I went online and checked out a variety of rice pudding recipes and it seems that those from Asia tend to have a similar rice:liquid ratio.
I had a problem with The Turkish Rice and Rose Water Pudding. I hope Ann will have the answer to the problem I had.
As I'm still in recovery mode from a hip operation, I thought I'd treat myself to the comfort of the Turkish Rice and Rose Water Pudding. And it looked less demanding than most other recipes, not calling for lifting hot things from the oven. As I have a stool in the kitchen, hanging around to stir from time to time did not present a problem
I followed the recipe exactly, using the half and half for the Turkish Rice recipe. To my surprise it turned out to be a liquidy gruel, not "creamy and loose." The Rose-Water Pudding didn't "gel" completely, but was acceptably thinckened. I like rosewater flavor, so the dessert's flavor was agreeably subtle and suited what I was looking for in my present frame of mind.
The problem was the texture/consistency. I assume there is supposed to be some sort of pleasant interplay between the texture of the two elements.
1. There's a misprint. The recipe as written calls for only 1/3 cup basmati rice to 2 quarts of half and half. This strikes me as a strange ratio for a rice pudding, but I tend to follow a recipe exactly the first time.
2. Sometimes grains and beans behave weirdly if they are too old.
I did test and retest this recipe.
It does sound like a lot of liquid to the rice but as I stirred it and stirred some more, it thickened and I was really happy with the texture. And the topping of the rose water pudding seemed to marry well with it. I don't know what to tell you here, it may be my taste for these thick kind of porridgey sort of textures. It was liquidy, but the rice was cooked. I would say that you picked a recipe that needs a bit more stirring than you may have been up for. The recipe I like even better is the Red and White Parfait on page 200. Hope I shed some light here.
Thanks for your response. Don't misunderstand. I thought I had done something wrong. The taste was lovely and I will probably make it again as I love rose flavoring. When I discovered how liquidy it turned out, I plated it more like a soup than a pudding, adding a few candied cherries in syrup I'd made with the last of this year's local sour cherries. It was pretty as well as delicately luscious. The pudding which did thicken gave it mouth feel. And I particularly like desserts that depend on flavor rather than cloying sweetness.
I think the rice may not have been as fresh and didn't give off as much starch. The rice cream never coated the back of the spoon enough to make a trail in it. I actually set the timer for each stage to be sure I didn't short time it; then when it looked so liquidy, cooked it a bit more. (In fact, I pulled out some of the rice and smashed it into a paste to stimulate thickening.) Could I have not have had the heat high enough? I used a diffuser to be sure not to burn the half and half.
I'm looking forward to other confections. I am happy to see that you not only give weight measurements, but that you specify which chocolates you use in some of your recipes. I usually buy the Valrhona guanaja in 3 kilo pkgs, but next time I'll get the Caribe as I'm lplanning to try some of your cakes. It's also helpful to see Pouilly Fuisse, not just white wine, and particular brands of sherry rather than a generic term, etc. I believe in doing it your way as near as possible the first time; alterations, if any, after. And lastly, thanks for not making an outsized coffee table book.
When I made this, the pudding really did thicken, so it's possible that the rice was different enough that there was a problem, although it's hard to figure. But I do know that there are so many variables. For instance, in the Wellington and Vanilla Nut cookies, I call for almond paste, and specifically NOT Marzipan. But when I demonstated the Wellingtons in a different area of the country, the only Almond Paste they had for me was Solo brand. And the sugar content was higher than the almond, making it more like marzipan. So the cookie really looked different. I used AA Almond paste for testing purposes and the difference was marked. And Solo was an Almond Paste. So all of this factors in. But just know how much I appreciate your trying the book and the recipes and any guidance or help, don't hesitate to ask.