Tuesday, June 24, 2008

Rice Majarete Pudding

Not too long ago we tried the Goya Corn Pudding and yesterday was the day for the Goya Rice Pudding. The rice pudding was better than the corn pudding - but still not very good.


The pudding took quite a long time to come to thicken on the stove. Thankfully I had my ever-lively stirring helper to do a lot of that work for me.


The pudding was pure white - which was pretty in its own way.

The flavor was a bit rice-ful, but mostly sugar-ful. Not much flavor at all.

No one liked it much - and no one even finished their pudding, let alone asked for more (a very good indication of the low scoring taste).


We did add some raspberries -which the girl thought added some pretty color to the stark whiteness - but even with the berries, she didn't eat it all.

So perhaps if I was on a soft food only diet with a semi-broken jaw, I would make this again. But there are so many tasty other cooked and instant puddings - that I don't foresee that happening.

And this doesn't even come close to being as good as real homemade rice pudding - using actual rice grains, instead of rice flour.

Ingredients: sugar, rice flour, salt, malto dextrin, cinnamon.

3 comments:

Anonymous said...

Homemade is always the best ! It did not look delicious !

Anonymous said...

oh too bad you should of had the homemade version.i make it but it is a lot of work(stirring),I also bought the goya one it is bland it is missing cloves.ginger and cinnamon,find a hispanic store and i bet you can get a fresh one,good luck on your journey

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