Rice pudding - how to make it solid?

skintchick

OH and I love rice pudding so today I made some as per the instructions on the packet - 2oz rice, 1oz sugar, 1 pint milk - but it was quite runny and we both prefer it solid, so you have to cut it to serve.

Does anyone know how to make it like that? I don;t want it to burn with too little milk but it wasn't as nice as it could have been today, with it being runny.

mirrorimage0

i put 4oz of rice 2oz of sugar and 2 pints of milk buti boil it all first in a pan and then pput in oven for around an hour (or until we have all finished gorging on dinner) but remember to stir it half way through, everyone loves my pud too and if im feeling a bit adventorous which isnt quite often i add a sprinkle of nutmeg

skintchick

OOh see that sounds too much work! I wanna just stick it in the bowl in the oven and come back a few hours later!

Olliebeak

How long did you leave it in the oven for, skintchick?

I always left it in for about 3 hours - never boiled the rice first though. Just put it in, stirred after half an hour, and again after another half hour. Need to make sure that it doesn't stick to the bowl (but it shouldn't do if you grease the bowl first).

Mine was always really thick - would have had a revolution on my hands if it hadn't been!

ariba10

Less milk or more rice will make it thicker.

10past6

Olliebeak wrote: »

How long did you leave it in the oven for, skintchick?

I always left it in for about 3 hours - never boiled the rice first though. Just put it in, stirred after half an hour, and again after another half hour. Need to make sure that it doesn't stick to the bowl (but it shouldn't do if you grease the bowl first).

Mine was always really thick - would have had a revolution on my hands if it hadn't been!

Following this thread, I think I have an idea how to make rice pudding what oven temp do I put it on for please, and 2oz of rice, humm, is that enough for 4 people?

skintchick

Olliebeak wrote: »

How long did you leave it in the oven for, skintchick?

I always left it in for about 3 hours - never boiled the rice first though. Just put it in, stirred after half an hour, and again after another half hour. Need to make sure that it doesn't stick to the bowl (but it shouldn't do if you grease the bowl first).

Mine was always really thick - would have had a revolution on my hands if it hadn't been!

Two hours - we couldn't bear to wait any longer! Maybe I should have done it longer then. I didn;t stir it either.

Olliebeak

Home-made baked rice pudding is always a very individual thing. It always depends on your personal tastes and also on your oven temps/timings. It's the sort of thing that you will possibly need to adjust each time until you find what works for you/your oven.

I always used a low oven temp (around Gas Mark 11/2 to 2) - but I wouldn't go out and leave it until you get used to your oven and it's temp/timings. There's a very fine line between being done and nice and thick AND being burnt! You may find that 2 hours is sufficient.

2ozs rice/2ozs sugar/1pt milk should be enough for 3 - 4 servings. Or you could try 3ozs rice/3ozs sugar/pint and half milk in a deeper dish. You may want to use a little less sugar.

Make sure that you have a bit of room in your bowl - getting it out of the oven to stir and putting back in again can cause spillages if the bowl is too full. You don't want burnt milk on the base of your oven - it stinks!

10past6

Olliebeak wrote: »

2ozs rice/2ozs sugar/1pt milk should be enough for 3 - 4 servings. Or you could try 3ozs rice/3ozs sugar/pint and half milk in a deeper dish. You may want to use a little less sugar.

Make sure that you have a bit of room in your bowl - getting it out of the oven to stir and putting back in again can cause spillages if the bowl is too full. You don't want burnt milk on the base of your oven - it stinks!

:A I'm going to give that ago in the week, I've never made rice pudding before :eek:

[Deleted User]

I always put my rice pud on a slow oven for at least 3 hours ,after about 2 hours I just give it a quick stir and leave it.If you swithch the oven off after three hours it should set in in its own heat.If you want to use the rest of the oven at the same time ,make some merangiue's (Sp)on the other shelfs.They need a very slow oven as well, but check on them ever so often.First time I made them when a young bride back in 1962 I left them on too long and they looked like lumps of coal they had turned black as the oven was too high ;)

emay

They do homemade rice pudding in our canteen at work and they put a bit of condensed milk in it, but once when the usual cook was on holiday someone else made it and used ONLY condensed milk...that was thick, in fact soooo thick you could turn the bowl upside down without fear of it falling out (was also v. v. sickly sweet!!!)