SCIENCE!

This post has nothing to do with anything chemical, biological, or physical beyond the normal spectrum of baking. Alright, baking has everything to do with chemistry, but I'm not going to talk about that. This is an exploration of the scientific method:

1. Define a question: How can a person make risotto rice pudding without whole milk?

2. Gather information (via survey): "So, Sarah, I want to make rice pudding; how would it taste with skim milk?" Answer: "Shitty."

The rice pudding would be made anyway, but the researcher soon gathered that not only was there no whole milk, there was very little skim milk.

3. Form a Hypothesis: "Screw this, the rice pudding will at least be interesting if I throw whatever I can find in there."

4. Experimentals: 1/2 cup arborio rice, 1/2 cup sugar, 1/2 tsp cinnamon, 1/2 tsp salt and 7-8 cups of available milk-ish products (in this case, 1.5 cups of evaporated milk, 1/2 cup heavy whipping cream, 1/2 cup half and half, 1/2 cup skim milk, 2 cups water, 2 cups vanilla ice cream) were placed in a large heavy-bottomed saucepan set over medium-high heat until boiling. The temperature was then reduced to medium, and the mixture simmered (stirring every 5 minutes) for about 45 minutes.


The milk became thicker and the rice tender. 2 egg yolks mixed with 1/2 cup half and half were added, and the mixture was allowed to cook for another 2 minutes.


The mixture was removed from heat and 1 Tbsp vanilla extract was added. The mixture was allowed to cool and then refrigerated until cool [O'Connor 2007].

5. Results: Outside sources (my mother) and the experimenter both found the rice pudding to be tasty. The texture was not as firm as some other rice puddings (but more enjoyable this way); the flavor was custardy with a background note of cinnamon.

rice pudding layered with cajeta (goat's milk caramel sauce) and topped with dried sour cherries
(sorry about the blurry photos)

6. Conclusion: Rice pudding may be made without whole milk, and various ingredients which work to replace the milk may include: evaporated milk and ice cream (though some other liquid should be added to thin these out so the rice may absorb them). Also, arborio rice (the rice used for risotto) seems to provide a better consistency for rice pudding than long-grain white rice because of the release of the starches (making a creamier dish).

Further study will include use of coconut milk as a milk substitute and black rice instead of arborio.

a little treat: poof/cosmic creepers/the best boy/prince fluffykins/silver fox/monkey face/the cat with 1000 names