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Old 08.06.2011, 14:17
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Emmi milk rice appreciation thread



Ive been around and love milk rice, muller rice in england, le rice in Australia and so on but the swiss have nailed this one.

But the problem is its available at all the coops in swiss germany but I havent been able to find it at any coop in Geneve, except for one little coop petrol station on the other side of town.. (worth 45 minutes travel for 3 pots.. perhaps)
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Old 08.06.2011, 14:21
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Re: Emmi milk rice appreciation thread

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Ive been around and love milk rice, muller rice in england, le rice in Australia and so on but the swiss have nailed this one.

But the problem is its available at all the coops in swiss germany
the german part of switzerland, you mean?
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Old 08.06.2011, 14:27
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Re: Emmi milk rice appreciation thread

how about coop online?

If you have the rime you can make it yourself, i would recommend soaking the rice (available from Migros, found on the same shelf as Risotto) for a few hours.
As per tradition, we add ground cardamon, cinnamon, and roasted almond slivers, and butter
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Old 08.06.2011, 14:52
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Re: Emmi milk rice appreciation thread

My organic shop here used to sell one, too.
Far superior.

Sadly, they don't stock it anymore.

The last time I made some milk-rice myself, the recipe on the back of the rice turned out to have too little milk and once the rice had cooled-off, it was like a brick.

Can anybody offer a recipe for milk-rice that stays "liquid" even when cooled-off?
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Old 08.06.2011, 19:49
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Re: Emmi milk rice appreciation thread

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Can anybody offer a recipe for milk-rice that stays "liquid" even when cooled-off?
How liquid? The family recipe I have calls for mixed the "brick" (cooked on the stove and then baked in the oven) with sweetened whipped cream. The only time I've had milch rice close to mine is at a hotel in Munich. My mom has friends who grew up in Germany and tell her that hers in the only one that is similar to the milk rice they had when growing up.

Emmi's pales in comparison. I tried it once.
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Old 08.06.2011, 19:57
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Re: Emmi milk rice appreciation thread

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the german part of switzerland, you mean?
Historically, he's not far wrong.

But anyway:



That's all.
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Old 08.06.2011, 20:34
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Re: Emmi milk rice appreciation thread

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Can anybody offer a recipe for milk-rice that stays "liquid" even when cooled-off?
i think it's because the rice just keeps on absorbing the liquid - I tried storing my leftover rice pudding in extra milk and the next day when I took it out of the fridge it had absorbed a good amount of that milk, too!

Not sure how the producers of "Milchreis" manage to keep that consistency.
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Old 08.06.2011, 20:59
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Re: Emmi milk rice appreciation thread

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That's all.
I love Ambrosia Rice Pudding.

I used to eat it cold, straight from the tin and people said I was disgusting. Now it's trendy to buy it in a tub and eat it from that.

I was just before my time.



Their custard is rather lovely too.
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Old 08.06.2011, 21:33
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Re: Emmi milk rice appreciation thread

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Not sure how the producers of "Milchreis" manage to keep that consistency.
Well, that's exactly what I wanted to know ;-)

It seems, I will have to experiment, adding 10% more milk every try...

But there must be more to it, because I fear the rice will just turn into a gooey something.
The "commercial" milk rice still keeps some structure.
As usual, the simple stuff is the most difficult.
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Old 08.06.2011, 23:37
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Re: Emmi milk rice appreciation thread

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I love Ambrosia Rice Pudding.

I used to eat it cold, straight from the tin and people said I was disgusting. Now it's trendy to buy it in a tub and eat it from that.

I was just before my time.



Their custard is rather lovely too.
This stuff is like cocaine for me. I love it. I cannot get enough. In Switzerland I was going cold turkey until I found the Emmi alternative. But Emmi's like methodane. It hits the spot, but it's not the real thing. And there's no rusty steel taste like when you eat direct from the can...
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Old 08.06.2011, 23:49
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Re: Emmi milk rice appreciation thread

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This stuff is like cocaine for me. I love it. I cannot get enough. In Switzerland I was going cold turkey until I found the Emmi alternative. But Emmi's like methodane. It hits the spot, but it's not the real thing. And there's no rusty steel taste like when you eat direct from the can...
Good grief ... in your case, I think that sticking to Class A's will be less harmful
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Old 09.06.2011, 11:31
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Re: Emmi milk rice appreciation thread

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Well, that's exactly what I wanted to know ;-)

It seems, I will have to experiment, adding 10% more milk every try...

But there must be more to it, because I fear the rice will just turn into a gooey something.
The "commercial" milk rice still keeps some structure.
As usual, the simple stuff is the most difficult.
10% is too little, always make sure that there is a film of milk over the rice, when its done cooking pour more milk, or cream over it, and leave it to cool.
If its still like a brick mix in a little milk whilst stirring until you get hte right consistency
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Old 09.06.2011, 11:58
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Re: Emmi milk rice appreciation thread

I make my own. In general I try to ignore Emmi products (same as Nestle). Emmi tends to buy small factories and alter completely perfect products by adding sugar to it, relabel it and do a crazy marketing with pop culture heroes. And yes, hike up the price for all those activities, which the consumer of course has to pay.
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Old 09.06.2011, 13:47
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Re: Emmi milk rice appreciation thread

The best milk rice you will get in Turkey, called "Sutlac". picture on the attachment.

http://www.grouprecipes.com/95665/tu...ng-sutlac.html

http://turkishkitchenmelbourne.blogs...e-pudding.html
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emmi-milk-rice-appreciation-thread-firin_sutlac.jpg  
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Old 09.06.2011, 13:52
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Re: Emmi milk rice appreciation thread

Co-op own-brand Camolino rice is good too.
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