Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: johnro on May 01, 2011, 11:50:55 pm
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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! :) :)
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Good one Robyn, must try that version. Lately I've been doing the eggless one from MWOC,
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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.
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Haven't got that book Katya so would love it if you could pm me the recipe please. Is that an English book?
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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 :-* :-*
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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 :) :)
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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 :D)
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Katya would you mind pm ing that to me also - would so appreciate it, thank you! :)
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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..
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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.
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Looks like there are different versions everywhere and would be nice to compare them all to see which one comes out the winner.
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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
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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 :)
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Katya would you mind sending it to me too please? DH loves rice pudding.
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On it's way cookie :) :)
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Katya,
Would you mind sending me those recipes and Frozzie if you can pretty please !! Sounds yummmyyyyy !!!
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Katya I made your rice pudding tonight. We loved the taste of the lemon in it and so did all the friends we shared it with.
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Katya,
Would you mind sending me those recipes and Frozzie if you can pretty please !! Sounds yummmyyyyy !!!
done debbiebillg :)
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The recipe in the EDC just states 'white rice' so would long grain be ok or does it need to be short grain? ???
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Bubbles, my EDC is a very early edition and it states medium grain white rice as most recipes do. It is the best choice for rice puddings although you could use your long grain rice if you really had no other option. Do put medium grain rice on your shopping list though ;)
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Ok will do -thanks AGAIN JD :-*
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I was quite amazed when I saw Adriano Zumbo make a rice pudding at The Good Food and Wine show last week. He used arborio rice.
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I also make the one from the UK cookbook and have used arborio and the English pudding rice (round grain) - the English pudding rice does work better. I also use full cream milk and sometimes even add cream and I cook it with the sugar from the start.
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we love the EDC version but leave out eggs (we are low sulfur diet) and only use 500ml milk 250mls water in lieu of no egg :)
Katya, could you pm me your recipes too pretty please??
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Made this yesterday, adapted to *:
Cooked longer. http://www.theguardian.com/lifeandstyle/2008/may/31/foodanddrink.recipe1
Served cold with fresh cherries. Yummy.