Rice pudding

ChocClare

I think (but what do I know?!) that it should be made with pudding rice. 2 tblsps rice, 2 tblsps sugar, pint of milk, grate of nutmeg, dot of butter, bung in oven, osh bosh, you're done. Some people boil the rice up first. I LOVE rice pudding - made with ground, flaked, pudding, long grain or basmati. Yum.

ariba10

Long grain rice tends to keep its shape.

Short grain rice is softer and tends to break up.

It is all a matter of personal taste.

Butterfly_Brain

I use short grain rice but if I haven't any in I use long grain.
I boil my rice first then put it in the oven with lots of nutmeg , butter and a little sugar.

Mamae

I use pudding rice and cook it in my slow cooker - best rice pudding ever!

pixie76

Does anybody have a good easy recipe for homemade rice pudding?

Pink.

Hi pixie,

There's an earlier thread with lots of recipes that should help so I've added your thread to it to keep the recipes together.

Pink

property.advert

Does anyone make this without butter ?

My father has lost his recipe card and as my mother is now dead, he doesn't know how to make this. I only remember it as a child.

Round Pyrex dish, about 2" deep, milk, washed and cleaned rice and then sugar. I don't remember any butter and I've made it with my father as never used any butter I am certain.

Is butter only for metal tins and not required for Pyrex dishes ?

Also, he likes it very runny but he loves the skin. Any ideas ?

Pink.

Hi property.advert,

I have never added butter, just milk, sugar, rice and sometimes coconut.

To have it runny, just add extra milk (you might need to try it a couple of times until you get it to your Dad's taste) and if you cook it in the oven you should still have the skin.

Pink

Mrs_Complainer

I have always used long life milk which has a creaminess to it. But my measuring needs some thought as i often do "bung it in school of cooking" I use a coffee lid off a 8oz size jar 200g? and fill with sugar, then rice and use 1 litre carton of the milk and you can add a knob of butter if you want. I cook it in a lidded casserol dish but you need to check and stir it so it does not thicken much. Years ago in the pressure cooker age it made the same taste as this using normal milk. As kids we used to love macaroni pud too b ut i imagine any pasta cooked as a sweet will work. I am sure my mum adds a bayleaf to hers if you like a bit of spice taste to it. Remember rice can be a nasty if left out un fridged, so cool any spare quicky and get it in the fridge.

schrodie

I tried using our microwave oven to make a rice pud today but it turned out a disaster . Everything just boiled over the top of the bowl that I had the ingredients in, what a mess. Does anyone have experience of making rice pud in a MW and if so can they tell me where I went wrong and how to do it properly?

Thanks