Rice pudding

gailey_2

How odd had urge to make rice pudding in co-op today but pudding rice was £1.19 for small bag so decided to shop around and make next week.

Havent had it since was a kid.

thanks for recipe.

Meadows

Yes you can, difference being that long grain rice will produce a pudding that is slightly drier and chewier than one made with a short grain rice.

[Deleted User]

I like rice pud, and used to make it for my late OH with a large tin of evaporated milk which if you follow the instructions on the tin you water down (it makes one and three quarter pints ) I then would top it up with milk to two pints and use this in a large dish to make a two pint pud.I would also sprinkle some cinnamon over the top as it was starting to set .Either leave it in a slow oven for several hours, or as I did bung it in a slow cooker overnight, and portion it up in the morning so you can wash out the slow cooker bowl.Delicious hot or cold and cheap as chips and extremely filling so a smaller dinner with a nice filling pud make the food go further.My late Mum always made either soup plus a dinner or dinner plus a pud.An old rationing trick to fill your family up for less

vodkachick68

Hi

I am after a good old fashion rice pudding recipe if anyone can help? It needs to be nice and creamy and of course the skin on the top:D

Thanks

BitterAndTwisted

3oz of short-grain rice
2oz brown sugar
2 pints full-cream milk
1oz unsalted butter cut into small pieces.

Sling it all into an oven-proof dish and bake for 2 to 2 1/2 hours on Gas Mark 2/150C/300F

That's it.

skogar

The recipe I use is the same except for the addition of sprinkle grated nutmeg on top before baking. I loved rice pudding baked in the oven as a kid. My mum used to make it on the top of the stove stirring it as she didn't like the skin. My Gran used to make it in the oven. We all used to want the skin as we thought it was the best bit! She always had homemade jam with it. Delicious.

Enjoy your rice pudding.

Steve059

RICE PUDDING

Serves 2

INGREDIENTS

1½ tablespoons of pudding rice
250ml of whole milk
½ a tablespoon of sugar
½ a tablespoon of butter
¼ of a teaspoon of ground nutmeg

METHOD

Wash the rice.

Put the rice, milk and sugar into an ovenproof dish.

Break up the butter into little blobs and sprinkle them over the top.

Sprinkle the nutmeg over the top.

For a thick skin, cook in a preheated oven at 150°C, 300°F, gas mark 2 for 2 hours. Do not stir.

For creamy rice, cook in a preheated oven at 140°C, 275°F, gas mark 1 for 2½ hours. Stir a couple of times during cooking.

ADDITIONS & ALTERNATIVES

Use 125ml of semi-skimmed milk and 125ml of single cream.

Use 125ml of skimmed milk and 125ml of double cream.

[Deleted User]

I use a large tin of evaporated milk which when added to with water makes up to one and three quarter pints I add ordinary milk to make up to 2 pints and 3ozs short grain rice and a bit of butter cut into small pieces (about an ounce) throw into my slow cooker last thing at night and turn on low and leave overnight (I also sprinkle a bit of nutmeg grated or ground cinnamon on top ) pop the lid on and in the morning I have a nice 2 pints of rice pud that does me for the week almost (depending how hungry I am) when cold I decant into a dish and pop into the fridge.This can then be used hot or cold for puds .if hot I top with custard (Birds of course) or a dollop of cream.very old fashioned comfort food to warm you up on a chilly day