lord_seagrave Posted November 16, 2015 Report Share Posted November 16, 2015 Slow, gentle cooking is essential. Take an old Pyrex dish (such as one might find for 50p in a charity shop), and liberally butter it with 25g unsalted butter. Then add 25g of brown sugar, and 50g of arborio rice. You can add dry spices at this stage if you like. Some general sweet spice mix is fine, but I love cardamom, so tend to add in extra. If you must use nutmeg for the sake of tradition then by all means do. Vanilla is good, as is cinnamon. Pour over a pint of full-fat milk and put it in the bottom of a low oven (140 degrees) for two hours. Leave to cool slightly before eating. LS Quote Link to comment Share on other sites More sharing options...
la bala Posted November 16, 2015 Report Share Posted November 16, 2015 Couldnt possibly leave it to cool before eating Quote Link to comment Share on other sites More sharing options...
humperdingle Posted November 16, 2015 Report Share Posted November 16, 2015 Couldnt possibly leave it to cool before eating He did say 'slightly'. Just enough to take the nuclear core style temperature out of it My missus makes amazing rice pudding. No spices, though, just pudding rice, milk, sugar and a wee bit of butter. Sloooooowly cooked in the oven... Delicious. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted November 16, 2015 Author Report Share Posted November 16, 2015 However it arrives, I cannot bear to add anything at the table. Certainly not jam - what madness! The exception is a drop more milk if it's a bit dry - or if I am unwisely trying to eat it straight out of the oven. The middle of a freshly baked rice pudding is hotter than the sun. LS Quote Link to comment Share on other sites More sharing options...
subsonicnat Posted November 16, 2015 Report Share Posted November 16, 2015 yes, But its worth the sore mouth eh. Quote Link to comment Share on other sites More sharing options...
clanchief Posted November 18, 2015 Report Share Posted November 18, 2015 Thanks so much,,,think this is how mother made it all those years ago, though we never used spices in those days in the house just sultanas were added. Chiefy Quote Link to comment Share on other sites More sharing options...
malkiserow Posted November 18, 2015 Report Share Posted November 18, 2015 Rice Pudding!!!!!!!!!!!!! are we going all Dickensian? What is wrong with Iceland's Black Forrest Gateaux..... or if you are really flush, an Aldi Walnut peanut raisin apricot jam and coffee cake? Quote Link to comment Share on other sites More sharing options...
southman1 Posted November 26, 2015 Report Share Posted November 26, 2015 Hi sorry it's a late reply I use one can of evaporated milk instead of cows milk and one third of unsalted butter Quote Link to comment Share on other sites More sharing options...
Andra Posted December 5, 2015 Report Share Posted December 5, 2015 Up this way we get Grahams gold which is a really creamy milk and it is nce made with that. Sometimes instead of baking it in the oven and if I want it nice and creamy I just boil pudding rice / 1 ltr Grahams gold / sugar / vanilla up in a pot and wire in when the rice is soft enough Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted February 25, 2016 Author Report Share Posted February 25, 2016 Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted February 25, 2016 Report Share Posted February 25, 2016 However it arrives, I cannot bear to add anything at the table. Certainly not jam - what madness! The exception is a drop more milk if it's a bit dry - or if I am unwisely trying to eat it straight out of the oven. The middle of a freshly baked rice pudding is hotter than the sun. LS Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted February 26, 2016 Report Share Posted February 26, 2016 Scoop the top skin off and then put it back in the oven or under the grill for new skin to form. I tend to whack a few raisins or cranberries in as well to bump up the sweetness. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted February 26, 2016 Author Report Share Posted February 26, 2016 Scoop the top skin off and then put it back in the oven or under the grill for new skin to form Oh, you're good, you're good... I love rice pudding, and Little Lord Seagrave loves it too. We've got some of that posh Madagascan vanilla tincture that I've started bunging in LS Quote Link to comment Share on other sites More sharing options...
Guest Wilksy Posted February 28, 2016 Report Share Posted February 28, 2016 My mum used to make a cracking rice pudding, I reckon this is pretty close to it! Thanks for posting me' Lord! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.