Rice pudding

fudgem

It's 1&1/2 oz to a pint of milk on the directions on my rice packet

I have a funny story about this actually, from when I was a child. My mother was called away from home to see her sick father, and my dad decided he would make sunday dinner as usual for himself and six kids.

I don't remember what the rest of the dinner was like, but everybody in the family remembers the rice pudding. Having measured out the rice, he looked at it and decided there didn't look very much there, so poured the whole of the packet in. For the next two hours he was very much occupied in a)sending one of us to the shop for another pint of milk (3 times) and b)finding other utensils to divide the resultant rice pud into

goonlord

Here's a really easy rice pudding recipe:

Basmati rice to cover bottom of a small dish by a few centimetres
Tin of coconut milk (and maybe a little water if needed)
Tsp cinnamon
Sugar (I omit this and replace with some sultanas which is yummy).

Bake in a relatively hot oven for about an hour.

Makes quite a dry pudding (not like sloppy stuff you get out of tins) but not sure if this is how all HM rice puddings are because I've never made one before.

springtide

Oooh I made some rice pudding last night in the oven (50g to 1pt - pudding rice) but I did have to add a load more milk to it as it dried out after 1 hr. It was lovely though.....

saving-grace

2oz. I always just measure using 2 heaped tablespoons.
Checked with my Dairy Home Cookery book which confirms it is 2oz to a pint of milk

martindow

I use 2oz as well

kathyd_2

martindow wrote:

I use 2oz as well

Me too. So glad I found this thread. Last week I made a rice pudding but while searching through my cupboard for the rice I came across a tub of cocoa powder (the type used for cooking, although drinking chocolate would do) with about 2 tablespoons remaining. Rather than throw it away I whisked it through the pint of milk I was using for the pudding and when it came out it was really, really delicious. I'd never had chocolate rice pudding before, but will definitely do it again. Kids would love it! :j

Skin on the pud (best bit) was chocolate flavoured - yummy

Eagle_1

Hi, I have a problem with rice pudding and wondered wether anyone can help with the problem.
On the two last occasions of making it the rice has looked kinda curdly looks awful to be honest and got binned.

Any suggestions as to why ? I have been adding sultanas to it at the beginning, would that make it look as though it was curdling ?

Help because I hoped to make it for tea toninght

johnswife

Hi, I make rice pudding all the time.

2 tablespoons of rice & 1 tablespoon of sugar.
Add 1 pint milk and stir
Sprinkle top with cinnamon

Put in oven loww heat for a couple of hours.

I usually put it at bottom(floor) of oven if cooking something else on a higher heat.

Always works for me.

magnolia65

I always make rice pudding on the hob in a pan and not in the oven.

I also add a large knob of butter to the rice in the pan and fry off first and then add milk as and when needed. When the rice texture feels right for you it's finished. I then add a couple of tablespoons of double cream and stir well. It tastes just like the ambrosia stuff then

Oh, I now have a feeling I'll be making this today

Eagle_1

Thanks very much, I dont know why the last 2 times the puddings gone all wrong, got me baffled

anyways tonight I think i will add sultanas just before I serve, but I always thought people added them at the beginning ?

Will give it another go, hopefully it will be fine.