Classic Rice Pudding - Old Fashion Creamy Rice Pudding Recipe - One-Pot Method
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Date: 2019-07-25
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Comments and reviews: 9
Stephen Hanrahan
Wow i never thought id find a single video to disagree with chef john so much on but i love rice pudding I actually have sought it on restaurant menus, i love raisins (tho the crasins sound interesting) and i think it tastes so much better warm rather than cold.
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Wow i never thought id find a single video to disagree with chef john so much on but i love rice pudding I actually have sought it on restaurant menus, i love raisins (tho the crasins sound interesting) and i think it tastes so much better warm rather than cold.
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Dustin Crewse
My Grandmother told me about a Oven cooked Rice pudding that her Grandmother made so many years ago. Is there any possibility of a hot to make from you? I get it is kind of pointless after showing how to make it on the stove top. Keep making thing look good.
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My Grandmother told me about a Oven cooked Rice pudding that her Grandmother made so many years ago. Is there any possibility of a hot to make from you? I get it is kind of pointless after showing how to make it on the stove top. Keep making thing look good.
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R. McBride
Woot I feel vindicated I've been secretly using the one-pot method to make rice pudding for years. Always thought it was because I'm lazy (I am. Now it is an official, chef-approved method and I don't have to hide my little secret any more Thanks, John
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Woot I feel vindicated I've been secretly using the one-pot method to make rice pudding for years. Always thought it was because I'm lazy (I am. Now it is an official, chef-approved method and I don't have to hide my little secret any more Thanks, John
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Hekate Cobos
I've never seen a recipe like this one. I'm from Mexico and at home my mom and my aunts never made rice pudding with egg and butter and it was always cook with milk. However I'm curious and I'm going to make it following your recipe. Greetings
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I've never seen a recipe like this one. I'm from Mexico and at home my mom and my aunts never made rice pudding with egg and butter and it was always cook with milk. However I'm curious and I'm going to make it following your recipe. Greetings
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ThoughtsOfALeo
Well, this sure beats my makeshift rice pudding of using old takeout rice, throwing in milk and cream as well as cinnamon, vanilla and nutmeg and stirring until the consistency is what I like. I'll definitely have to give this recipe a go
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Well, this sure beats my makeshift rice pudding of using old takeout rice, throwing in milk and cream as well as cinnamon, vanilla and nutmeg and stirring until the consistency is what I like. I'll definitely have to give this recipe a go
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Asheley
I would like to dispute the claim that people do not claim rice pudding. I have on many occasions and know what restaurant will have it on what day. I've, also, made it myself many times when the craving hits. I love it THAT much.
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I would like to dispute the claim that people do not claim rice pudding. I have on many occasions and know what restaurant will have it on what day. I've, also, made it myself many times when the craving hits. I love it THAT much.
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Deriamis
If you use brown rice and cut down on the sugar, you get something that's more enjoyable as a hot breakfast item. It's good when you get tired of oatmeal and want something simple and filling but not heavy like bacon and eggs.
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If you use brown rice and cut down on the sugar, you get something that's more enjoyable as a hot breakfast item. It's good when you get tired of oatmeal and want something simple and filling but not heavy like bacon and eggs.
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TheMiccru
hello chef john, just want to say hello and long time watcher of your videos. I have a question of the rice pudding recipe, instead of using long, medium or short grain rice, can parboiled be alright or would it be to mushy
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hello chef john, just want to say hello and long time watcher of your videos. I have a question of the rice pudding recipe, instead of using long, medium or short grain rice, can parboiled be alright or would it be to mushy
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TheBookDoctor
Cooks Illustrated had a thing on egg tempering this past month in which they determined that it's moisture that prevents eggs from going scrambled: if they're wet enough, the proteins can't cross-link into a scramble.
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Cooks Illustrated had a thing on egg tempering this past month in which they determined that it's moisture that prevents eggs from going scrambled: if they're wet enough, the proteins can't cross-link into a scramble.
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