I suspect that Glen washes his rice properly before cooking it ... this wasn't the practice I remember from the early 80s. We used to just boil the rice in water and the extra starchy powder that we hadn't rinsed away created a glue around the rice. Leftover rice like that would have resulted in a MUCH thicker pudding. ... but that's just a guess.
I was wondering about that. Thats probably the starchy component it is missing. The custard will still be too loose out of the gate but the starch left on the rice would likely fix it
You put it in the serving dishes (or leave it in the mixing bowl) and put it back in the refrigerator for about an hour. It firms up to pudding thickness then. Also, if there was a jar of maraschino cherries left from Christmas you can chop up about 1/4 cup, drain them in a sieve and sprinkle them on top of the pudding before you serve it. Coconut or pecans work too. Adding the toppings helps take the texture shock out of the rice in the pudding. The rice is there to stretch the pudding all the way around the farm table. Thanks for the memory. It's been a while since I've had this. Just put some rice on to cook now. :)
Take some round grain rice that you’d take for “Milchreis” a thicker version of a rice pudding in Germany and add that while the mixture is on the heat. The rice should be cooked and the starches will thicken it nicely.
you could cook a cardboard box and i'd watch it, you're just really engaging and relaxing, two things i really need in these times!! thanks for making videos!!
I think the rice issue might be because you used leftover rice that I assume had been in the fridge? Putting Rice in the fridge dries it out and makes it hard, this is actually the secret to Chinese Takeaway Fried Rice. They call it "overnight rice" because its cooked, cooled down to room temp within 30 minutes (this is important to prevent bacterial growth) then left in the fridge overnight before its used. Its what makes takeaway rice have the harder while still cooked texture. It would probably be better if you cooked the rice, cooled it in cold water then used it straight away. Also I love that Jules is always full of excellent alternative suggestions, it really adds something extra to your recipes.
@@phyllisschapiro7894 I'm 100% sure Glen would already know everything I typed anyway, he's a professional development chef. Its more for the viewers who might wanna try the recipe out at home :)
He should have softened the rice by either heating it in a pan with a bit of water (or in the microwave) to steam it before adding to the chocolate mixture. Or he could have added the rice to the chocolate and kept it on the hot water bath until the rice had softened and absorbed the liquid completely before letting it cool.
I love how this is still a "recipe " but also might inspire some other recipes by Glen assuring us "that's you cooking" vibes from Chef John. Love it! 💜
@@HolyMess420 Rice Pudding has been around for centuries hasn't it? Also short grain is the main ingredient of risottos and paella it must have been (at least in Europe anyway).
I suspect Rice Krispies would work much better than cooked rice in this recipe. They would probably soften enough to help thicken the custard without jumping out as an ingredient.
Short grain rice and cooked with more water so the rice would be nice and soft. Rice pudding has always been around and I think without raw egg whites.
Do you suppose the baking chocolate the recipe refers to is unsweetened chocolate? If it is, then I’d use cocoa powder and butter as a substitute, rather than sweetened milk chocolate. If I had the cocoa, of course. I’ve never had a good rice pudding made with already-cooked rice. That rice just seems to stay in hard little pieces. My raisin-rice pudding recipe starts with raw rice, which you bake in milk and sugar for two-and-half hours in a slow oven. It’s delicious.
That rice looked like Basmati, which wouldn't have been used in the 30s. I imagine a simple (not even long) grain rice which wasn't pre-rinsed would probably create that thickening you were looking for.
Mom (born 1945) boils rice until it is mushy then strains off the water. I assume over cooking the rice and using short grain rice might make a difference. Maybe make it more like tapioca. I steam rice and mom always insists its under cooked.
Cooked rice likely equals freshly cooked hot/warm rice (which absorbs liquid really well). Thanks for showing us the fun despite it not being what you expected 😊
I just wanted to say to both of you that you have helped make this time informative and entertaining. I love what you guys do and again thank you so much for the wonderful content!
Cold rice is always cold rice unless you cook the heck out of it in a pudding mixture. And i love rice pudding, arroz con leche. Now that we've seen Glen try it, I'd probably take that chocolate mix off of the double boiler, put it directly on the heat, heat up the rice so it gets soft and absorbs that runny chocolate mix. Also, whipped topping always seems so salty to me, compared to real cream, but that salt and stable whip probably works better here than eggs and cream if you have it.
