Tuesday, November 18, 2008
TWD: Arborio Rice Pudding
Yin and yang. Men and women. Summer and winter…
Chocolate and vanilla.
Aaaaah, the eternal question, whether to have chocolate or vanilla. Dorie saved us from having to choose with this week’s Tuesday’s with Dorie recipe, Arborio Rice Pudding, White, Black (Or Both). Thanks so much to Isabelle of Les gourmandises d’Isa for picking this unique recipe. (See Isabelle's web site if you'd like to peek at the recipe, or better yet, check out Dorie Greenspan's book Baking: From my Home to Yours.)
I’ve never actually eaten rice pudding. Is that strange? I don’t know. I’ll find out this week, probably.
I’m really glad I read the discussion thread about this recipe before trying it. Seems there was a typo in the book, leaving some of the early bakers with rice soup rather than rice pudding. I boiled the milk-rice mixture for a full 55 minutes and my pudding was indeed pudding-ish once it was all said and done.
The verdict? Interesting. I liked the vanilla rice pudding, it reminded me a lot of tapioca, which I enjoy. The chocolate rice pudding? Eh, not so much. Both types had a faint rice taste, which was fine with the vanilla. But the chocolate just didn’t seem to pair well with rice flavor, in my opinion.
All in all, it was a learning experience. I had no idea one could make pudding with only rice as the thickener.
Oh, by the way, did anyone else’s pan look like this at the end? LOL, I might have been a bit aggressive in the early stages of boiling the milk.
Looks like something straight out of the movie “Alien”.
OK, we'll see ya next week, but not on Tuesday. TWD-ers have the option of posting late next week due to Thanksgiving. So, see you next Saturday with Thanksgiving Two-fer Pie!