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 I was pretty disappointed in the latest episode/podcast of The Splendid Table, since I disagree about the methods of cooking rice pudding, and there are some things we need to be more blunt about in order to have a great version of it.

 1. Low-fat and skim milk are awful and pointless additions, they only make milk based desserts taste lacking and help the sugar or other sweeteners overwhelm the dish. Plus, they're a processed food. It's better to stay away. In fact, I believe a half and half ratio of part whole milk and part heavy cream (if you live in the US, Sunshine dairy has the best pasteurized non-homogenized heavy cream in the big black carton) is the best way to go. If you have problems with dairy, then go with coconut milk.

2. Soak the rice in milk at least overnight, it vastly improves the texture of the grains. Don't bother boiling it in water beforehand, there is no ingredient like time.

 In addition, in my experience I never had problems with the rice because it wasn't rinsed, in fact the starch that isn't rinsed off helps with the thickening of the pudding.

3. If you don't have an egg allergy, I recommend adding a few yolks beaten with the sugar or another dry sweetener once the rice and milk mixture in the saucepan is thicker and the rice is tender, it really helps improve the flavor. 
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Very Gluten Free

November 2013

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