Rice for puddings

bouicca21

A tip from my MiL was to add a bay leaf.  It really adds a subtle flavour.

ZsaZsa

bouicca21 said:

A tip from my MiL was to add a bay leaf.  It really adds a subtle flavour.

My granny always used to do this and I’d completely forgotten that she did. Will,definitely do this next time (and thank you for the happy memory too, she always used to make me a rice pudding as it was my favourite and I’ve never eaten one that’s come close to hers 😊)

Spendless

London_1 said:

I make a large pudding in my slow cooker I use a large tin of evaporated milk to which I add a can and a half of water and top up to two pints with ordinary milk, 4 ozs pudding rice, and 4 ozs or caster sugar.All put into a buttered slow cooker sprinkle some nutmeg on the top ,switch it on around either 8.00 a.m. in the morning and leave on all day until cooked, or last thing at night and leave on overnight in the winter in my kitchen, and my kitchen smells delicious in the morning, and it makes it a wee bit warmer in the morning.
Decant to a large pyrex bowl and its good to go One of my favourite desserts, and definitely comfort food . Great if your not feeling well or have a sore throat as its easy to eat, and if you  just need a bit of cossetting

My late Mum would always cook this like this ,although she would use the gas oven on a low light to do it with (not many slow
 cookers around in the 1940s/50s But if she was making it during the day, she would also have a few jacket potatoes cooking on low in the oven at the same time The oven was always used to its full advantage even backthen so coming in cold and usually hungry after school you could smell the pudding and knew a jacket spud and rice pud was on the menu that night for tea  

JackieO xx

How many portions are you getting from that Jackie and how long will it last? Rice pudding was a fav of my kids when little. Not sure DD would eat it nowadays but DH would.

Ginmonster

My mum used to make it in the pressure cooker and put raisins in as well which was delicious. I'm tempted to give it a try and add some custard powder to the mix. Mmmm... Custardy rice pudding! I'm aware that will seem sacrilege to some but I do like to mess with a recipe. 😂

skogar

Hi Jackie,

Pleased that you managed to track down some pudding rice. We like rice pudding here too and sometimes have it as a lunch.

wrt portion size - can't remember who asked - I use 2oz pudding rice, 1pt milk (the creamier the better - OH isn't keen on it made with evaporated) and 2 desert spoons sugar. Top with butter and nutmeg and bake at 150 for 2 hours (stirring after 30 mins). Oddly I have never tried making it in the slow cooker so will give that a try - many thanks for the advice on that Jackie.

Regarding pudding rice alternatives - I've also been told that it works with any type of rice but pudding rice is better because of the starch. Risotto rice is similar but I've found it to be more expensive. I've been told that a cheaper option is to use pudding rice instead in a risotto but I haven't tried it.

bouicca21

  Turn the clock back 50 plus years when I didn’t know there was anything other than pudding rice, I tried to make a risotto with it.  Didn’t work.

Brambling

Ginmonster said:

My mum used to make it in the pressure cooker and put raisins in as well which was delicious. I'm tempted to give it a try and add some custard powder to the mix. Mmmm... Custardy rice pudding! I'm aware that will seem sacrilege to some but I do like to mess with a recipe. 😂

 I make it in my electric pressure cooker as it only takes 15 minutes to make and this thread is reminding me i haven't made it in ages 

I've been known to add a tin of coconut milk to the milk 

London_1

I suppose it will give a good 6-7 portions,depending how much you like it.First portion obviously it will be a warm/hot portion.but once cold it keeps very well in the fridge,again depends how much you eat or how you can keep away from it :0 I too add dried fruit usually sultanas or raisins. grated nutmeg on top or cinnamon what ever I fancy. Coconut milk is also good ,or even mix a bit of dessicsted coconut in with the rice when you start making it. 

Indeed it is an old fashioned pudding but then I'm of that generation. I sometimes add a dollop of custard on top or some stewed apples. Cheap as chips to make and a lot cheaper than those £3-3.50 packs of yogurt/rice made in little pots. 100gms of rice = about 3.5 ounces so 500 gms at a pound a bag is pretty good value

JackieO x

joedenise

I like to make my rice pudding with Almond milk - it gives it a much creamier taste than the usual cows milk.  I don't buy evaporated milk any more but usually keep a carton of the almond milk in the cupboard.