Rice pudding

Whitefiver

There is no discussion, the skin is the IS the best bit of a rice pudding, especially if dotted with butter in the oven, liberally sprinkled with nutmeg, brown around the edges....... drool!

jackieblack

Whitefiver wrote: »

There is no discussion, the skin is the IS the best bit of a rice pudding, especially if dotted with butter in the oven, liberally sprinkled with nutmeg, brown around the edges....... drool!

Ooh no...! :eek:
Skin on custard :drool:
Skin on rice pudding _pale_

jackieblack

-taff wrote: »

I can't remember if I found it in the rice section or the home baking section or the rice pudding/custard section, I only remember that I was looking in the wrong place to start when I went to the SM looking for it a couple of years ago.

It was in the section with the meringues and tins of custard in Tesco last time I bought it.

Smurphington

THIRZAH wrote: »

Sometimes pudding rice isn't with the other rice in supermarkets. Our branch of T**** has it with dessert items such as custard powder and jelly.

Unfortunately I only have the T3sc0 extra near me so they don't tend to stock very much. When I go to the larger store I can usually get some but as I'm next door to an a1d1 and t3sc0 is so blooming expensive I don't go very often

DigForVictory

My own experience cooking rice pudding using "ordinary" rice, with a fellow caver was not a culinary success although the club laughed at us for years... (I'm not sure if we washed it enough, too much, at all or just didn't add milk or something fundamental.)

It sure as heck did not slop & I don't recall a skin (other than mine, vividly pink.)

Mind you, cooking in a tent is usually a bit erratic & that was certainly part of the fun.
If anyone has a bombproof, use an oven and the very best of each ingredient recipe, I would love to be introduced, that I might try to redeem myself.

tesuhoha

DigForVictory wrote: »

My own experience cooking rice pudding using "ordinary" rice, with a fellow caver was not a culinary success although the club laughed at us for years... (I'm not sure if we washed it enough, too much, at all or just didn't add milk or something fundamental.)

It sure as heck did not slop & I don't recall a skin (other than mine, vividly pink.)

Mind you, cooking in a tent is usually a bit erratic & that was certainly part of the fun.
If anyone has a bombproof, use an oven and the very best of each ingredient recipe, I would love to be introduced, that I might try to redeem myself.

You can make a very nice rice pudding in a saucepan, I believe that is how chefs in restaurants make it. I have had a lot of failures trying to cook it in the oven but always make a nice rice pudding in a saucepan, no skin though I'm afraid. I usually add stewed fruit to it and its a yummy dessert.

VfM4meplse

tesuhoha wrote: »

You can make a very nice rice pudding in a saucepan, I believe that is how chefs in restaurants make it. I have had a lot of failures trying to cook it in the oven but always make a nice rice pudding in a saucepan, no skin though I'm afraid. I usually add stewed fruit to it and its a yummy dessert.

What steweth you? I would be very reluctant to stir in something acidic (like apple stew) to a hot rice pudding.

tesuhoha

VfM4meplse wrote: »

What steweth you? I would be very reluctant to stir in something acidic (like apple stew) to a hot rice pudding.

I don't mix it in! Its usually stewed plums with cinnamon. I put it on top and it can be eaten cold or hot

[Deleted User]

I do my rice pud in a slow cooker with evaporated milk a large tin plus about a quarter of a pint of fresh milk the tine diluted with a tin and a half of water 3ozs of rice and a tablespoon of caster sugar and a good sprinkle of cinnamon cooked low overnight will make a 2 pint pud that will taste delicious and once cold keeps well in the fridge for several days I have it with custard or fruit

pinkladyvenus

I always use the normal value rice and it works fine