would probably work better. And yeah, a dot of vanilla extract probably wouldn’t hurt on your next attempt….damn, now I want rice pudding.