Conference turris::cooks

4 c milk
1 T long-grain rice
4 crushed cardamon pods (you can use ground cardamon instead)
1 T sugar
10 slivered pistachios, plus some for garnishing (unsalted)

Combine milk, rice, cardamon pods in heavy pan.
Bring to boil.
Cook gently until milk is reduced to 2c (may take more than an hour).
Remove and discard cardamon pods.
Add sugar and nuts.
Mix well.  Cool.
Mix again.  Pour into serving bowls.  Decorate with more pistachios.
I often put rosewater in this (when I can get it).

    Boy, does this bring back memories!  The following recipe was given
    to me by my Mom.  We used to have it quite frequently when I was
    growing up since it was inexpensive to make and most of the ingrediants
    we on hand.
    
    Rice Pudding	6 servings
    ------------                  
    
    1/2 C. uncooked rice
    1/2 t. salt
    1/4 C. sugar
    1/2 t. cinnamon or nutmeg
    2-1/2 C. milk
    1/2 C. seedless raisins
    
    Combine all ingrediants in top of double boiler.  Cook covered,
    over boiling water until rice is tender and milk is almost absorbed
    (approx 1 hour), stir frequently.                                  
    
    Serve warm.

    Thanks for this recipe!  If I make it with skim milk, it'll
    even be low in calories since there's not much sugar in the
    recipe.  I'll have to try it this weekend.  Have you ever
    tried it with brown rice?
    
    --Louise

    No, I haven't tried it with brown rice but that does sound good
    since we are trying to get away from the processed white rice.
    You could probably use 'sugar twin' or other sugar substitute
    in place of the sugar.  I haven't tried that either, just might
    this weekend, tho.
    
    Judy

	This one is NOT low in calories, but it is soooo good.
	My mom makes this as a special dessert occasionally..

	Even my wife (who doesn't care much for rice) enjoys..


			ICE CREAM RICE DESSERT


		1/4 cup  rice		1 cup sugar
		2   cups milk		1 cup heavy cream 
		1   env plain gelatin	Flavorings (vanilla or almond)


	Cook 1/4 cup rice in boiling water until half done.  Then
	transfer to 2 cups hot milk and cook thoroughly.  Soak 1
	envelope plain gelatin in a little cold water for a few
	minutes.  Then add to rice with 1 cup sugar.  Cool.  When
	almost set, mix in thoroughly 1 cup heavy cream beaten
	very stiff.  Flavor with your favorite flavoring (I usually
	use vanilla; occasionally a little almond extract).

    Re: .using "sugar twin"
    
    I think Nutrasweet breaks down and loses its sweetness when subjected
    to high heat.  You might want to add it at the end.
    

TESTED - make rice pudding as per �.1 and then when fully cooked, stir in
generous spoon of vanilla and �nutrasweet to taste.  You can't tell the
difference.  I also used skim milk (not powdered, but skim from store)
and it's nice!

    I think Sugar Twin is not nutrasweet but is saccharine, which does
    not break down in cooking (although it tastes terrible, to me).
    The only sugar substitute I've seen that's nutrasweet is Equal.
    -.2 is correct - you should add nutrasweet at the end of any
    cooking.  In addition, nutrasweet sweetened foods, like cocoa,
    will deteriorate in time if kept hot in thermoses or similar
    containers.  It takes a while, though, since the temperature is
    not as hot as cooking temperatures.
    
    In baking, I tend to reduce sugar as low as possible, and use
    things like molasses (which has B vitamins) when the taste is
    complementary.  If the dish still needs to be sweeter, I use
    toppings - usually fruits or applesauce - or icings, which
    can be nutrasweeted or sugared, but can be added to taste
    at the table.  Note that cakes often depend on sugar for their
    consistancy, and won't come out as well if you vary the sugar
    too much.  Heavier confections, like carrot cakes, zucchini
    and other breads, or muffins, can have the sugar cut quite a bit
    and will still come out delicious.
    
    Thanks for the test in -.1 - now I'll have to try it with brown
    rice.  I think I'll leave out the sweetener, and put the honey
    jar and the nutrasweet on the table (Jim needs to gain/maintain
    weight, not lose it).
    
    --Louise

re .3

I had to chuckle when I read about not using processed rice and using 
nutrasweet in the same reply!

I tried using brown rice once.  I tried it using the same recipe as for white 
rice (from Time-Life cookbooks).  It was awful.  Chewy bits gave an awful 
texture, and the flavor made it not worth experimenting with the recipe.

						     
							- JP

    I have use brown rice in rice pudding, but only in recipes which
    call for the rice being completely cooked before you start.  As
    brown rice takes so much longer to cook, I can understand why it
    would be hard to adapt a recipe meant for white rice to brown.
    
    Anyway, when I've tried it (the Joy of Cooking recipe), it is excellent
    with brown rice also.  If you do use that recipe, though, halve
    the sugar...
    
    Beryl

    Hi! This recipe is a modern day version of Rice Pudding.  It's really
    easy and tastes pretty good. You probably could cut calories by
    using skim milk and sugarfree pudding too.
    
       1 small package of instant vanilla pudding
       2 cups of cooked rice
    
    Mix pudding according to directions on package.  Let it set until
    its thick.  Add:  1/2 tsp. cinnamon
                      1/4 tsp. nutmeg
                      1 small container of Cool Whip (8 oz.) and
                      the rice.
    
    Place in fridge and let it set.
    
    
    Enjoy.
    
    Flo
    

    I don't really have a recipe, though this is what I do.
  
        2 eggs, slightly beaten    
    	About 1 quart of milk ( I use 1/2 %)
    	About 1 cup of "Minute Rice"
    	Sugar - to taste (I use 1T, others I know use up to 1/2 C)
    	Vanilla - to taste (Maybe 1t.)
    
    Heat in a big pot on the stove until simmering.
    
    Pour into a large, uncovered casserole dish.  Sprinkle Cinnamon
    on top.
    
    Bake at 350 for about 45 minutes - until "firm" and golden brown
    on top.

quick rice pudding:

	1 1/2 C cooked short rice
	1/4   C sugar
	1 1/2 C Skim milk
	1 TBS   butter
	1       egg yoke
	1 TSP   vanilla

Combine rice, 1 c. milk, sugar,butter in a quart sauce pan. Cook over Med heat
until thick and creamy stirring occasionally for about 20 min.
Beat egg yoke with 1/2 c milk, put into rice mixture and cook about 5 -7 min.-
stirring occasionally. add vanilla and any fruit if desired and serve hot or
cold.  Makes about 4 servings.