Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: CarolineW on February 03, 2009, 10:06:38 pm
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Name of Recipe: Spanish Rice Pudding
Number of People: 4-6
Ingredients:
1.5 litres milk
200g rice (I use pudding rice - short grained. Also use this for risottos, actually. Works well and is cheaper.)
zest of 1 lemon
150g sugar
70g butter
Preparation:
1. Insert butterfly whisk. Add all ingredients except the sugar and butter and cook 45 mins / 90oC / speed 1
2. Add sugar and butter and cook 10 mins/90o/speed 1.
3. Remove butterfly, turn into a serving dish and serve.
Photos:
Tips/Hints:
This recipe is adapted from the UK cookbook - Fast and Easy Cooking. The original recipe includes 1tsp cinnamon, and cinnamon to sprinkle. It also has more sugar. We prefer the version I've posted here. Also, we always eat it hot, we prefer it that way, but the recipe says leave it to cool and eat cold. Good for the hot temperatures the Ozzys have at the moment ;D
Members' comments
Bron - Caroline,
I have tweaked this one, just a little and its excellent too. Instead of lemon I add the peel of an orange, also a cinnamon stick.
I cut down the time to 35 minutes, and then add brown sugar, and half the amount of butter and then 5 minutes! Cuts cooking time by 10 mins, and the taste and texture and just as good (but a little healthier!)
knittercook - I must confess to having a slight addiction to Parsons rice cream, so wanted to be able to make my own. This recipe is brilliant, I made it exactly as is and next time the only thing I would do is omit the lemon rind and add the seeds of a vanilla pod instead. 5/5 from me, thanks CarolineW.
Intrepidtrier - I also have used this recipe a few times and my tweak is use the same amount of rice and milk and cook for 45 min. and then add a can of condensed milk and a tablespoon of butter and cook for another 10min. No sugar. Turns out great.
sue purrb - We love this recipe, but find about 70g sugar is plenty. It tastes just like Ambrosia Creamed Rice from a can!
Greyhoundmum - I combined Caroline and Bron's method and just loved it. I could really taste the orange and the cinnamon which made a great flavour, thanks.
Shayla - We also love his recipe. I too add vanilla and omit the cinnamon; I also do not use the butterfly - I find it keeps coming off.
rubyslippers - This is yummy!
Mollyweasley - I replace 400 ml of cow milk with coconut milk, without lemon peel. And in my bowl I like mixing it with homemade sweet yoghourt, half and a half, I love the light acid and sweet flavours together.
mab19 - I made this today and only did a half quantity. I used basmati rice and vanilla instead of the lemon rind. Also only used 25g sugar and it was just right. DH gave it the tick of approval. I have made the recipe using brown sugar.
Susieja - I made this with maple syrup and only 75grams as I don't like things too sweet. Yum yum yum. It was just sweet enough for me. I also added some orange zest and a vanilla pod.
Aussie Brenda - I made this tonight , added some cocoa powder , not sure how much maybe five tablespoons, only added 70gms of brown sugar and no butter, no lemon rind but added a teaspoon of vanilla paste , very thick had to serve it with some extra milk. Yummy.
Suzanne - This is my absolute favourite.
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This recipe is adapted from the UK cookbook - Fast and Easy Cooking. The original recipe includes 1tsp cinammon, and cinammon to sprinkle. It also has more sugar. We prefer the version I've posted here. Also, we always eat it hot, we prefer it that way, but the recipe says leave it to cool and eat cold. Good for the hot temperatures the Ozzys have at the moment ;D
Gracias amiga Need something cool - an inch or two of that snow would go down a treat ;D ;D ;D ;)
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hmmm this could be a good one for ryan to take to school for morning tea, thanks again caroline :)
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Caroline,
I have tweaked this one, just a little and its excellent too.
Instead of lemon I add the peel of an orange, also a cinnamon stick.
I cut down the time to 35 minutes, and then add brown sugar, and half the amount of butter and then 5 minutes!
Cuts cooking time by 10 mins, and the taste and texture and just as good (but a little healthier!) Says she, stuffing her face with chocolate! ;D
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Sounds good, Bron. I'll have to give that a try. No - really - it isn't just an excuse to make it again ;D
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No - really - it isn't just an excuse to make it again ;D
Too much honesty ;) ;) It is all to help your fellow TMXers - Warren should be able to use that excuse.
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In the interest of science, and to aid my fellow TMXers, I have sacrificed myself on the altar of duty and tried the 'Bron Variation'. I loved the toffee type flavour that the brown sugar gave. Loved the flavour full stop, actually. But cooked it for another 4 mins as preferred the rice not to be al dente in the dessert. Thanks for a lovely variation, Bron. I can ring the changes now :)
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Thanks Caroline, pleased that you enjoyed it! Did you make it with the orange peel too? ;D
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I must confess to having a slight addiction to Parsons rice cream, so wanted to be able to make my own. This recipe is brilliant, I made it exactly as is and next time the only thing I would do is omit the lemon rind and add the seeds of a vanilla pod instead.
