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My Rice Pudding: Bitter or Palette Cleansing?

CrazyOleMoose | Nov 20, 201107:55 PM


I've been making a rice pudding recipe for years that I serve when there will be after-dinner drinks following dessert. (Usually fairly expensive scotches or wine.) I use lime, orange, and lemon peels (triple the amount from my grandfather's recipe) to make the rice pudding's finishing flavor slightly bitter. In my opinion, it makes it a great palette cleansing dessert so that everyone can enjoy after-dinner drinks with a fresh tongue.

I made my rice pudding recipe on youtube, and one of the very first comments said essentially, "zest instead of using the whole peel and it won't be bitter". (I know!)

My question is: Does a palette cleansing (very slightly bitter) dessert appeal to anyone else? I've had dark chocolate tortes that had a slightly bitter finish to them--and it just feels like a better ending to a meal than something stick-to-your-tounge sweet (like many rice puddings are).

For reference, here's the recipe:


1/2 gallon whole milk
1 cup sugar
6 oz long grain white rice (not instant or "parboiled")
The peel of 1 small lemon, 1 small orange, 1 small lime
2 Eggs
1 Tablespoon Vanilla
1/2 of a Chai Tea Latte (about 1 cup)
2 dashes of cardamom (optional, not shown in video)

Cooking instructions on video:
Prep time: 5 mins
Cook time: 1.5 hours

I appreciate any opinions.


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