10016 Rice pudding - where can I find it?

Presumably Ambrosia tinned??? Found this - [url=http://www.britishcornershop.co.uk/britishfood.asp?id=TJ1301]Ambrosia Creamed Rice Pudding | Delivered Worldwide[/url] Seems you can buy it onlne and get it sent to you anywhere in the world!!!

Another link Sue - [url=http://www.britishfooddirect.com/index.php?main_page=product_info&products_id=1164]Ambrosia Creamed Rice Pudding 3 X 425g - £2.80 : British Food Direct, British Food Delivered Worldwide. Expat Shopping.[/url]

I know you want to able to get it instantly and will travel anywhere in Italy to satisfy the craving!!!

I haven't seen rice pudding for sale here but then I can't say I have looked, and I usually make my own. Tapioca (dried) is available at the Conad in the Gran Sasso Gran Shopping centre in Teramo. Its in the exotic foods section along with the soy sauce and Mexican dips.

Your best bet for tinned rice pudding is probably Lidl.

Yes following on from Nielo's post, I believe there are two Conads in Sulmona.

[quote=Sally Donaldson;93257]Another link Sue - [url=http://www.britishfooddirect.com/index.php?main_page=product_info&products_id=1164]Ambrosia Creamed Rice Pudding 3 X 425g - £2.80 : British Food Direct, British Food Delivered Worldwide. Expat Shopping.[/url]

I know you want to able to get it instantly and will travel anywhere in Italy to satisfy the craving!!![/quote]

What a great website.........cheers Sally :yes::yes::yes::yes:

Hopefully you will be able to find Twiglets Ricky!!!

I make my own

take one olive branch, strip off leaves and olives.
dip in large jar of marmite
bake for 24 hours at gas mark 8

leave to cool and then eat the lot

Do I detect a slight element of mickey-taking here - anyway you can't get the olive branches here! (Marmite - urrrgh)

You mean rickey-taking!!! lol

This is the Italian version of a rice pudding:

[url=http://italianfood.about.com/od/spoondesserts/r/blr0421.htm]Rice Pudding -- Budino di Riso[/url]

There is also a delicious rice cake from Le Marche called "bostrengo"

[quote=elliven;93296]
(Marmite - urrrgh)[/quote]

Edward de Bono is a prolific originator of ideas, only a few of which are listed here.

In 2000 he advised a U.K Foreign Office committee that the Arab-Israeli conflict might be due, in part, to low levels of zinc found in people who eat unleavened bread, a known side-effect of which is aggression. He suggested shipping out jars of Marmite to compensate

so have some toast and marmite and chill .........:laughs::laughs::laughs:

What a great response! Thanks all!
I was actually thinking of the dried rice that you make at home (I find the canned stuff a bit sweet) so I'll give Conad a try.

Might try that recipe too - looks good! Though not sure which of the many kinds of rice to buy for it....

[quote=TuesdaySue;93485]What a great response! Thanks all!
I was actually thinking of the dried rice that you make at home (I find the canned stuff a bit sweet) so I'll give Conad a try.[/quote]

I believe Conad also stocks Basmati Rice.

To make a rice pudding or for any rice based sweets I would use what is called "riso comune" as it is the most adequate because of the starch factor. Varieties include Balilla, Americano 1600, Elio, Selenio or Originario. The grain is short and round. You can also use these kinds of rice for soups and "timbale".

[quote=Sally Donaldson;93488]I believe Conad also stocks Basmati Rice.[/quote]

Quite right Sally, Conad do stock Basmati rice but it's not nice in a rice pudding!!! :eeeek:

Please give us break Nielo. I know that. I know too that Sue is into cooking and that Basmati rice is not that easily available in other supermarkets in Italy.

So sorry Sally I thought this thread was about rice pudding but I, as always, bow to your superior knowledge.

Can you tell me if I can get Uncle Ben's in Conad???

Risotto rice makes really nice rice pudding-I use the following quantities to make rice pudding for my husband:
2oz (50g) arborio rice
2oz (50g) sugar
1 pint (568ml) full cream milk
3 floz (100ml) whipping cream
Bung the sugar & milk in a pan & bring to simmering point, then add the rice & stir it a couple of times. Turn the heat down to it's lowest point and cook until most of the liquid has been absorbed (you can put the lid on if you want but it takes longer) then add the cream, stir until mixed in & then stir cream in
As my husbadn is allegic to cows milk and I can't get goats cream here I have done it without cream & he says it's just as nice.
I also have a recipe for a baked ruice pudding if anyone is interested but he doesn't like it as much as this one!

I hate rice pudding!!!!, but you can buy Basmati rice and goats milk in branches of Coal.
A

Ah, but where do you buy coal?

Newcastle?
A

Helen is right, you can also use Arborio to make rice pudding.... basically you can use any type of rice, it is a matter of personal taste and experimentation.
As a matter of interest, Arborio belongs to the "riso superfino" group, which also includes Baldo, Rp,a. Rzza77, Koral, Volano and Carnarolo (Group "lungo A") and on group "lungo B" we have Graldo, Pegaso and Thaibonnet. They take a bit longer to cook than "riso comune".

This appears to be an ultra healthy rice pudding, albeit American Sue.

Gluten Free, Casein Free, Sugar Free Rice Pudding Version 1.0 (Traditional)

1 ½ c. cooked brown rice (short grain or medium grain; organic preferred-I buy ours at Whole Foods)
1 ½ c. organic rice milk*
¼ t. salt
1 T. coconut oil
3 T. honey
1 t. cinnamon
1 egg (organic preferred)
1 t. organic pure vanilla extract

*Make sure that it is gluten free as some, like Rice Dream, are not. We use Trader Joe’s brand Rice Drink made from organic brown rice.

