Rice pudding

xxbutterflygirlxx

I thought it might do something weird like that. Mind you if it tastes the same I'm not sure I'd mind!

Kippsy

I used to make rice pudding with risotto rice, for that fat rice yummy effect!

Has anyone tried making rice pudding with soya milk? Does it work? Might have to give it a go over the weekend...

Squeaky just seeing nutmeg in your recipe brought back memories of rice pudding as a kid. My brothers always used to fight over the skin... not one of my personal faves!

gravitytolls

How do you cook it on the hob?

I always put mine in the oven, and it takes about 1 1/2 hours.

PLease tell, as I'm sure it must be quicker.

I tried it in the mike, but it took ages, and I had to keep stopping it to stir.

squeaky

I know you shouldn't really but when I double up on long grain rice for a curry or a chilli I'll sometimes use the extra for a pud - quick and dirty... just add some milk and / or evap along with some sugar. Just enough liquid to make it all well wet. Quickly bring to the boil, stir and simmer stirring busily for a couple of minutes - and there ya go a ricy sort of pudding

Works well when whizzed to make a ground rice version too.

KTFrugal

You can make rice pud with soya milk, or - radically - rice milk. Good for all your vegan chums.

If cooking it on the hob, it takes about 30 mins. Do it in a big pot with a heavy base and don't leave the room, because it wants to boil up if you turn your back.

cardtart_2

This is an old Yorkshire recipe
2 oz rice
1 pint milk
2oz butter
1 egg
1oz sugar
lemon peel
place rice and milk in a large heavy saucepan,add butter sugar and peel
bring to the boil.Cover and simmer for about 20 mins,remove from heat,beat the egg and stir quicly through the pudding then pour into a deep dish and bake in a moderate oven for about thirty mins.
the egg really thickens it up to a bit like a custard consistency,if you like it runnier you can leave it out,I also like to add carnation milk for extra creaminess.
mmmmm....think I`ll make one tomorrow,it is also nice cold from the fridge.

domestic_goddess_wanabee

MMmm card tart - sounds lovely. I love egg custard, and combined with rice pud - must give that a try - thanks!

keatergreyhound

My minds gone blanc is it 10z or 20z to 1 pt of milk?

Addiscomber

1, I think.

Swan_2

I use 2 usually, but I like my pudding quite thick