Guess what I was reading while looking for something sweet to make on a Sunday afternoon ... MY COPY of A guide to Good Cooking By FIVE ROSES FLOUR 1938 !! : ) (ie) the same as yours ! . . . I am a Collector & LOVER of Old Cookbooks : ) I ended up making the DOLLY VARDEN CAKE (pg 42) minus the Japanese icing though ~ I just made a Simple Glaze ... I will make the (your) Chocolate Whip, minus the Rice !! lol Thanks for sharing : )
The "pile in serving glasses" in the recipe makes me think it was thicker. Maybe a more starchy overcooked rice like they used to do back in the day. The only rice I ever knew until I left home for college was Minute Rice! :-)
I remember some weird chocolate rice thing from when I was a kid in the 70s. My mom was a terrible cook so I imagine it was instant pudding with rice added. She never made a custard in her life so i know it wasn't from scratch like this. Love your videos
Hey glen do you think it's the kind of rice you used that might have affected the texture with the rice? What kind of rice did you use? I guess the other question is is it the same kind of rice they would have used during the time period? BTW love the show and the touch of reality you bring when things don't work out perfectly but you still come out with that positive attitude!
I agree with comments re: rice starch. But my 1929 cookbook says to whip egg whites and add to the rice & egg custard mixture while its still warm/hot, thereby cooking the whites & making a stiff pudding. Thank you!
Thank you Glenn and friend, having come by your channel since the lock down, I wish I could tell you how much I have needed and enjoyed your upbeat informational videos. Second try No Knead Bread turned out just grand.
I don't know if you'll read this. But I've been interested about some recipes from the Soviet Union or recipes outside the US/ Canada. It would be cool to see a video but I don't know if it would be well received
This is pretty similar to a chocolate mousse I make, but with more chocolate and only a small amount of milk - obviously no rice. I think maybe more chocolate helps it set better.
I remember and really love the old time whips. When I was 10 years old my grandmother made prune Whip and apricot whip. Call me an oddball but I love her prune whip. She would steal her prunes and then use ice cold Carnation milk with sugar and whipped it up and stirred in the Bruns which were not really whole anymore and it was delicious! :-)
Hay Glen. I've been making these kind of eggyolk based cremes on a regular basis at work and we never used this steam heating technique. I would suggest this: -If you can, use Carnaroli rice (it gives a much better texture) and don't wash it. -Then to the hot fresh rice add the milk directly from the fridge and dump in the sugar, yolk, vanilla and chokolate. (Leave some sugar for the whites. It helps a lot later) -Now on low heat stirr (I would do this directly on the stofe. Otherwise I don't even know if it would thicken to the same level, since I never did it that way) -In the fridge to thicken further and trust me; this will be like rubber when it comes out so you have to really whisk it up well before continuing. -It is very important that you beat the cream first! Unlike the eggwhites it will stay nice and creamy for a long time. -wash your whisk with hot water to remove any remaining grease -then beat the whites with some sugar that is left over. Pure eggwhites will tend to flake if beaten. The sugar smoothens the structure. Also, do not beat the eggs till completely stiff. What you want is a shaving foam like texture. -Now we have to be quick because this beautiful, beaten whites are gonna get flakey in no time. -Fold in the cream first! (We want to move the eggwhite as little as possible when we integrate it) A quarter of the whipped cream to start it off. When there are no more bits of cream and everything is smooth again, add the second quarter. This time you will see it mixes in much faster. Then the next quarter and one more and this has to come together as fast. Remember, the whites! -now the moment of truth has come and we have to fold in the meringue. The mixture should have a thickness as close to the eggwhites as possible. If your eggwhite is too stiff it will flake out in the folding and to remove the flakes you pretty much have to beat it to death. Too soft eggwhites is not a thing here. If they're creamy, you're good. -refrigerate. You could turn this into an easter themed cake and add some dissolved gelatine to the mix before the cream. Wow I must have trailed off... Anyways, have fun and keep on cooking guys
I'd suggest putting in the rice just after it'd done cooking and still hot. If it's refrigerated, the starch will set & get that chewy texture and the rice won't be as likely to absorb some of the excess moisture. Also try using a medium grain rice.
