Failed rice pudding : )

Debran

I too make rice pudding in a slow cooker.

I've make it with semi-skimmed milk but I have also made it with a mixture of coconut milk and semi-skimmed. So far it's been a success and, believe me, I'm no Nigella Lawson.

karcher

Spider_In_The_Bath wrote: »

You now have me worried about the oven :rotfl:

I used my combination microwave / oven table top one rather than my bigger main oven. I will check to see if this is still working probably.

Out of curiosity I now have three bowls of rice soaking in the kitchen one with water, one with skimmed-milk and one with the coconut milk to see what happens

Results soon to be published I hope

Callie22

I've made rice pudding with 100% coconut milk, and it's delicious - although I will admit that I made it using the stove-top simmering method rather than oven-baked, but I can't see that making too much difference. You make risotto with water (well stock but far less fat, generally, than milk) and that cooks to a rice-puddingy texture so I don't think it really matters what you use - in fact I think I've seen old recipes for rice pudding where the rice is boiled in water first and then a little milk is added. I wonder if it is a problem with the oven, or maybe you accidentally hit the wrong setting?

PasturesNew

Probably too embarrassed to come back and say "I've got a double oven .... I put it in the one that was off and the oven that was on was empty"

But the kitchen was nice and warm

VfM4meplse

noonesperfect wrote: »

Rice pud works great in a slow cooker, though it doesn't form a skin unless it is allowed to cool.... (which suits me as I dont like the skin )

I haven’t made it for ages!! Am running down my supplies otherwise I would have set to and made it now

[Deleted User]

PasturesNew wrote: »

Probably too embarrassed to come back and say "I've got a double oven .... I put it in the one that was off and the oven that was on was empty"

But the kitchen was nice and warm

Nope not at all. Just busy all evening until now.

I used a countertop small oven - it has just one oven so there is no other oven to switch on by mistake. I also tested the oven today and it is working correctly and it was set to the correct temp too. I also had to use oven gloves to remove the dish too.

However, the rice soaked in all the bowls did not absorb anything neither the water, the milk or the coconut milk.

[Deleted User]

Callie22 wrote: »

I've made rice pudding with 100% coconut milk, and it's delicious - although I will admit that I made it using the stove-top simmering method rather than oven-baked, but I can't see that making too much difference. You make risotto with water (well stock but far less fat, generally, than milk) and that cooks to a rice-puddingy texture so I don't think it really matters what you use - in fact I think I've seen old recipes for rice pudding where the rice is boiled in water first and then a little milk is added. I wonder if it is a problem with the oven, or maybe you accidentally hit the wrong setting?

Hi thanks. I might try it on the stove top.

I know PasturesNew is convinced I messed up with the oven, but I really didn't which is why it is so odd that the rice pudding failed.

Mojisola

Spider_In_The_Bath wrote: »

However, the rice soaked in all the bowls did not absorb anything neither the water, the milk or the coconut milk.

What rice are you using?

[Deleted User]

Mojisola wrote: »

What rice are you using?

Sainsburys pudding rice.

PasturesNew

Spider_In_The_Bath wrote: »

I used a countertop small oven ....

I've not used mine to make rice pud ... but I wonder if the issue is that the bottom element is too fierce to make a large amount cook through properly - and it just "toasts" the bottom rice.

I managed to melt a ready meal dish in mine as the bottom element was too fierce - and pastry can go hard at the bottom while not cooked at the top.

So it might be a thing about the heat of the element - and which shelf setting you used ... and maybe it'd have benefitted from a few stirs just to mix it up.

Regular ovens tend to have elements on all sides, whereas a counter top can tend to just have the bottom elements and the top grill elements (which I presume you left off).

So it could be the type/style of oven when looking at the volume/dish size you used.

Having to guess without knowing the model and the food/liquid volumes etc.