Rice pudding on the hob?

tanith

I usually make a wicked rice pudding in the oven but I was just wondering if it would be quicker and cheaper and lest wasteful (always take off the skin and chuck it) if I did it in a nonstick pan on the hob?

Anyone got a recipe ? and does it come out nice and thick and creamy as it does when baked in the oven for 2 hrs...?


I have searched but can't find any references to it anywhere

V.Lucky

You throw the skin away - that the best bit!! Throw it this way please :rotfl:

Don't know about on the hob - but a slow cooker makes it really creamy and no skin either.

troll35

I've made rice pudding on the hob using exactly the same recipe as I use in the oven except maybe a little less milk. You need to cook it on a very low heat though as you won't want the milk to boil over.

inkie

Also make sure that it doesn't stick to the pan - it seems to do this really easily.

tanith

Thanks guys... I will try it out with a little less milk and see what happens
V.lucky I could save it all up in the freezer and then send it to you:rotfl: I don't know how you can eat it its horrible and nasty....I don't have a slow cooker unfortunately

MATH

tanith wrote:

(always take off the skin and chuck it)

:eek: :eek: :eek: Are you quaaaazy? that's the best bit:drool:

helenhugs

lol sorry have to say i chuck the skin too, tried to eat it the 1st time & couldnt the texture made me gag.
I couldnt imagine making it on the hob though, throw it in the oven & forget about it for a while.
hugs
Helen

flea72

i find pudding flakes work better on the hob, as they cook quicker than the grained version does

flea

dotchas

When I was a little girl I asked my Mum if she could make rice pudding like aunties with brown paper on top!
I liked the skin,but haven't had it for years....might have a bash!

comping_cat

I HATE the skin - my mum always used to call it 'Granfers coat'!!!