I've decided I'm going to make this, but, I'm going to use my hand blender to whip the pudding with the rice before adding the cream and egg whites so there won't be lumpies. This recipe fascinates me for some reason! LOL.
I remember my Mom taking leftover white rice, heating it up again, and adding a little milk and cinnamon & sugar. It was (and is when I can get it lol we don’t always have leftovers) and is a favorite!!!!
I once made the Baker's Secret brownie recipe substituting 1 square of Hersey's baking chocolate. It made them much softer. Perhaps the chips are a softer chocolate?
One thing I thought was I would have tempered the eggs anyway. 2-when finished put it back in the refrigerator to set again. 3-the popsicle idea is a great one.
I still use a Fannie Farmer cookbook (Now in "we actually used it while making stuff" condition) that I got from my mother. Not sure of the edition, because those pages are missing after surviving about 8 moves from state to state. I also use the 1918 version on Bartleby.com. Lots of good stuff in those cookbooks.
Reminds me of rice cream...which is a commercially available product (sold in tins) in Australia which has been around for at least 50 years (could be longer)....but its usually vanilla flavoured (i think there may have been chocolate and strawberry flavours years ago)
Hmm, I wonder what if you were to use enough rice to almost completely sop up the custard mixture so when you fold in the cream and egg whites it's much less chunky soup and more chocolate rice.
This reminds me of a cheap desert my dad used to make, leftover rice, a little milk and Hershey's syrup. Mix it all in a bowl and you get chocolate rice, its better than it sounds lol.
Looks good, very soft mushy rice may work better. Maybe whip or purée chocolate rice mixture before folding in fluffy stuff. Whole eggs in the pudding will cook to a firmer texture.
I already have a different idea to go with this, well 2 ideas actually. #1 is to follow the recipe as you showed it, leave out the rice and like you guys suggested I'm gonna try it over ice cream, definitely try a batch adding marshmallows. #2 is to replace the chocolate all together with Andes Chocolate Mints! See if I can get a minty version of this goin.
When I started watching these videos I was living in a place that didn't really have a kitchen per se and I was mostly just eating out. No real interest in cooking, but I just find videos of other talented cooks doing their thing to be entertaining not sure why. Fy Nyth videos are another example. Check out Ariel at Fy Nyth she makes fun cooking videos. Anyway. Because of the many weird things of this year my lifestyle has changed a bit and where I live is different so now I have access to a kitchen and watching people like Glenn and Ariel make the kitchen feel more accessible and I just want to thank Glenn for his videos cuz they encourage me to try new things in the kitchen. I made a veggie omelet this morning that actually didn't suck. Crazy!
Add the rice boil it with the pudding, once starch has been added to a custard it will no longer curdle. Egg whites should be folded into the hot liquid., egg white foam stabilizes when cooked by the hot pudding.
This recipe is basically the same as a chocolate mousse recipe we make ( minus the rice) looking at your recipe book it says to place in serving glass, my recipe is the same its then put back in the fridge for a couple of hours before serving then it has a firmer consistency 😉
If anyone is worried about the raw egg whites, you could use egg white powder (get just egg white powder, not meringue powder). I have used that in cocktails that call for egg whites and it works well.
Just wondering... The short grain rice (pudding rice) was the one that my Grandmother always used for rice pudding. It would break down a lot more... Would the rice choice be the right one?
My intuition is to put the vanilla in the egg whites. If you have a reason why I should or shouldn't please explain. I'm also thinking that the rice should be broken up in the blender before cooking, and over boiled a little bit and not rinsed? Texture wise more like tapioca than what we do for fried rice. Although I usually just have brown rice, my mom has several and uses them differently and expects me to know. Maybe there's some old assumed knowledge in this recipe? Like my former coworker trying to figure out her Abulita's Spanish rice, and seven people brought different recipes. I think we also tried several chicken adobo dishes. It was a nice change from Burgers and sandwiches ☺️.
Glen says, "It was cooked like a rice..." The confusion of thoughts and speaking was hilarious. Could definitely see how the rice could make this strange.
