Rice pudding question

noonesperfect

I normally make my rice pudding in my slow cooker.
I grate fresh nutmeg on top the start of cooking. but it gets mixed in along the way.

However my OH has a longing for the way his Mum used to make it (ie has a thick nutmeggy skin on top).

I'm not keen to have the oven on for 2 hours just to create this though. I don't think shoving it under a hot grill would work either.

I believe flaked rice cooks quicker so I'm thinking of trying this first.

Any ideas please?

Magentasue

No, no, no! Proper rice pudding needs a couple of hours in the oven. And proper pudding rice. Or it won't be like his mum used to make!

We usually have rice pudding when something like baked potatoes are in. So long as the oven is full (great time to bake a couple of cakes or make a casserole), it's a cheap and filling pudding. We love it and have it regularly in the winter. I buy full fat milk for it. I grate nutmeg on at the beginning, and then at the final stirring another grating so you get that skin like Mr. Perfect's mum's.

Barneysmom

I'm afraid it has to be oven done, if you put the gas on number 5 it'll be done quicker.
Real butter, fat milk - none of that half-fat stuff.
When the first skin starts froming, break it. Stir it in, thenlet it go again.
The second skin will be the best one.
Oh my it's heaven.
Worth the wait, and the house will be nice and warm.
If you do a beef casserole at the same time you won't be wasting gas.

Beccah_3

Absolutely craving a bowl of it now..with a huge spoonful of golden syrup.

Barneysmom

Aw yes!
I bought syrup today, and treacle. To get the iced ginger cake on the go tomorrow - unfortunately hubby doesn't eat it so looks like I'll have to eat it all to myself like last time. Took a week but hey :rotfl: :rotfl:

Beccah_3

:rotfl::EasterBunSounds utterly hellish! Methinks I forsee a day of baking ahead, have to make a rice pudding now...and have heard amazing things about Twink's hobnobs, so a batch of those is a must. Why is OS sooo bad for the waistline???

Barneysmom

You don't like ginger cake? I love it.
But if it were that or rice pudding with strawberry jam - oh my!

Beccah_3

Methinks I should go to bed before I'm tempted to go and make a rice pudding now!

noonesperfect

Oh well the oven it is then. Its not a pud we'll have that often though now - 2hours+ wworth of leccy costs too much.
Believe it or not I usually use up the UHT skimmed milk when I make rice pud and the end result is really creamy without being hugely fattening. I normally use proper pudding rice but have run out now.

noonesperfect

Beccah wrote: »

Methinks I should go to bed before I'm tempted to go and make a rice pudding now!

Good idea! though if you do it in a slow cooker it'll be ready for you to have some for your brekkie!!! (no yukky skin)

Beccah_3

noonesperfect, for years my mum would make the most delicously creamy and moorish rice puddings using a mix of fresh semi-skimmed milk and powdered milk. As long as you throw in some butter and tons of nutmeg it will be yummy.