5/5 from me, thanks CarolineW :-*
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I haven't tried this one yet. My DH loves rice pudding and I usually make him a slightly different one.
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I also have used this recipe a few times and my tweak is use the same amount of rice and milk and cook for 45 min. and then add a can of condensed milk and a tablespoon of butter and cook for another 10min. No sugar. Turns out great.
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We love this recipe, but find about 70g sugar is plenty. It tastes just like Ambrosia Creamed Rice from a can!
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I also have used this recipe a few times and my tweak is use the same amount of rice and milk and cook for 45 min. and then add a can of condensed milk and a tablespoon of butter and cook for another 10min. No sugar. Turns out great.
Oh yes that would be amazing, next time I will do that.
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I forgot I had this one put away in a "safe" place. Thanks for bumping it!!!!!!
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I've got this on the go now. My teenagers always ask me to buy Le Rice so I thought I'd make some. I'm doing original recipe with vanilla instead of lemon.
Serena
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Can't wait to hear what you think of the vanilla version, Le Rice is quite expensive compared to this as it makes quite a lot.
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Caroline,
I have tweaked this one, just a little and its excellent too.
Instead of lemon I add the peel of an orange, also a cinnamon stick.
I cut down the time to 35 minutes, and then add brown sugar, and half the amount of butter and then 5 minutes!
Cuts cooking time by 10 mins, and the taste and texture and just as good (but a little healthier!) Says she, stuffing her face with chocolate! ;D
This is yum, I did the combinati
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Hit send too soon, I combined Caroline and Brons method and just loved it. I could really taste the orange and the cinnamon which made a great flavor, thanks
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We also love his recipe I too add vanilla and omit the cinnamon; I also do not use the butterfly - I find it keeps coming off.
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i love this recipe. Making it for dinner tonight BUT whoops I have added the sugar in at the start, now i am sure there is a very good reason why you add it in at the end of the cooking time, but i am going to carry on anyway. I'll let you know :)
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this is certainly the yummiest rice pudding recipe around even cold, I hope yours works out ;D
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Hi Well the verdict is .... it didnt make the slightest difference putting it all in at the beginning!!
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great that it worked, I wonder why it goes in when they say? ??
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This is yummy!
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I replace 400 ml of cow milk with coconut milk, without lemon peel.
And in my bowl I like mixing it with homemade sweet yoghourt, half and a half, I love the light acid and sweet flavours togheter.
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I made this today and only did a half quantity. I used basmati rice and vanilla instead of the lemon rind. Also only used 25g sugar and it was just right. DH gave it the tick of approval. :)
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I have this cooking with sushi rice atm, but with half the quantities. Would I need to cook for the same period of time?
Kerryn
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Made this again yesterday and used brown sugar this time. Yummy
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This sounds like just what I need on a cold day. I am going to try it with maple syrup and only 75grams as I don't like things too sweet. Fingers crossed ;)
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Yum yum yum
And with the 75g maple syrup it was just sweet enough for me. I also added some orange zest and a vanilla pod.
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I made this tonight , added some cocoa powder , not sure how much maybe five tablespoons, only added 70gms of brown sugar and no butter, no lemon rind but added a teaspoon of vanilla paste , very thick had to serve it with some extra milk. Yummy.
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I should try this for my rice loving DH.
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This is my absolute favourite I'm making it for dessert tomorrow night for my mum and dad :D
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Just made this again to give to a sick friend.
Haven't made it for ages.
Forgot just how delicious this desert is!
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I thought I'd try a different rice pudding today and came across this one. Wow, how good is this! It will be my go to recipe from now on.
I made 1/2 quantity, reduced sugar (I only used 50 g) and substituted lemon zest with vanilla extract as others had done. It's so creamy, loved it.
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Its amazing how recipes suprise us Judy.There are some lovely recipes here to try.
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I'd better try it and run it past the rice custard specialist. (DH)
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This is a great recipe. Good idea to do 1/2 quantity - the full recipe makes heaps!
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I make this often for older relatives. They love it as it is
nice tasting and easy to eat.
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Ooh, maybe it is an older person dessert. I'll have to tell DH. ;D ;D ;D
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No it is an anybody dessert no matter what age!
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I'll be very surprised if he doesn't like it cookie. I'd make it and not tell him it's a different recipe and see what he says about it. Another good thing about this one is that it stayed the same consistency after refrigerated whereas others need thinning down with milk before reheating. I used LL full cream milk and would do so again.
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Thanks.
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made this for DH yesterday, he loves it. Thanks