Most people back in the 1930s liked 'fluffy' soft rice, not al dente, which was never desired by children being nourished by dishes using left over rice. It was just a small difference in texture, not mushy, that would make this rice pudding less shocking. A little more vanilla and sugar would be preferred when you upped the rice by 50 %.
Take some of the cooked rice and grind it up in your spice grinder. Add this paste to the pudding to thicken it. Then add the rest of the rice later as per the recipe.
My father's rice pudding is made much like this. If you had reheated the rice in the custard part it would have thickened up and the rice would less chewy.
Maybe the rice should have been softened more by putting it in the double boiler to bring out the starch. Or blend the rice, vitamix it all to smooth it out.
I'm kind of wondering what would have happened if you beat the whole mixture (rice too) until the rice was a smoother consistency, and then chilled or frozen it? Also, although my parents were only teenagers in 1938, after surviving the depression and not having many luxuries such as chocolate, they probably would have LOVED anything with chocolate! No matter what the texture was!
Leftover rice kept in the fridge gets just a bit hard and dry. I'm wondering if pretreating the rice by warming it slightly with just a bit of water before adding would soften it enough to avoid the "chunky" feel in the finished product.
according to five roses, two wineglasses equals one gill. I remember one of your vids you said something about not knowing how much is in a wineglass, or not knowing what a recipe considered a wineglass. well now we can safely say a wineglass = 1/2 cup. I really, really need to get out of the house.
Question: Didn't milk back in the 30's have far less water in it and probably bits of creme and butter? I wonder because that may also play into the thickening of the chocolate.
I suspect that Glen washes his rice properly before cooking it ... this wasn't the practice I remember from the early 80s. We used to just boil the rice in water and the extra starchy powder that we hadn't rinsed away created a glue around the rice. Leftover rice like that would have resulted in a MUCH thicker pudding. ... but that's just a guess.
My thought exactly. Maybe also a different type of rice and it was probably cooked longer, as well.
I was wondering about that. Thats probably the starchy component it is missing. The custard will still be too loose out of the gate but the starch left on the rice would likely fix it
I think it looked like Basmati type rice and therefore not at starchy..... You guys have it I'll try it with minute rice
I agree or use a little more water when cooking the rice. I know my mother overcooked the starch right out of any rice she made! lol
@@andrewnichol1658 or Uncle Ben's. Did they have minute rice in 38?
I love how exited Julie is always to try the recipes
He must do the dishes too!
Except the salmon loaf.
You put it in the serving dishes (or leave it in the mixing bowl) and put it back in the refrigerator for about an hour. It firms up to pudding thickness then. Also, if there was a jar of maraschino cherries left from Christmas you can chop up about 1/4 cup, drain them in a sieve and sprinkle them on top of the pudding before you serve it. Coconut or pecans work too. Adding the toppings helps take the texture shock out of the rice in the pudding. The rice is there to stretch the pudding all the way around the farm table. Thanks for the memory. It's been a while since I've had this. Just put some rice on to cook now. :)
That was sweet to hear that you have had it.
"Let's be honest: it could be you." Words to live by.
Take some round grain rice that you’d take for “Milchreis” a thicker version of a rice pudding in Germany and add that while the mixture is on the heat. The rice should be cooked and the starches will thicken it nicely.
It feels to me like the rice was filler to bulk out a recipe and feed more people with a small amount of food.
I totally agree - a cheap easy way to extend the eggs, milk, and chocolate so everyone could get a taste.
@@GlenAndFriendsCooking Rice is still used to feed many around the world. People forget the importance of rice.
Phathom I doubt people forget. It’s the most widely eaten staple grain on the planet
I wasn’t expecting the Amazeballs 😂
you could cook a cardboard box and i'd watch it, you're just really engaging and relaxing, two things i really need in these times!! thanks for making videos!!
I think the rice issue might be because you used leftover rice that I assume had been in the fridge? Putting Rice in the fridge dries it out and makes it hard, this is actually the secret to Chinese Takeaway Fried Rice. They call it "overnight rice" because its cooked, cooled down to room temp within 30 minutes (this is important to prevent bacterial growth) then left in the fridge overnight before its used. Its what makes takeaway rice have the harder while still cooked texture. It would probably be better if you cooked the rice, cooled it in cold water then used it straight away.