1. In a medium saucepan, combine rice, rice milk, salt, coconut oil, honey, and cinnamon. Simmer, stirring occasionally until thick and creamy, approximately 15-20 minutes.
2. Crack egg into a small bowl, and scramble. Slowly add in some of the hot liquid from the rice mixture one tablespoon at a time, whisking throughout. Once you add approximately ½-1 c. of the hot liquid to the egg, slowly add the egg mixture back to the main pot, whisking throughout. These steps are crucial to ensure that you do not end up with chunks of scrambled egg in your pudding when cold egg meets hot rice. Continue to simmer the pudding in your medium saucepan for an additional 2 minutes.
3. Remove from heat and stir in vanilla. Pour pudding into bowl and dust with an additional bit of cinnamon if you’re feeling fancy. Loosely cover, and refrigerate to allow pudding to thicken further. Enjoy warm or cold.

Notes: Rice pudding is a great way to use up leftover rice. Shorter grain rice is key to a nice creamy pudding. If you use basmati, or other longer grain rice your pudding will remain soupy (although still yummy). You can also add nutmeg to the recipe, and some folks love raisins in there too. If you choose to add dried fruit, throw in about 2/3 cup of raisins when you add in the egg in step 2. To compensate for the dried fruit, add an additional ½ c. of rice milk in step 2 as well.

Gluten Free, Casein Free, Sugar Free Rice Pudding Version 2.0 (Coconut)

1 ½ c. cooked brown rice (short grain or medium grain; organic preferred-I buy ours at Whole Foods)
1 ½ c. lite coconut milk*
¼ t. salt
1 T. coconut oil
3 T. honey
1 egg (organic preferred)
1 t. organic pure vanilla extract
¼ c. toasted organic shredded unsweetened coconut(optional)

*Check the “Ethnic food” aisle at your grocery store. I buy ours at Trader Joe’s.

4. In a medium saucepan, combine rice, coconut milk, salt, coconut oil, and honey. Simmer, stirring occasionally until thick and creamy, approximately 15-20 minutes.
5. Crack egg into a small bowl, and scramble. Slowly add in some of the hot liquid from the rice mixture one tablespoon at a time, whisking throughout. Once you add approximately ½-1 c. of the hot liquid to the egg, slowly add the egg mixture back to the main pot, whisking throughout. These steps are crucial to ensure that you do not end up with chunks of scrambled egg in your pudding when cold egg meets hot rice. Continue to simmer the pudding in your medium saucepan for an additional 2 minutes.
6. Remove from heat and stir in vanilla. Pour pudding into bowl and sprinkle with toasted coconut if you’re feeling fancy. Loosely cover, and refrigerate to allow pudding to thicken further. Enjoy warm or cold.

Notes: Rice pudding is a great way to use up leftover rice. Shorter grain rice is key to a nice creamy pudding. If you use basmati, or other longer grain rice your pudding will remain soupy (although still yummy). You can also experiment with adding unsweetened coconut or chopped dried apricots or other dried fruits to the recipe. If you choose to add dried fruit, throw in about ½- 2/3 cups of fruit when you add in the egg in step 2. To compensate for the dried fruit, add an additional ½ c. of rice milk in step 2 as well.

Gluten Free, Casein Free, Sugar Free Rice Pudding Version 3.0 (Almond)

1 ½ c. cooked brown rice (short grain or medium grain; organic preferred-I buy ours at Whole Foods)
1 ½ c. rice milk*
¼ t. salt
1 T. coconut oil
3 T. honey
1 egg (organic preferred)
½ t. organic almond extract
¼ c. slivered almonds

*Make sure that it is gluten free as some, like Rice Dream, are not. We use Trader Joe’s brand Rice Drink made from organic brown rice.

7. In a medium saucepan, combine rice, rice milk, salt, coconut oil, and honey. Simmer, stirring occasionally until thick and creamy, approximately 15-20 minutes.
8. Crack egg into a small bowl, and scramble. Slowly add in some of the hot liquid from the rice mixture one tablespoon at a time, whisking throughout. Once you add approximately ½-1 c. of the hot liquid to the egg, slowly add the egg mixture back to the main pot, whisking throughout. These steps are crucial to ensure that you do not end up with chunks of scrambled egg in your pudding when cold egg meets hot rice. Continue to simmer the pudding in your medium saucepan for an additional 2 minutes.
9. Remove from heat and stir in almond extract. Pour pudding into bowl and sprinkle with slivered almond if you’re feeling fancy. Loosely cover, and refrigerate to allow pudding to thicken further. Enjoy warm or cold.

Notes: Rice pudding is a great way to use up leftover rice. Shorter grain rice is key to a nice creamy pudding. If you use basmati, or other longer grain rice your pudding will remain soupy (although still yummy).

"T"??? Tablespoors or Teaspoons??? lol

:laughs:Anyone got a recipe for rice free rice pudding for people who don't like rice?:laughs:

Would that be the sugar free, low fat version for lactose intolerant vegans?
Hang on a minute, I'll just Google for it. :laughs:

[quote=juliancoll;93586]Would that be the sugar free, low fat version for lactose intolerant vegans?
Hang on a minute, I'll just Google for it. :laughs:[/quote]

I just did..........it said the following.

Take 1 soup bowl
1 Table Spoon ( that was for Sally)
Scrape spoon on bottom of the inside of the bowl.
Bring the spoon to mouth, and swallow.

Apparently it has the same taste ...........LOL

That's the light as air version Ricky :smile:

[quote=Nielo;93582]:laughs:Anyone got a recipe for rice free rice pudding for people who don't like rice?:laughs:[/quote]

Possibly, you could get the same results using "farro" instead of rice. And then, it would be very Italian, at least Garfagnana (Tuscany) style. By the way, I do not like rice pudding :no: