Rice pudding question

noonesperfect

Butterfly_Brain wrote: »

I'm afraid I cheat, I boil the rice in milk for 20 mins to start it off then I mix in sugar to taste put it in a dish with dobs of butter and plenty nutmeg then pop it in oven for 30 mins and it tastes like it has been done in the oven for 2 hours

I'll try this, thanks. What temp oven do you do it at please?

noonesperfect

Princess_kate wrote: »

I havent made rice pudding for ages, but I did once make it on the hob, more like a risotto with a can of coconut milk. mmmmmm it was delish!!!
Problem with living on my own is it always seems a lot of effort to do these things just for me. I'll have to get the girls round & then I have an excuse!

I always make enough for 2 x 2 portions and freeze half. It works beautifully.
Like I say though, OH misses the skin (comforting childhood memories strike again!)

Butterfly_Brain

noonesperfect wrote: »

I'll try this, thanks. What temp oven do you do it at please?

180c on top shelf in fan oven ,200c in a conventional oven .Gas 4 hope this works for you.
let me know

Debt_Free_Chick

Princess_kate wrote: »

I havent made rice pudding for ages, but I did once make it on the hob, more like a risotto with a can of coconut milk. mmmmmm it was delish!!!

OMG ...... this sounds so fantastic I'm off to make it for supper, tonight. Coconut milk .... why the hell didn't I think of that?

I'm going to substitute cardomum for nutmeg ... I love Indian food and this will be "my take" on an Indian pudding, in exchange for Rasmalai

Yes, there are other, more authentic recipes "out there"