Also I love that Jules is always full of excellent alternative suggestions, it really adds something extra to your recipes.
All this is true. But, Glen is making do with what he has. 💌
@@phyllisschapiro7894 I'm 100% sure Glen would already know everything I typed anyway, he's a professional development chef. Its more for the viewers who might wanna try the recipe out at home :)
He should have softened the rice by either heating it in a pan with a bit of water (or in the microwave) to steam it before adding to the chocolate mixture. Or he could have added the rice to the chocolate and kept it on the hot water bath until the rice had softened and absorbed the liquid completely before letting it cool.
These old cookbook videos are some of my favorites.
I agree with you totally it is as though you cannot wait for Sunday!!!
I love how this is still a "recipe " but also might inspire some other recipes by Glen assuring us "that's you cooking" vibes from Chef John.
Love it! 💜
I suspect that short grain rice should have been used instead of long grain rice
@@HolyMess420 Rice Pudding has been around for centuries hasn't it? Also short grain is the main ingredient of risottos and paella it must have been (at least in Europe anyway).
I suspect Rice Krispies would work much better than cooked rice in this recipe. They would probably soften enough to help thicken the custard without jumping out as an ingredient.
Short grain rice and cooked with more water so the rice would be nice and soft. Rice pudding has always been around and I think without raw egg whites.
I’m 75 and my mom, bless her soul, only made short grain rice. So yes it’s been around for a long time.
Do you suppose the baking chocolate the recipe refers to is unsweetened chocolate? If it is, then I’d use cocoa powder and butter as a substitute, rather than sweetened milk chocolate. If I had the cocoa, of course.
I’ve never had a good rice pudding made with already-cooked rice. That rice just seems to stay in hard little pieces. My raisin-rice pudding recipe starts with raw rice, which you bake in milk and sugar for two-and-half hours in a slow oven. It’s delicious.
Lost it when you said AmazeBalls. Made my morning you two!
Frown- "It's kinda weird....." Lol! Best facial expression Glen, almost spit out my coffee.
That rice looked like Basmati, which wouldn't have been used in the 30s. I imagine a simple (not even long) grain rice which wasn't pre-rinsed would probably create that thickening you were looking for.
Love the amount of content you flood us with!
Mom (born 1945) boils rice until it is mushy then strains off the water. I assume over cooking the rice and using short grain rice might make a difference. Maybe make it more like tapioca. I steam rice and mom always insists its under cooked.
Maybe the initial cooking time for the rice was longer. A lot of people over cooked their rice by today's standards.
Irish Rose a lot of people don’t cook rice (IMO) properly are all these days.
Cooked rice likely equals freshly cooked hot/warm rice (which absorbs liquid really well). Thanks for showing us the fun despite it not being what you expected 😊
I just wanted to say to both of you that you have helped make this time informative and entertaining. I love what you guys do and again thank you so much for the wonderful content!
One of the best cooking channel on CZcams
Was the rice cold or hot when you added it? The custard might not have been hot enough to do anything to the starch.
Wow, I have this 1938 cookbook as well. It was my moms from her mom way back when. 🙂 Ottawa ON.
Cold rice is always cold rice unless you cook the heck out of it in a pudding mixture. And i love rice pudding, arroz con leche. Now that we've seen Glen try it, I'd probably take that chocolate mix off of the double boiler, put it directly on the heat, heat up the rice so it gets soft and absorbs that runny chocolate mix. Also, whipped topping always seems so salty to me, compared to real cream, but that salt and stable whip probably works better here than eggs and cream if you have it.
Guess what I was reading while looking for something sweet to make on a Sunday afternoon ... MY COPY of A guide to Good Cooking By FIVE ROSES FLOUR 1938 !! : ) (ie) the same as yours ! . . . I am a Collector & LOVER of Old Cookbooks : )
I ended up making the DOLLY VARDEN CAKE (pg 42) minus the Japanese icing though ~ I just made a Simple Glaze ...
