A good "How To" for reading on the subject: http://www.finecooking.com/articles/how-to/creamiest-rice-pudding.aspx ---------------------------------- Old Fashioned Rice Pudding This recipe is taken from How to Cook Book One and has also appeared in Sainsbury's Magazine (Dairy Collection)._ 4 ounces (110 g) pudding rice 14½ ounces (410 g) evaporated milk 1 pint (570 g) golden granulated or caster sugar 1 whole nutmeg 1 ounce (25 g) butter ¼ teaspoon salt Pre-heat the oven to gas mark 2, 300°F (150°C) You will need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, lightly buttered. This is simplicity itself, because all you do is mix the evaporated milk and whole milk together in a jug, then place the rice and sugar in the ovenproof dish, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks. Next just carefully pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin! This is wonderful served warm with Plums in Marsala.

Vicki, is the rice plain white rice, but just sticky or does it have things like sausage, shrimp or mushrooms in it? I do have recipes for a variety of dishes made with sticky rice, but don't want to type out a bunch of recipes without an idea what it is you are looking for. If it's just plain white rice, but sticky, it is just short grain rice rather than long grain which is what most non-Asian Americans are used to. There are various brands of short grain rice available in stores. Shirakiku is a brand imported from Japan, but Kokuho Rose, Nishiki, Tamaki & Hinode are brands grown in California. There is a difference in flavor between the brands, so it wouldn't hurt for your son to ask at the Hawaiian restaurant what brand they use. Of the California varieties, I prefer Tamaki...so of course, it's the hardest to find and the most expensive. Hinode is my least favorite. If you happen to come across a bag that says "New Crop" on it is going to be better than one that does not, but it's hard to find as only a limited amount of the new crop is released for any given brand. Sometimes, short grain rice is marketed as "sushi rice" in smaller packages, but it really is just a way to sell it for more money, don't be fooled if you decide to try making sushi, it's just regular short grain rice. Many people like to use rice cookers, and the price range is quite wide, from very inexpensive to very expensive. At this point, if I bought one I'd probably spend a little extra and get one with a warmer feature, to keep the rice warm after cooking. However, many years ago an ex boyfriend's mother shamed me out of using a rice cooker, and taught me how to make it properly without one. It really isn't difficult. Basically, you want equal parts of rice & water, with just a little extra water. Basic Japanese Rice 2 c short grain rice 2 1/4 c water Wash the rice until the water runs clear. I find the easiest method is to put the rice in a fine sieve that fits into a bowl or pot. Fill up the container with water & swish the rice around with your hand until the water gets cloudy, then drain and repeat, drain & repeat. Ma Yabusaki would have it that the last rinsing should run as clear as drinking water, but I'm not usually that patient. Put the rice in a 2 quart saucepan that has a well fitting lid, add the water and cover. Bring the rice & water to a rapid boil, then reduce the heat quickly (so that the rice doesn't boil over)to low and simmer for 15 minutes. Remove from the heat, stir up the rice to fluff it, and quickly re-cover and leave it for another 5 or 10 minutes (off the heat). Leaving the rice to soak in it's cooking liquid for half an hour or longer before cooking helps to improve the texture but isn't necessary. Don't be tempted to buy cheap, store brand short grain rice if the store has it, because it is most likely older rice, which requires more water to cook and has far less flavor. If you want to reheat your rice, the best way is to place it on a plate or shallow bowl, cover it with a wet paper towel and zap it in the microwave.

Peppi, this is exactly as written in the book. Gus's Creamy Rice Pudding 1 quart, less 1/4 cup, homogenized milk 1/2 cup granulated sugar 1/4 teaspoon salt 1/2 cup uncooked rice (do not wash) 2 egg yolks (or 1 whole egg) combined with 1/4 cup cool milk, stirred well 1/2 to 1 teaspoon vanilla A little cinnamon for top (optional) Combine milk, sugar, salt, and uncooked rice. Stir well and bring to a boil. Now lower heat and let simmer (not boil) gently for 1 hour, stirring several times. After 1 hour, remove from stove, Add about 1/2 cup of hot mixture a little at a time, to the beaten yolks and cool milk. Then pour the yolk mixture into the pot of rice, and stir continuously for about 1 minute. Add vanilla, stirring well. Pour at once into medium-size bowl (about 7-inch size) and let remain on cake rack until cool enough to serve, or it may be refrigerated after it is cool and served cold. Top may be sprinkled lightly with cinnamon. 1/4 cup raisins, simmered about 2 minutes, and dried in a towel, may be folded into pudding before serving. The recipe also says - Very delicious, quickly prepared. I don't know about that 'quickly' part. lol Gloria

Pauline, I don't see why not. The brulee part of the recipe is just an option. The recipe made 6 large ramekins. Three I "Brulee'd" and three I left plain. I actually liked the plain ones best, but only because I like to drizzle a little cream over my rice pudding. One of the carmelized didn't get eaten until the next day. The hardened carmelized sugar softened in the fridge. It still tasted good, but no hard crackly top to break through. Ann