Rice pudding - how to make it solid?

calleyw

I do like it thick but not maybe so thick you can cut it with a knife :rotfl:

Can't give any amounts as I know what works for me. But I do make it in the slow cooker so it means my husband can make it in the afternoon while I am not here.

But we do boil the milk first.


Yours


Calley

fizzel81

i do mine by putting dish with rice water and suger in oven, when the water has nearly gone top up with milk and cook untill thick

freyasmum

I make mine on the hob and just stir it every now and then. I like it really thick too, so I just let it cook down and reduce a bit. It'll also thicken a bit when left to cool.

pinkpig08

calleyw wrote: »

I do like it thick but not maybe so thick you can cut it with a knife :rotfl:

Can't give any amounts as I know what works for me. But I do make it in the slow cooker so it means my husband can make it in the afternoon while I am not here.

But we do boil the milk first.


Yours


Calley

Calley - How do you make it in the slow cooker? I've never made a rice pudding before but this would be nice to do for when we get home from work.

homeaway

Hi I cook mine in the slow cooker,it works really and comes out nice and creamy. It takes about 4 hours on high setting and 5 on low setting. I love rice pudding but it always sticks when i cook it on the stove and when i cook it in the oven i end up with a crust which i dont like.

Recipe: 75g rice, 50 g sugar, l litre or 1 3/4 pint milk ,25 g butter nutmeg .

I dont add the butter but it tastes great.

troll35

I have the opposite problem. My rice pud always comes out solid however I've made it. Unfortunately that means that apart from me, no one else in my house will eat it.......shame:rolleyes: . I have tried numerous recipes, oven baked, hob cooked, with evaporated milk/cream/condensed milk etc etc but for some unknown reason my pud always goes from almost cooked rice with runny milk to solid in the space of a few minutes. The kids have to have tinned if they want creamy.

kazmeister

I have a microwave recipe - takes about 40 mins, if I leave it cooking a bit longer it gets a bit thicker

mel_anthe

I've been known to stir an egg into the rice pudding, probably about 30 min before the end of the cooking time (in the oven - haven't tried this in the slow cooker yet) to help thicken it - I love the really set rice pudding too

HelenKA_2

Just don't forget to use pudding rice!

Anic

freyasmum wrote: »

I make mine on the hob and just stir it every now and then. I like it really thick too, so I just let it cook down and reduce a bit. It'll also thicken a bit when left to cool.

This is the way I do it too. I have never actually cooked rice pudding in the oven - I just thought you cooked it on the hob as that is what you do with normal rice.

I always use shortgrain rice and never measure anything - pour in some rice, pour in some sugar and milk - mix it together and stick it on the hob to boil. Turn it down so it simmers and if it starts to get too thick add more milk.

I sometimes use a tin of evaporated milk and raisins in it too and it tastes delicious.