Rice pudding

Irisheyes648

I always add sultanas or any fruit whilst it is cooking and never had a problem....was the milk off??? Anothe nice addition is to add a tin of evaporated milk it turns out lovely and creamy just like ambrosia.

dannahaz

Are you sure it was really curdling? It could just be gloops of butter (if you greased your dish), or where the pudding is thickening.

I usually stir mine after its first half hour in the oven.

Eagle_1

Thanks for the replies.
The milk was fresh because that was my initial thought. I didnt add butter or grease the dish so no butter was added. All I had was milk, pudding rice, sugar, sultanas and nutmeg.
It deffinately looks curdly/watery.......or in my opinion yucky lol

Im still not sure why its happened on the last 2 occasions

Edit to add : I never got to make it tonight so will try in the next few days.

mo1_2

you need to stir the rice after its been cooking for 30 mins,stops it getting claggy

stumbelina_2

Eagle_1 wrote:

The milk was fresh because that was my initial thought. I didnt add butter or grease the dish so no butter was added. All I had was milk, pudding rice, sugar, sultanas and nutmeg.
It deffinately looks curdly/watery.......or in my opinion yucky lol

This has happened to me a few times. I make it in a slow cooker and it seems to be when it gets too hot and starts to boil rather than just bubble a bit.

miss_pink_4

I have followed my mums recipe for homemade rice pudding for years ,we grew up with it!
2 large tblspoons of rice
1 large tblspoon of sugar
1-2 pints of sterilised full cream milk
1 knob of butter
sprinkle of ground nutmeg

mix it all in (only 1 pint of milk at this time) and cook on a low heat ( i use 160.c or gas 2-3) for about 2 hours
keep adding a little milk whilst cooking to stop the rice from sticking together.
hope this helps

debtworrier

Eagle_1 wrote:

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

If the milk has been cooking for a long time then it will curdle - but you'd have to be cooking the dish for about four hours or more. It could be that the butter hasn't mixed properly or has seperated out. The best thing to do is close your eyes and taste it. (Be careful, it will be v hot!) If it tastes okay then just add a bit of cream, or a bit more milk and stir. Milk that has curdled through cooking is perfectly safe to eat.

If you've got some fruit sitting about, why not cook that down with a bit of sugar and serve it with the pud? Then you can blame that for curdling the milk!

emilyt

Sorry if this has already been asked. Have looked on the quick link search but can't find the answer.
I would love to make my own rice pudding.:D What rice do i use and can i use long grain rice. Sorry if this a silly question.:o Tried to find pudding rice in tesco but the girl didn't know what i was talking about. Is there anyone who can help me. Thanks.
Emily:D

furndire

Pudding rice is the nice round looking grain, not the sharp pointy stuff.

squeaky

Normally you'd use proper pudding rice, yes; but I'm forever running out and frequently use ordinary long grain stuff with no problem.