Rice pudding and other rice desserts

Ah, that makes perfect sense. See you in two months😉

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Tonight, 4 cups coconut milk, 1 cup oat milk, 1 cup arborio rice, 1/2 cup sugar, 1 split vanilla bean. Cooked in stove pot on med low for 1 hour. Once room temp , stirred in small slivers of orange peel. Chill.

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My partner loves kheer, an Indian rice pudding with seemingly endless regional variations; I think he often suggests Indian takeout simply so he can order it!

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Which reminds me of a dish an old acquaintance once made for a gathering, called firni or phirini, made with crushed or ground rice:

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Love kheer and other Indian desserts I have tried at sweet shops.

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Here is the hacked version!

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Tyou!

The lemon zest is perfect. First recipe in the ipot.

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Mmmmmm. Rice pudding! Let me count the ways. Classic with raisins and sprinkled with cinnamon, chocolate, lime and coconut. I’m a big fan, but unfortunately my waistline isn’t :slight_smile:
Rather than dessert, how about arancini?
Here’s one of my favorite sites for unique Rice ideas

Eta: I’m intrigued by the idea of combining rice, water, and coffee in the pumpkin latte rice pudding recipe. Rice for thought.

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I make a French version, with side of caramel
200 gr short grained rice
1 liter milk
200 gr sugar
1 vanilla bean
200 gr cream, whipped
Heat the milk with sugar and vanilla bean. Add the rice.
Cook on o heat for 20 minutes. Let cool 20 minutes. Carefully blend in whipped cream.

Make a caramel wtih
150 grs sugar
CAREFULLY add 50 grams butter, then 20 cl heavy cream

Pour caramel into individual dishes, the fill with the rice pudding

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You’ve forgotten the candied nuts, walnuts, almonds, pistachio etc. Once you’ve tried that, you can’t live without that…with the salted caramel. Divine!

Yes, that’s L’Ami Jean’s version, but frankly I prefer it without. (Dinner guests who have had both voted this simple version cleaner and, with humility, superior,) But be my guest and top it off to your heart’s content. :hearts:

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Btw, I think the whipped cream version is already l’Ami Jean, the classic recipes use milk. Twice at chez LAJ, the nuts toppings were slightly burnt, became bitter in taste.

Unpleasant nut flavor, agreed. Perhaps the reason I shy away from it.

FWIW, the recipe I referenced is from Stephane Renaud’s “Ripailles”. It is quite similar to Thierry Breton’s.

Many Portuguese bakeries have a rice flour cake that looks like angel food cake.

This rice pudding with fresh and dried lychees, rose petals and raspberries looks neat
https://www.instagram.com/p/B5oevrwh6rk/?igshid=1h8zigaq0d5y9

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Can you illustrate with a photo? THX.

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This recipe has no wheat flour

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Another rice flour only recipe.

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This is sort of a riff on rice pudding that my mom fed me regularly as a kid. Cooked rice, mixed with roasted mashed winter squash - usually butternut, sugar, and milk. Cooked for a while together, served room temp or cold for breakfast. I have fond memories.

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