Home Cooking 6

baked rice pudding questions

jessinEC | Mar 27, 201203:52 PM

It's raining here, again, so it feels like rice pudding weather. I've actually never made the baked kind and I want to try. First question -- my recipe calls for 1/4 c of butter (to stir into the simmering rice & milk). Can I leave it out or sub a mixture of canola & walnut oil? (I don't eat dairy; I'm using soy milk). Second question is -- the recipe calls for 1 tsp of vanilla. I have 2 fresh vanilla beans that I'd like to use. Should I open the bean, scrape the seeds and simmer the bean? Is one enough or should I use two? Or isn't it worth it? Finally, I'm a bit worried about the process of mixing the warmed milk/rice into the eggs. How do you prevent them from scrambling? Thanks!

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