I will make the (your) Chocolate Whip, minus the Rice !! lol
Thanks for sharing : )
The "pile in serving glasses" in the recipe makes me think it was thicker. Maybe a more starchy overcooked rice like they used to do back in the day. The only rice I ever knew until I left home for college was Minute Rice! :-)
I remember some weird chocolate rice thing from when I was a kid in the 70s. My mom was a terrible cook so I imagine it was instant pudding with rice added. She never made a custard in her life so i know it wasn't from scratch like this. Love your videos
My Mum's cookbook. Wonderful to see.
There is a sense of hope. Only God knows how
Much this is true. Thankyou for giving us a sense of a brighter future than now
I really enjoy these they remind me of the wartime kitchen and garden shows on pbs thanks,
"CZcams 4K MPEG4"?
Are you telling me there's a Vimeo 8K HEVC version?
simplehowl ?
Hey glen do you think it's the kind of rice you used that might have affected the texture with the rice? What kind of rice did you use? I guess the other question is is it the same kind of rice they would have used during the time period? BTW love the show and the touch of reality you bring when things don't work out perfectly but you still come out with that positive attitude!
Love the time stamp marks, great addition!
I agree with comments re: rice starch. But my 1929 cookbook says to whip egg whites and add to the rice & egg custard mixture while its still warm/hot, thereby cooking the whites & making a stiff pudding. Thank you!
I like the comment that said you could substitute Rice Crispies for the rice!
Whipping the cream until stiff peaks would definitely firm this up quite nicely.
growing up my mother made a chocolate rice pudding. But I don't have the recipe... I always really enjoyed it.
I’ll never cook this or anything else Glenn makes but I can always look forward to seeing him on Sunday when so much is uncertain and frightening.
Thank you Glenn and friend, having come by your channel since the lock down, I wish I could tell you how much I have needed and enjoyed your upbeat informational videos. Second try No Knead Bread turned out just grand.
Another excellent show. Thank you.
I don't know if you'll read this. But I've been interested about some recipes from the Soviet Union or recipes outside the US/ Canada. It would be cool to see a video but I don't know if it would be well received
I think that would be really cool. Different places and cultures would have very different ideas of cooking.
This is pretty similar to a chocolate mousse I make, but with more chocolate and only a small amount of milk - obviously no rice. I think maybe more chocolate helps it set better.
Thicker Chocolate base with some tapioca pearls. Mmm.
I remember and really love the old time whips. When I was 10 years old my grandmother made prune Whip and apricot whip. Call me an oddball but I love her prune whip. She would steal her prunes and then use ice cold Carnation milk with sugar and whipped it up and stirred in the Bruns which were not really whole anymore and it was delicious! :-)
Hay Glen. I've been making these kind of eggyolk based cremes on a regular basis at work and we never used this steam heating technique.
I would suggest this:
-If you can, use Carnaroli rice (it gives a much better texture) and don't wash it.
-Then to the hot fresh rice add the milk directly from the fridge and dump in the sugar, yolk, vanilla and chokolate. (Leave some sugar for the whites. It helps a lot later)
-Now on low heat stirr (I would do this directly on the stofe. Otherwise I don't even know if it would thicken to the same level, since I never did it that way)
-In the fridge to thicken further and trust me; this will be like rubber when it comes out so you have to really whisk it up well before continuing.
-It is very important that you beat the cream first! Unlike the eggwhites it will stay nice and creamy for a long time.
-wash your whisk with hot water to remove any remaining grease
-then beat the whites with some sugar that is left over. Pure eggwhites will tend to flake if beaten. The sugar smoothens the structure. Also, do not beat the eggs till completely stiff. What you want is a shaving foam like texture.
-Now we have to be quick because this beautiful, beaten whites are gonna get flakey in no time.
-Fold in the cream first! (We want to move the eggwhite as little as possible when we integrate it)
A quarter of the whipped cream to start it off. When there are no more bits of cream and everything is smooth again, add the second quarter. This time you will see it mixes in much faster. Then the next quarter and one more and this has to come together as fast. Remember, the whites!
-now the moment of truth has come and we have to fold in the meringue. The mixture should have a thickness as close to the eggwhites as possible. If your eggwhite is too stiff it will flake out in the folding and to remove the flakes you pretty much have to beat it to death.
