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Discussion Starter · #1 ·
I just wanted to share with you that I made a really yummy dessert tonight that I have never made before.<br><br><br><br>
It was rice pudding.<br><br><br><br>
You just put 3 cups of soymilk in a saucepan, bring to boil. Add 1/2 cup rice, I used Jasmine rice, 1/4 teaspoon salt & 1/3 cup raisins, simmer and cover for about 30-40 minutes stirring ocassionally. Serve into dishes, top with sweetener & cinnamon to taste. We loved it.<br><br><br><br>
I never had any clue it was so easy to make!
 

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mmmm - thanks for sharing that sherijohnson.<br><br>
sounnds delish!<br><br>
i love rice pudding too <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Nice! I will definitely have to try that. I've been craving rice pudding for a long time. I used to LOVE the Jewel brand of it, but I can't eat it anymore.
 

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sherijohnson, generally one cooks rice by using slightly less than 2 parts water, to 1 part rice. 1/2 cup of rice will aborb about 7/8 of a cup of water. 1/3 cup of raisins will absorb about 2/3 cups of water. The minimum amount of water I would think would be necessary would be about 1 1/4 cup. Yes you could use more. But the idea of using 3 cups of soymilk to 1/2 cup rice plus 1/3 cup of raisins just doesn't sound right to me.<br><br><br><br>
I would think you would have rice soup, not rice pudding. Also jasmine rice cooks thru in about 20 to 25 minutes. Cook it longer than 25 minutes, and the individual grains start breaking into pieces at the slightest touch. Stir it once after 40 minutes of cooking, and I think you will no longer have recognizable grains of rice, but a viscous liquid with little specks of broken rice grains mixed into it. The liquid will get slightly thicker when refrigerated. About the viscosity of mayonaise, maybe, or thinner, when refrigerated. Is this what you are aiming for?
 

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Soilman --<br><br><br><br>
There are a ton of varietites of rice pudding, and you've perfectly described my mom's favorite kind. And, in my experience anyway, it does come out more like a pudding than a soup.<br><br><br><br>
I personally like a more hearty rice pudding, and I think I use about 1 cup Jasmine rice to 2 cups water and 2 or 2 1/2 cups soy milk for about 20 minutes (with added raisins, cinnamon, and some sweetner, of course). It comes out the consistency of thick, mushy rice. Tasty. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #6 ·
I took this recipe directly from the old Betty Crocker cookbook and substituted soymilk for regular milk. It came out perfect. Believe me, I thought the same thing too. However it turned out PERFECT! My husband loves rice pudding and he had two large servings. He was probably thinking to himself, "why did she wait this long to make this"? But truly my first thought is we'll have to see if this works. Just remember that rice pudding is not supposed to have perfectly cooked rice like when you are making rice for eating, if it did, it wouldn't be as good. It was nice and thick pudding and is served hot. My stepdaughter who has never had rice pudding was skeptical of whether she would like it or not, she tasted it and then had me serve her a huge bowl of it too. The recipe is supposed to make 6 servings, we got 4 regular bowl servings out of this batch.<br><br><br><br>
Just remember I made my own soymilk so this didn't cost me as much to make than it would if you bought the milk from the store. I don't think I would try to make rice pudding with water, it is supposed to be creamy.<br><br><br><br>
I cooked it for exactly 30 minutes.
 

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I'm sorry mskedi, but this recipe sounds more like thick soup to me, not pudding. No, I haven't actually tried it yet, but it is so out of line with what I am used to, that I am reluctant to try it, feeling I'll have wasted $4.00 worth of soy milk. From my 40 years of experience with cooking rice, there just doesn't seem to be enough rice, for the amount water (in the soy milk) being used, in order for there to be enough starch for a decent gel to be obtained, even when the emulsion cools down to 35 deg F. I could be wrong, but it seems to me like it will be soup, not pudding.
 

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OK sj. I'll try it then.<br><br><br><br>
I'll put some raisins on my shopping list.<br><br><br><br>
I've been dreaming about rice pudding for a month now. That's why I bought some jasmine rice instead of basmati. I've just been to lazy to go hunt-down a recipe.<br><br><br><br>
I already have the (Fantastic brand) jasmine rice, and commercially made soy milk (which might be thinner than the kind you made yourself), cinnamon, and maple syrup.<br><br><br><br>
Speaking about making soy milk yourself -- I've never made it myself. Does one use just soybeans and water? Do you have stuff that you discard, like soybean skins or squeezed-out partially dried stuff remaining? If so, how much waste is there, per pound (or kg) of dry soybeans that you start with? Or how many cups per cup? Can you use the typical yellow soybeans they sell in every HFS, or are some varieties better suited for soy-milk-making purposes than others?<br><br><br><br>
Thanks for the info.
 

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sj -- What I usually make probably couldn't even qualify as pudding... it's more of a mush, but I like it. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I like your kind, too, but I'll have mine for breakfast (It's like oatmeal almost -- I don't use much sweetner) and your kind (my mom's kind, in my mind) for dessert. I could happily live of rice pudding... <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> (Okay, maybe I wouldn't live <i>long</i>, but it would be fun.)<br><br><br><br>
Soilman --<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by soilman</i><br><br><b>I'm sorry mskedi, but this recipe sounds more like thick soup to me, not pudding. No, I haven't actually tried it yet, but it is so out of line with what I am used to, that I am reluctant to try it, feeling I'll have wasted $4.00 worth of soy milk.</b></div>
</div>
<br><br><br>
It really does work, even with commercially made soymilk. Really. It looks like you're going to try it, so you'll see in a while, I guess.
 

