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Post by lkeriegirl on Jan 9, 2015 7:38:25 GMT -5
Is it possible to make rice pudding in the thermowell?
I'm using this recipe for a girl scout activity, it stipulates to cook uncovered for a good portion of the time.
http://www.mycolombianrecipes.com/arroz-con-leche-rice-pudding
I think there's some chemistry at work of which I am ignorant. Something to do with the milk?
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Post by vaporvac on Jan 9, 2015 14:53:50 GMT -5
You reading my mind!? I was just thinking last night I should post my recipe for rice pudding as it's perfect for the Twell. Mine is Spanish so I'll have a look-see at this one to see if it's similar. Update: similar in someways, but different enough that I may post my own. This is more LA vs. Spanish and super sweet with the condensed milk.
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Post by lkeriegirl on Jan 10, 2015 9:57:17 GMT -5
Ok I can't wait! Our neighborhood farmers market is closed today due to the cold and snow, the farmers don't want to come in from the snowbelt with their produce but the spice guy is in the neighborhood and agreed to hook me up as a side deal. We also moved the Brownie meeting so I have time to get it together.
?? is LA Louisiana?
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Post by vaporvac on Jan 10, 2015 18:07:43 GMT -5
No. I meant Latin American vs. spain. I'll trya and pull this together tonight. It's one of those things that you could actually cook in the twell over night,,,but I think maybe your stove isn't hooked up yet or bought?
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Post by mach12 on Jan 11, 2015 23:33:04 GMT -5
That sounds familiar! Half of our garage is storage racks full of Girl Scout camping and event gear.
That's a good looking Rice Pudding recipe. I have a really good recipe for Egyptian rice pudding that I'll dig out and post too. It's been several years since I moved back home and I haven't unpacked a lot of that stuff so that's a good excuse!
Edit: I typed up a bunch of the recipes for food that people taught me to make when I was in Egypt and the rice pudding was one of them, so here it is:
Egyptian Rice Pudding
Ingredients: 1/2 Cup Rice 1 Cup Water 1 1/2 Cups Sugar 2 Tablespoons Cornstarch 3 Cups Milk 1 Tablespoon Rosewater 1 Cup Chopped Nuts 2 Teaspoons Cinnamon
Method: 1. Boil Rice in water. Dissolve sugar and starch in milk and add rosewater. Pour mixture onto rice, stirring constantly
until boiling.
2. Lower heat and simmer 15 minutes, stirring occasionally.
3. Pour into serving dishes and cool.
4. Garnish top with nuts and cinnamon. Serve.
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