can i freeze home made rice pudding ?

coowee

I'm doubling my recipe for rice pudding cooked in oven from using 2pts of milk to 4pts etc.
Can anyone tell me if the cooking time will be the same 1½ hrs

[Deleted User]

I usually cook my rice pud in my slow cooker overnight I use a large tin of evaporated mik made up to one pint and three quarters with water and then topped up to two pints with some ordinary milk.cinnamon is a must, plus a good grating of nutmeg on top.I have frozen it in portions without any problem at all as I am living alone and I'm the only one who likes it anyway
I would imagine if you are cooking it in the oven just keep an eye on it and when its become as thick and gloopy as you like then its done :) I love the skin as well

VfM4meplse

coowee wrote: »

I'm doubling my recipe for rice pudding cooked in oven from using 2pts of milk to 4pts etc.
Can anyone tell me if the cooking time will be the same 1½ hrs

I doubt it, unless you are also using 2 identical dishes to what you normaly us, or one with the same surface area: volume ratio. 4 pints is a lot of water that needs to evaporate from the dish (its not all taken up by the rice itself).

Its going to take longer, but as JackieO suggests will be trial and error so heavily reliant on the good old-fashioned eyeball method.

Eenymeeny

I find that freezing in small portions as Jackie O does, means that it defrosts more quickly and you can treat yourself to one when you fancy it! (Rice with evap milk Jackie, you've just reminded me how my mother used to make it! Mmmmm...)
I actually start it off in a pan, then put it in the slow cooker when the rice has absorbed some milk and the sugar has melted. (Learned this after the first attempt when I discovered a thick layer stuck to the bottom of the pot after cooking)
Thanks, now I know what I'm making in my slow cooker today...;)