Rice pudding

MrsBartolozzi

Ive never made rice pud in the mmicrowave, but whenever I'm heating milk to make a sauce I make sure the bowl is MUCH bigger than the amount of milk because milk just bubbles up and up.
TBH I'm not sure how you'd do it in the microwave as the rice needs to be simmered for quite a while to cook, not something you can just nuke for a few mins. I'd welcome anyone else's tips though!

MrsBartolozzi

http://stuffem.wordpress.com/2007/02/11/recipe-in-progress-microwave-rice-pudding/

This recipe suggests cooking the rice in water and only once nearly cooked adding the milk, sugar etc. It still needs about 20 mins cooking though, I make mine on the hob in not much longer than that.

Tippytoes

The BEST rice pud is made in the microwave. Here's how:

2 pints of full fat milk
4 ounces of pudding rice
2 ounces of sugar
knob of butter

Put milk in pyrex dish and heat on max power until it starts to bubble. Put butter and sugar in and give it a stir. Put rice in a strainer and run cold water through it until it runs clear(ish). This gets rid of starch. Shake dry. Put rice in dish and place in MW. Cook on DEFROST setting. It will take anything up to 80 minutes to cook. Stir occasionally. Warning.......you might check it at 70 minutes and it may seem quite runny, but it finally thickens really quickly.

The secret is slow, low temp. cooking. Best rice pud ever!!

Let me know how you get on.:)

adelight

Tippytoes wrote: »

The BEST rice pud is made in the microwave. Here's how:

2 pints of full fat milk
4 ounces of pudding rice
2 ounces of sugar
knob of butter

Put milk in pyrex dish and heat on max power until it starts to bubble. Put butter and sugar in and give it a stir. Put rice in a strainer and run cold water through it until it runs clear(ish). This gets rid of starch. Shake dry. Put rice in dish and place in MW. Cook on DEFROST setting. It will take anything up to 80 minutes to cook. Stir occasionally. Warning.......you might check it at 70 minutes and it may seem quite runny, but it finally thickens really quickly.

The secret is slow, low temp. cooking. Best rice pud ever!!

Let me know how you get on.:)

It takes about that long done bain marie in a slow cooker on high.
I've never had success with microwave rice pudding, not even keen on it on the hob. I'll 3/4 cook it on the hob or slow cooker then stick it in the oven to get it slightly dried out and chewy

markandkate

One of our staff is from Sri Lanka and they put co!!!! milk in thier rice puds as well as milk it is delicious. The real trick in the microwave is a large dish and also to soak the rice in the milk for an hour or so

zippychick

Hi Schrodie

I've merged this with the main rice pudding thread to see if you can find some useful recipes in it
thanks
Zip

silverjay

My best rice pud is a hob/oven combo.

4oz rice, 1.5 pints milk, as much sugar as you like (I use about 2 tbsp). Bring milk, rice and sugar to boil on hob and simmer for about ten mins until the rice starts to swell. Pour into a buttered dish, sprinkle with nutmeg, if you like it, and bake for 30-40 mins at 180C. I prefer using brown sugar in mine.

I like to have mine for brekkie instead of porridge.

[Deleted User]

1 large tin of evap milk, diluted with water.I put the evap milk into a large jug and bring it up to one and three quarters all told with water.then top off to two pints with ordinary milk
3ozs rice
3ozs sugar
lightly grease your SC with a tiny bit of butter on the bottom and sides.
chuck the whole lot in with a handful of sultanas.put on low and leave to cook.give it a stir occasionally when the skin forms on the top.sprinkle some nutmeg or cinnamon over the top
leave it on all day or overnight.beautifully cooked and a cheap gorgerous pud for cold nights in the winter. costs around 80p at most for a very large pud ,far cheaper than those corner thingys at two quid in the supermarkets

If you want only a 1 pint one then its a small tin of evap milk made up to three quarters of a pint with water and topped up to a pint with milk
1.5 ozs rice
1.5 ozs sugar
put this all into a lightly greased pyrex dish and lay on the bottom of the oven on a low heat
few sultanas and sprinkled with nutmeg or cinnamon.
never had it go wrong yet in 48 years serve with a dab of jam or a dollop of custard

emiff6

MW rice pud - 1pt milk, 2oz rice, half oz butter. Put all into a very large bowl - the milk should just be a puddle at the bottom. I use my large cake mixing bowl that holds 6 pts.
Heat for 20 mins (I use full power, but my MW is 20yrs old, so newer ones might need less than full power as they are more powerful)
Stir in sugar to taste. If too thick, add a little extra milk.

stardrops42

Here is my "quick" rice pudding
1 cup of pudding rice
1 pint of milk
1 pint of water
1 small tin carnation evaporated milk
sugar to taste
Vanilla ess (optional)

Put rice, milk, water in a pan and cook until rice is soft. Stir in carnation, vanilla and add sugar to taste. It will thicken if let to stand (depends how you like it)Really quick and dead easy;)