What happened to my rice pudding?

[WhiskerBiscuit]

I’m using this recipe to try and make a perfect rice pudding.

 

Ingredients:

 

1-2 Tbsp medium-grain white rice, such as arborio (often called risotto rice), calriso, or another california-grown rice--do not wash!

2/3 c additional long-grain or short-grain rice to make 2/3 cups rice total

4 c milk (skim, 1%, 2%, whole, or a combination)

1/3-1/2 c sugar, to taste

1 tsp pure vanilla extract

 

Recipe:

 

1. Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.
2. When the machine switches to the Keep Warm cycle, open the rice cooker, and add the sugar and vanilla, quickly stirring it into the rice milk mixture. Stir until combined.
3. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Warning: cooking the sugar for more than about 1/2-hour makes the pudding difficult to clean from the rice cooker bowl, so don't add sugar at the beginning of cooking (although the rice pudding comes out fine)! Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.   

I initially tried it out using all arborio rice (because that’s all I head on hand), but as the recipe noted it came out too starchy.  However it was really good, but not what I was looking for.  The second time I used the suggested rice mixture.  But looking at other recipes and Kozy Shack’s ingredient list, I decided to add a couple of egg yolks.  At the end of the second porridge cycle (total cooking time 90 minutes) I added two coddled egg yolks (I almost pasteurized them with my sous vide, but that was a little overboard even for me).  The texture was a little too thick, so I added a tablespoon or so of milk and then thought it was too thin so I kept with the porridge cycle.  I checked about 15 minutes later and my thick porridge all of a sudden became a liquid soup.  I kept cooking and after an hour it reduced to the thickness I wanted, but the rice broke almost completely down.  What I want to know is what happened to make it go from a thick porridge to soup in a very short amount of time.  Was it adding the egg yolks?  There has got to be some science-y reason behind it.

 

 

[Kerry Beal]

3 hours ago, WhiskerBiscuit said:

I’m using this recipe to try and make a perfect rice pudding.

 

Ingredients:

 

1-2 Tbsp medium-grain white rice, such as arborio (often called risotto rice), calriso, or another california-grown rice--do not wash!

2/3 c additional long-grain or short-grain rice to make 2/3 cups rice total

4 c milk (skim, 1%, 2%, whole, or a combination)

1/3-1/2 c sugar, to taste

1 tsp pure vanilla extract

 

Recipe:

 

1. Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.
2. When the machine switches to the Keep Warm cycle, open the rice cooker, and add the sugar and vanilla, quickly stirring it into the rice milk mixture. Stir until combined.
3. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Warning: cooking the sugar for more than about 1/2-hour makes the pudding difficult to clean from the rice cooker bowl, so don't add sugar at the beginning of cooking (although the rice pudding comes out fine)! Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.   

 

I initially tried it out using all arborio rice (because that’s all I head on hand), but as the recipe noted it came out too starchy.  However it was really good, but not what I was looking for.  The second time I used the suggested rice mixture.  But looking at other recipes and Kozy Shack’s ingredient list, I decided to add a couple of egg yolks.  At the end of the second porridge cycle (total cooking time 90 minutes) I added two coddled egg yolks (I almost pasteurized them with my sous vide, but that was a little overboard even for me).  The texture was a little too thick, so I added a tablespoon or so of milk and then thought it was too thin so I kept with the porridge cycle.  I checked about 15 minutes later and my thick porridge all of a sudden became a liquid soup.  I kept cooking and after an hour it reduced to the thickness I wanted, but the rice broke almost completely down.  What I want to know is what happened to make it go from a thick porridge to soup in a very short amount of time.  Was it adding the egg yolks?  There has got to be some science-y reason behind it.

 

 

Perhaps it went from an emulsion to scrambled eggs that pushed all the water out?

[pastrygirl]

amylase?

 

https://joepastry.com/2013/egg-yolks-the-enzyme-problem/

[Kerry Beal]

4 minutes ago, pastrygirl said:

amylase?

 

https://joepastry.com/2013/egg-yolks-the-enzyme-problem/

I've had that happen to pastry cream.

[Mike Forman]

Makes sense

On 5/8/2018 at 10:02 PM, Kerry Beal said:

I've had that happen to pastry cream.