Rice Pudding

tesuhoha

Just wondered if anyone could advise me about making rice pudding. I cant see it in the recipe thread and mine always goes wrong. I dont have a slow cooker. When I try making it with less rice I always end up with a very small amount of rice and a lot of liquid. The rice seems to be cooked but should I have cooked it for longer? I cook it for about 1 and a half hours at 160. If I add more rice then I end up with a stodge and no liquid. I have tried making it with evaporated milk and this used to turn out nice until I got my present cooker. Sometimes the rice goes brown and the skin on top is not nice, a dark brown colour not yummy as it should be but kind of stringy. I dont know what Im doing wrong. Maybe its because Im making it in a shallow dish. I dont know but it seems impossible to make properly. Someone said I should use full fat milk and not semi skimmed. Could that be the problem?

skipton

Sorry but mine is awful too. I've made it for the last 2 weeks. the first was ok if a little dry and last weeks was even worse. I make it with skimmed milk.

So will watch this thread with interest!

Pink.

Hi tesuhoha,

I can't help because I have never made rice pudding, but the replies on these older threads might help:

rice pudding

Homemade rice pudding....HELP

Coconut rice pudding in the SC


Pink

tesuhoha

Thanks. Theres a couple of recipes there that sound pretty good. I might buy a pint of full fat milk and try a couple of them.

NekoZombie

Hiya! I used to work as a chef and rice pudding was once on the menu (with roasted baby pineapple and coconut foam ) : its incredibly easy to make.

I would start off with approx 2 oz/ 50 g pudding rice and 1/2 pint milk (but you may need up to a pint or more), two tablespoons sugar. Put it all in a pan. The trick is to stir continuously over a medium to low heat - you don't want it to boil or cook to fast! As you cook the rice pudding, keep adding a little milk if it starts to get too sticky, but err on the side of caution. Its easy to add, not so easy to take away, if you catch my drift. Keep stirring until the rice is cooked. You can always adjust the consistency simply by adding more milk. Same goes with the sweetness; simply sweeten to taste. Just before serving, add a little cream and stir in.

An idea is making the rice pudding with coconut milk and lime zest. It adds a really nice flavour!

tesuhoha

That sounds lovely. Ive never thought of making it in a pan before. Have always made it in the oven. Think I will definitely try this as you can regulate the amount of milk that you use.

Garetha

Make it in the microwave!

Put all the ingredients in a large bowl (it will try and boil over)
Rice, Milk, Sugar, Nutmeg

Cook on full power for a couple of mins
stir
another few mins
stir
add more milk if required

Repeat until it comes to the boil.
Reduce the power to 30%

Cook for another 10 mins
add more milk if required - stir and bring back to the boil
stop heating and cover to prevent a skin

add more milk if required and stir and reheat just before you serve

mikeywills

Delia online has a recipe for traditional rice pudding. I generally find her very helpful, as she likes foolproof recipes. I haven't tried it but it sounds very nice and looks pretty simple. I think the main thing coming through the comments is that the ingredients need to be stirred during the cooking process.

https://www.deliaonline.com/recipes/old-fashioned-rice-pudding,1145,RC.html