rice pudd

BIZZYIZZY

I am a woman in her 50's And I have NEVER made rice pudding.
I just open a tin, But I want to try making it, And I am sure I read that you can make it in a slow cooker?
Can some one please tell me how to make it. Thanks

Butterfly_Brain

Usually I boil the rice for 15mins then drain and rinse put in a casserole dish with milk and sugar dob with butter sprinkle with nutmeg and bake in the oven for 20 mins. If you do it in the slow cooker you don't get the lovely skin that forms on top

tanith

I don't know about in a slow cooker sorry. But in a normal oven I cook it once a week , if hubby had his way it would 2 or 3 times... I just put 2 tblsps of pudding rice and 2tblsps of sugar in an ovenproof dish with pint and a half of milk, cook at 165* until it thickens up about an hour and half to two hours..... hubby likes his thick and stodgy... so it will need less time if you like it runny..the timing doesn't have to be that accurate just take it out when its done to your liking... mine always has a crispy skin on top..

Bronnie

As above, but make sure you use full cream milk, not skimmed. If you ever pick up whoopsied cream, use that and top up with milk, or evap topped up with milk. If you don't like the skin (like me!), cover it while you cook it. Give it a stir a couple of times while it cooks. Perfect pud for this weather!