Too soft eggwhites is not a thing here. If they're creamy, you're good.
-refrigerate.
You could turn this into an easter themed cake and add some dissolved gelatine to the mix before the cream.
Wow I must have trailed off...
Anyways, have fun and keep on cooking guys
Sounds good. I've done something similar where i just made instant chocolate pudding added cooked rice and Cool Whip and it was very good.
Love you guys!
chocolate rice whip?!! Never heard of it but hey that’s why I’m here! Looks tasty
I'd suggest putting in the rice just after it'd done cooking and still hot. If it's refrigerated, the starch will set & get that chewy texture and the rice won't be as likely to absorb some of the excess moisture. Also try using a medium grain rice.
I've decided I'm going to make this, but, I'm going to use my hand blender to whip the pudding with the rice before adding the cream and egg whites so there won't be lumpies. This recipe fascinates me for some reason! LOL.
I like Glenn's amazballs, great recipe, I'd give it a go 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
An extra yolk, and whip the rice mixture - it will be thicker. Yum.
I remember my Mom taking leftover white rice, heating it up again, and adding a little milk and cinnamon & sugar. It was (and is when I can get it lol we don’t always have leftovers) and is a favorite!!!!
Freeze it and you get RICE CREAM!!
I once made the Baker's Secret brownie recipe substituting 1 square of Hersey's baking chocolate. It made them much softer. Perhaps the chips are a softer chocolate?
One thing I thought was I would have tempered the eggs anyway. 2-when finished put it back in the refrigerator to set again. 3-the popsicle idea is a great one.
I still use a Fannie Farmer cookbook (Now in "we actually used it while making stuff" condition) that I got from my mother. Not sure of the edition, because those pages are missing after surviving about 8 moves from state to state. I also use the 1918 version on Bartleby.com. Lots of good stuff in those cookbooks.
Reminds me of rice cream...which is a commercially available product (sold in tins) in Australia which has been around for at least 50 years (could be longer)....but its usually vanilla flavoured (i think there may have been chocolate and strawberry flavours years ago)
Hmm, I wonder what if you were to use enough rice to almost completely sop up the custard mixture so when you fold in the cream and egg whites it's much less chunky soup and more chocolate rice.
This reminds me of a cheap desert my dad used to make, leftover rice, a little milk and Hershey's syrup. Mix it all in a bowl and you get chocolate rice, its better than it sounds lol.
Looks good, very soft mushy rice may work better. Maybe whip or purée chocolate rice mixture before folding in fluffy stuff. Whole eggs in the pudding will cook to a firmer texture.
You could put the rice in as your cooking it so the rice gets softer....
I already have a different idea to go with this, well 2 ideas actually. #1 is to follow the recipe as you showed it, leave out the rice and like you guys suggested I'm gonna try it over ice cream, definitely try a batch adding marshmallows. #2 is to replace the chocolate all together with Andes Chocolate Mints! See if I can get a minty version of this goin.
This has similarities to my grandmother's Caribbean rice pudding, which uses short grain rice, lots of cinnamon, and cocoa.
Fun! Thank you
When I started watching these videos I was living in a place that didn't really have a kitchen per se and I was mostly just eating out. No real interest in cooking, but I just find videos of other talented cooks doing their thing to be entertaining not sure why. Fy Nyth videos are another example. Check out Ariel at Fy Nyth she makes fun cooking videos. Anyway. Because of the many weird things of this year my lifestyle has changed a bit and where I live is different so now I have access to a kitchen and watching people like Glenn and Ariel make the kitchen feel more accessible and I just want to thank Glenn for his videos cuz they encourage me to try new things in the kitchen. I made a veggie omelet this morning that actually didn't suck. Crazy!
before adding the whipped cream and meringue, maybe you could mix the chocolate and rice with a hand blender
Add the rice boil it with the pudding, once starch has been added to a custard it will no longer curdle. Egg whites should be folded into the hot liquid., egg white foam stabilizes when cooked by the hot pudding.
I am really curious about the Princess Pudding on that same page under the rice whip recipe! Can you give that one a try Glen?
yum. thanks.
