The key to good rice pudding is its texture. So for the best rice pudding, cook it slowly. Overcooked pudding will have the texture of a solid mass rather than the creamy mixture that makes this dessert so desirable. Long-grained rice works best; try basmati, jasmine, or popcorn rice for even more variety.
Well we watched the video 2 parts ,we then made this with soaking the golden raisins in Grand Marnier for 3 hours + the zest of one whole orange and 1/2 &1/2 instead of milk. Taking this to a little higher we mixed 1/2 the meringue into the mix and used the rest on top. The rest of the recipe we followed, it turned out greatttttttttttt and tastes soooo good!
in Slovakia this is very popular dish eaten as main course
at home we mix the meringue into the rice........
I love this recipe!!! Happy Mothers Day--Martha and Mom--love Doc
also agree with"aliens and yorkie7--I also would buy your book!!!
Martha I totally agree withYorkie7, you should publish a Big Martha's cookbook. I know a lot of people who would buy it, me first. Happy Mothers day.
RICE PUDDING JUST DOES NOTHING FOR ME, AND I HAVE NEVER HAD ANY. BUT DEFINATELY WILL COPY THIS RECIPE AND GIVE TO RON. BET HE WILL MAKE IT. THEN I WILL TASTE IT. ONLY BECAUSE OF THE MERINGUE! HOPE IT TASTES AS GOOD AS YOU SAY
I've made this several times. The meringue kicks it over the top!! DELICIOUS!
Martha....now is the time to collect your Mom's recipes and do that cookbook you always wanted her to do. Please publish one, we would love to see Big Martha's legacy live through her great recipes!