How Something so Simple ………

.. . . . . . . . .Can go so incredibly wrong.

Tonight, I was going to blog about eggs. I had been thinking about it all day, planning my words, my route into the journey of egg, looking forward to my down time where I could sit, type and lose myself in my eggy world.

If you follow my twitter account you would have seen this lunchtime we enjoyed an omelette sprinkled with the remains of the Christmas Stilton.

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Tonight however, my entire blogging plan was shelved. It’s all due to a non performing rice pudding. It’s a mystery to me. I have made rice puddings before, and I know sometimes they come out rich and creamy, sometimes they need slicing before eating, but this one surprised me.

I measured out the rice, I poured out the milk, I stirred in the sugar, I even added a touch of vanilla. The oven was on and warmed, the dish I used was an old friend, one of my more favoured dishes to use in the oven.

After 45 minutes the mixture was lovingly stirred and replaced into the warm belly of my range cooker. Another 45 minutes later I opened the oven door, expecting to be met by a rich thick steaming rice pudding. But no, what met me was warm sweet milk, rice settled on the bottom.

After a total of 3 hours of cooking, I was still met with a separation of the two ingredients that if combined, would create comfort food. I tried a tip I quickly read about on the Internet, of transferring the pudding to a large saucepan, stirring and heating to thicken the milk and swell the rice. My milk has thickened, but the rice remains as stubborn and hard as ever.

My next trick to try is now covering the pot, and leaving off the heat. Seeing if patience and loving thoughts will make the rice absorb the milk and provide some comfort food. I have decided to leave it overnight.

It’s going to be my first ever 24 hour rice pudding.

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One Comment

  1. yourothermotherhere says:

    From a few quick reads I just done online, they all say to either cook the rice first (short grain rice is preferred) or use instant rice. That sounds right to me because in any recipes I’ve used, you have to bring the rice to a boil and then turn it down to a simmer.

    They also said online that once it separates, you won’t be able to fix it.

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