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Discussion in 'Personal' started by copycat, May 1, 2012.
OH bought some on special offer...straight in bin. Disgusting.
The ONLY rice pudding worth eating is homemade with double cream. Yum, yum!
It was the special offer that lured me in too... how naive!
In future I will do it properly.
Why would you prepare rice pudding other than from raw ingredients? It's far from difficult.
Ah I see, lured. Well you know the next time.
Lured, lured by the low price and the 5 minute cook time rather than 2 hours.
I'm a result of the celebrity-want-it-all-now culture, clearly.
That's for a baked rice pud.
If you make one in a pan, on the hob, it takes 20-25 minutes and is rich, creamy and utterly deelish. Far superior, IMO, to a baked one.
Whilst I admit that there is nothing superior to a home-made rice pud...and I love both hob and baked varieties!.....I do, very occassionally, enjoy a tin of Ambrosia Rice-Pud....eaten from the tin....I feel so ashamed! (At least this isn't 'Cookery' ....you want tell anyone will you Belle?)
No. Your secret is safe with me so long as you don't tell anyone my supper last night was a whole tin of Heinz spaghetti in tomato sauce
Absolutley agree on that.Once tried, you will never do it in the oven again.
But what about the skin? Surely you'll not get that on a hob cooked one?
No skin is the price of a better tasting rice pudding. It can't be eaten with a knife and fork either.
Agree. And it's a price well worth paying.
Sometimes I put a few cooked apricots on top and then brullee the rice pud with softbrown sugar. Oooh.................I am drooling at the thought!
I used to love semolina and also quite liked tapioca for school dinners as a kid. I tried buying tapioca to use with the kids, but noone sells it anymore. That got me thinking about semolina and noone sells that either. I really fancied a bit of nostalgia.
How do you make rice pudding on the hob then, my last 2 attempts at baked rice pudding was pants and solid as a brick.
I've never done a rice pudding on the hob either. Is it easy to not scald the milk?
I love baking rice puddings, but am rarely in early enough to get them going.
According to my daughter, the best rice pudding ever was made in 2010 in the Indonesian rainforest by some hungry, muddy and exhausted British 6th formers, using left-over boiled rice, mixed with several sachets of coffee whitener and some syntheticky 'raspbery' jam.
I have to speak up for the baked rice pud - it is yummy!
For quickness, I do often make mine on the hob though. I just use the old 3, 2, 1 rule - 3 oz rice, 2 oz sugar, 1 pint of milk. I usually add a bit of vanilla scratched from a pod. Just bring to the boil and then simmer. Stir now and then to make sure it doesn't catch.
(P.S. Belle, I had a large tin of Heinz spaghetti hoops for my lunch today ;o))
mmc: my Sainsbury's sells both tapioca & semolina. Whipping the egg whites and coating the sides of the pan with caramel make all the difference, IMHO!
My sainsburys is only small so maybe that is why. Will have to try the bigger one, really craving semolina now!
Sometimes make mine in the slow cooker.
It has to be baked so you can scrape off the caramelised edges !