Rice pudding

[mid4did]

Couldn,t beat our mum,s version.Usually made in an oven dish.Rice,milk,suger.Pop in oven.Listen to mrs dale,s diary as it was on same time as we were walking home from school.Forget it was in the oven till much later,which gave it a lovely burnt skin on top.Serve up in squares later as it was a bit overdone.Lovely ? mum,s cooking was unique ?

 

[The Wino]

I think the key thing will be the rice if not pudding rice risotto rice pleanty of starch to thicken it

 

[Anthea M]

We always had tinned when growing up with jam stirred in until it turned pink ! Simple teas and simple pleasures!!

 

[Hymer 1961]

Rice pudding is sooo 1970’s.

A little out, try the 1600’s for a similar Tudor pudding and most probably China before that.

 

[Yorick]

When my mum made rice pudding, we'd fight over the skin. It was yummy.

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[Yorick]

How do you start a rice pudding race?





,.......




Wait for it






...................






Patience







Say go

 

[TheAleMan]

Rice pudding and about a dozen tinned prunes. mmmmmmmmm

 

[Kevinthecat]

I've been using the pressure cooker for the last few weeks to make the rice pudding and have been using Arborio rice .
Delicious , made with full cream milk and add cream before serving.
Strawberry jam on the side and memories of my childhood come flooding back.

 

[busby]

My mother always made it with tinned evaporated milk,,lovely..BUSBY.

 

[Simon Select]

eddievanbitz actually isn't bad at Rice Pudding now although he has had some train wreck test runs!

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[Wully]

Instead of wasting all that gas, do what the Danes do..once it’s boiled nicely (for me in my pressure cooker) tuck the pot up nicely wrapped in your duvet and leave it there to cook all day all day on its own for free. Note, this does not work quite so well in my Hymer..

More liquid...

Here's a recipe that I like; it's moist and lump-free. Rather like Ambrosia but tastier.

I use a deep metal pan for it which can go from the stovetop into the oven.

65g butter
75g sugar
Melt the butter, add sugar, stir and heat until it goes sticky.

100g short-grain rice. Don't rinse, keep it dry.
Add the rice and stir until it's pale golden

1 litre whole milk
1 split vanilla pod
Add and stir as it warms to get the seeds out of the pod

150ml double cream
A pinch of salt
Bring it just to the boil, then put it in a low oven, 275F/140C or Gas 1 for around 3+ hours; it should be moist. It can finish cooking in its own heat. It should be thick but moist, not solid.

Let it cool, and enjoy.

 

[ruFINA]

I also don’t get rice pudding, although I do exactly like my mother ... only she got it delicious, and I have some kind of sticky porridge