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Discussion Starter · #10 ·
soilman, you will like it. Like I said, I thought the same thing you did. I make rice all the time and I thought the recipe might be a flop, but it was awesome. and if I had not tried rice pudding in the past I wouldn't have known what I was trying to achieve, but I could tell when it was almost done by how it looked.<br><br><br><br>
the soymilk...I did a post on the maker I bought in product reviews & also on the soybeans as well. you will find all the information we exchanged in there <a href="http://www.veggieboards.com/boards/showthread.php?s=&threadid=7752" target="_blank">http://www.veggieboards.com/boards/s...&threadid=7752</a><br><br><br><br>
and to answer your question, there is no waste. I was thrilled to find out the the material that is left over is called "Okara" and there are a multitude of recipes for it. I have links for all of that information too. Last night I made a one pot dish for dinner and threw the okara in there, I didn't tell anyone, they loved what I made and they had no clue there was soy in there - ha ha! by the way, that dish had rice in it, but was cooked according to what you would consider normal for rice.<br><br><br><br>
I can't wait to find out how your rice pudding turns out! Please let us know.<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #11 ·
Hmm, I've never been a fan of rice pudding...but it sounds good. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Maybe I'll make for my Grandma, she adores rice pudding. hehe
 

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OK. It simmering now. 3 cups of soymilk is $4.50 so I hope this works.<br><br><br><br>
I'm assuming unflavored soymilk, that is, no vanilla flavor, otherwise you would have said vanilla-flavored soy milk, right?<br><br><br><br>
I'm using Jasmine rice.<br><br><br><br>
It doesn't sound like 1/3 cup of raisins could make it sweet enough, either, or that 1/4 tsp of salt is consequential in 3 cups of soy milk.
 

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Damn. It's boiling over. Dripping down the sides of the covered pot. Lost about a tablespoon of soy milk and made a mess.<br><br><br><br>
I used a 4 quart pot. So it is only about 1/2-filled. And I turned down the flame on the gas range as low as it would go without going out. And it's boiling over. Must be the soymilk. This never happens when I make a cup of rice in 2 cups of water.
 

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The label on the jasmine rice says use 1 cups of water for a 1/2 cup of rice, simmer for 15 minutes, and then let stand for 5 minutes. So I'm wondering where the 30 to 40 minutes came from, as well as wondering about the doubled amount of liquid.
 

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OK. It's still hot. Do you have to let this cool? Because it doesn't say that in your recipe, and because it is <b>not</b> pudding now that it is still hot. It is nothing at all like the pudding I remember having as a kid. It is gruel. And it is not nearly sweet enough either. And if I stir in maple syrup to make it sweeter it gets even thinner and more gruel-consistency and less pudding consistency. If I dribble a little maple syrup over the top and don't stir it in it tastes like bland tasteless rice with raisins mixed in that are just slightly sweet, because they have also lost most their sweetness after being cooked for 30 minutes, but not enough to sweeten the rice, and with sickingly sweet maple syrup dribbled over the top.
 

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soilman,<br><br>
So you tried the recipe and it didn't work for you. No big deal. I've easily made rice pudding using vanilla soy milk, and mixed with the flavors. I've always had issues cooking rice since it can be tricky. Perhaps another recipe might work better but it seems like your making a big deal out of nothing.
 

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Wiccanveg wrote: "I've easily made rice pudding using vanilla soy milk, and mixed with the flavors."<br><br><br><br>
Huh? Mixed what with what flavors? What are you talking about?<br><br><br><br>
I've never had any trouble cooking rice before. I just follow the directions on the label, and it always comes out nearly perfect. Every time. No problems. I've made 1000's upon 1000's of near-perfect pots of rice. This is the first time it didn't come out well. There is nothing wrong with the way I followed the recipe. I followed sj's recipe exactly. It is a faulty recipe. It couldn't possibly work for anyone.
 

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It is down to about 40 degrees F now, and has acquired a pudding consistency. It is no longer gruel when cold. However it is still absolutely bland rice with nearly bland raisins. I tamped down my raisins in the measuring cup to make sure I was using enough raisins. I timed the simmering at exactly 30 minutes after the boiling soy milk returned to a simmer after I put in the rice and raisins.<br><br><br><br>
The raisins lost most of their sweetness, but the sugar they lost was not enough to make the rice taste at all sweet. Adding maple syrup on top of the pudding makes it taste like bland pudding with sweet syrup. Very unappealing. Mixing the maple syrup in -- and it is no longer pudding, it is gruel again, even tho it is cold.
 

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Discussion Starter · #19 ·
well tear her up, why don't you, soilman! Jeez! It's just a recipe, not a race, or challenge.<br><br>
And, everyone's taste is different, so it COULD work for people. Please post a rice pudding recipe that "works" for everyone, I'm sure we'd all be glad to see it.
 

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soilman. Whatever flavors go in rice pudding. Sheesh, nutmeg, cinnamon, vanilla, raisains that sort of thing. Justine is right, this isn't a race. I made a simple rice pudding tonight using 1 cup soy milk to 1 cup instant rice. It had perfect consistency. Don't knock someone who's had issues cooking rice, not everyone is as perfect as somone who has made 1000s of perfect pots of rice. Good for you.
 
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