Rice Pudding Variation

[johnro]

Rice pudding p154 EDC is a favourite in our household.  Last night I decided to include the variation so that the end result was rice cream (or at least what I have always referred to as rice cream pre-thermie) - all diners really enjoyed the old favourite. 

Variation to EDC recipe

1 Separate yolks of eggs and these are used in the thermie as per recipe instructions, which need to be followed to completion.
2 Beat the egg whites until soft peaks form - I do not use thermie.
3 After cooking time has finished fold egg whites through cooked mixture.
4 Pour into thermo server or similar serving dish over stewed apples drizzled with maple syrup

Refrigerate until ready to serve!   

[judydawn]

Good one Robyn, must try that version.  Lately I've been doing the eggless one from MWOC,

[Katya]

Have you tried the Spanish rice pudding in the F & E book?   We absolutely love it and it goes down well when I do it for friends.

[judydawn]

Haven't got that book Katya so would love it if you could pm me the recipe please. Is that an English book?

[Katya]

It's the Fast & Easy book that comes free with the machine in the UK, our equivalent of the EDC book I think.

Will pm it to you later today JD....  and it will be my huge pleasure to do so as you've done so much for me in the past 

[johnro]

Now that you mention it Katya - my grandparents lived with us when I was a child and I remember that my grandma used to do a dessert known as Spanish Cream - based on sago instead of rice but the method of making was the same as that posted above (oh to have my mum around to ask!!  ). Thanks for prodding the memory bank   

[Katya]

If you go to Spain, one of the puddings always on offer in restaurants is "Arroz con leche", rice with milk....  They also do a "Crema catalana" which is a version of custard.... so there is a close link between their cuisine and ours (at least as far as puddings are concerned  )

[johnro]

Katya would you mind pm ing that to me also - would so appreciate it, thank you! 

[Frozzie]

the creme catalane as its known here is a closer resemblance to creme brulée with slight variations with flavour and preparation ie milk for one and cream for another... also cinnamon and lemon zest for the catalane and vanilla flavour traditionnally for the brulée..it is also highly disputed the true origin of the recipe..but is very popular down the south of france and in spain of course. Saying that it is a very typical spanish dessert as is creme brulée for france! blab over lol 

also have a thx recipe in french for those interested...translated of course....not sure how it relates to the uk book as i dont have that one yet.. but its in the french 100 façons cookbook here..

[dede]

Sounds interesting Katya, Maybe you should post it under desserts for all to see. I would be interested as well. we love rice cream but havnt quiet found the right recipe for it as yet. I will try Johnro's version aswell.

[judydawn]

Looks like there are different versions everywhere and would be nice to compare them all to see which one comes out the winner.

[Katya]

I'm a bit uneasy about posting recipes from TMX cookery books on the Forum but am happy to PM the recipe for those who want it.

The UK creme brulee recipe is also very good and sounds easier than the EDC one.   I will include it in the PM

[Frozzie]

i used to be katya but no longer care..i think an odd recipe here and there doesnt hurt and its all in the benefit of the vorwerk world and may even entice some people to buy that particular book or have a demo to get it whichever is necessary!!  As long as the recipe posted refers to its origin ie which book it comes from etc its all good publicity...translating a whole book i would be against lol 

[cookie1]

Katya would you mind sending it to me too please? DH loves rice pudding.

[Katya]

On it's way cookie