cakebaker
01-26-2012, 10:52 AM
No matter what recipe I use, my rice pudding, when served at room temp or from the fridge is like a solid congealed blob. If served straight from the pot it is a soft. creamy, loose pudding-the way we like it. I've tried recipes that call for milk, 1/2 & 1/2, cream, pre-cooked rice, uncooked rice, add an egg or two, no eggs, butter, no butter, etc. Even when warmed with extra milk/cream after its been refrigerated, I feel like I need a jackhammer to separate it-and it never really returns to its original creamy texture.
Why can't I get my rice pudding to behave like the ones in the stores or delis? (Even Cozy Shack is better than mine) Any suggestions or recipes/methods that would help me eliminate hockey puck rice pudding?
We also prefer the stovetop pudding method rather than the oven baked custard.
Why can't I get my rice pudding to behave like the ones in the stores or delis? (Even Cozy Shack is better than mine) Any suggestions or recipes/methods that would help me eliminate hockey puck rice pudding?
We also prefer the stovetop pudding method rather than the oven baked custard.