Comments on: Rice Puddings and a lesson in retrogradation

By: Sugar B

Sugar B — Mon, 24 Nov 2008 19:13:35 +0000

Carol, there is an award for you on my blog! Whoo hoo!

By: Shari

Shari — Thu, 20 Nov 2008 22:14:10 +0000

The photos are stunning. I also like seeing the vanilla bean seeds. And lots of great info!

By: Tracey

Tracey — Wed, 19 Nov 2008 22:43:41 +0000

Wow, great work! Love your photos….the little specks from the vanilla bean look wonderful.

By: steph (whisk/spoon)

steph (whisk/spoon) — Wed, 19 Nov 2008 21:18:47 +0000

i love your experiments! the black rice pudding sounds amazing!!

By: kim

kim — Wed, 19 Nov 2008 17:09:52 +0000

wow, great lesson!! alton brown would be proud very interesting stuff, and your puddings all look delicious

By: Teanna

Teanna — Wed, 19 Nov 2008 16:48:30 +0000

I love the lesson you gave in retrogradation and amylose! That’s amazing and I am totally going to pick up that book! Thanks!

By: Jacque

Jacque — Wed, 19 Nov 2008 13:48:35 +0000

Oh my! You get a gold star for effort, and for that very informative post.

All of your puddings look fantastic!

By: food librarian

food librarian — Wed, 19 Nov 2008 07:41:55 +0000

Beautiful pudding and great post! Thank you for the explanations. Your black rice looks fantastic!

By: Linda

Linda — Wed, 19 Nov 2008 06:42:09 +0000

I LOVE the idea of sticky black rice pudding… w/ coconut milk….yum!!

By: pinkstripes

pinkstripes — Wed, 19 Nov 2008 05:09:58 +0000

Wow. Thanks for the lessons on the food science. I have Harold McGee’s book but haven’t got through the milk chapter yet. The black sticky rice sounds interesting too.

And the pictures! Gorgeous as always.