I would put the rice in the VitaMix with the chocolate pudding until smooth before adding the whipped cream and egg whites.
This recipe is basically the same as a chocolate mousse recipe we make ( minus the rice) looking at your recipe book it says to place in serving glass, my recipe is the same its then put back in the fridge for a couple of hours before serving then it has a firmer consistency 😉
For 40 years I've been making my signature pie with raw whipped egg whites. No one sick, everyone lines up for a second piece.
If you are adding the whole eggs to the hot mixture I think it would be prudent to temper the eggs because if the protein in the whites.
If anyone is worried about the raw egg whites, you could use egg white powder (get just egg white powder, not meringue powder). I have used that in cocktails that call for egg whites and it works well.
Just wondering... The short grain rice (pudding rice) was the one that my Grandmother always used for rice pudding. It would break down a lot more... Would the rice choice be the right one?
Interesting video - perhaps you should have used a different rice like Arborio which makes a cream when cooked
My intuition is to put the vanilla in the egg whites. If you have a reason why I should or shouldn't please explain. I'm also thinking that the rice should be broken up in the blender before cooking, and over boiled a little bit and not rinsed? Texture wise more like tapioca than what we do for fried rice. Although I usually just have brown rice, my mom has several and uses them differently and expects me to know. Maybe there's some old assumed knowledge in this recipe? Like my former coworker trying to figure out her Abulita's Spanish rice, and seven people brought different recipes. I think we also tried several chicken adobo dishes. It was a nice change from Burgers and sandwiches ☺️.
Glen says, "It was cooked like a rice..." The confusion of thoughts and speaking was hilarious. Could definitely see how the rice could make this strange.
If you use a rice cooker to cook the rice soft, or even "too much" and then added the final product to an ice-cream machine, that sounds great to me.
Tapioca to thicken it?
that wasn't in the recipe
I'm Asian. Questioning life decisions on rice right about now.
Nathan Hartanto I’m Latina & so am I
Nathan Hartanto
I do hope that was a joke, because i am laughing!
Most people back in the 1930s liked 'fluffy' soft rice, not al dente, which was never desired by children being nourished by dishes using left over rice. It was just a small difference in texture, not mushy, that would make this rice pudding less shocking. A little more vanilla and sugar would be preferred when you upped the rice by 50 %.
Take some of the cooked rice and grind it up in your spice grinder. Add this paste to the pudding to thicken it. Then add the rest of the rice later as per the recipe.
Hi, if the texture might bother some, maybe pulse the rice in a food processor first? Thanks again.
My father's rice pudding is made much like this. If you had reheated the rice in the custard part it would have thickened up and the rice would less chewy.
Chocolate mousse with rice...interesting....
Maybe the rice should have been softened more by putting it in the double boiler to bring out the starch. Or blend the rice, vitamix it all to smooth it out.
I'm kind of wondering what would have happened if you beat the whole mixture (rice too) until the rice was a smoother consistency, and then chilled or frozen it? Also, although my parents were only teenagers in 1938, after surviving the depression and not having many luxuries such as chocolate, they probably would have LOVED anything with chocolate! No matter what the texture was!
Short grain rice or Arborio rice. Warm or room temp. Not cold out of fridge.
Nice
You. Could puree the chocolate and rice mixture, mix in the whipped cream and egg white...then freeze
at 3:35 you can hear the collective screams coming from the direction of East and Southeast Asia as you pour in good rice into a bowl of chocolate.
Leftover rice kept in the fridge gets just a bit hard and dry. I'm wondering if pretreating the rice by warming it slightly with just a bit of water before adding would soften it enough to avoid the "chunky" feel in the finished product.
according to five roses, two wineglasses equals one gill. I remember one of your vids you said something about not knowing how much is in a wineglass, or not knowing what a recipe considered a wineglass. well now we can safely say a wineglass = 1/2 cup.
I really, really need to get out of the house.
Maybe you supposed to add overcooked rice or rice without washing. It adds additional starch to thicken the pudding.
Reminds me a little bit about Milchreis or Risengrød
Question: Didn't milk back in the 30's have far less water in it and probably bits of creme and butter? I wonder because that may also play into the thickening of the chocolate.
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