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Original poster

To think no one seems to know what ground rice is?!!!!

118 replies

SlB09 · 01/09/2024 22:40

So I LOVE a ground rice pudding, ground rice biscuits etc but whenever I mention this or someone sees me eating eat they literally have never heard of it! I'm from N Yorkshire, it is a regional thing?!!! I just thought it was a 'thing', seems not!!!

OP posts:
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5
Riapia · 02/09/2024 06:32

I preferred rice creamola.
Haven’t seen it for years.

mathanxiety · 02/09/2024 03:10

I wonder could I put ordinary rice in my blender and give it a whizz, or would I destroy the blender?

And would you not crack your teeth on rice in shortbread?

Many thanks for the recipe links on this thread. I need to buy cardamom.

lavenderlou · 02/09/2024 02:51

I'm in the South and remember using it for recipes about 20 years ago but haven't seen it in the shops for years. I always preferred semolina.

LoveRosesClimbing · 02/09/2024 02:27

Love rice pudding with raisins or with cinnamon and mixed spice and lemon zest in the mix. So ground rice is the same thing as rice flour, or no?

Oftenaddled · 02/09/2024 02:13

evtheria · 02/09/2024 01:18

@Oftenaddled
This may be too out there but in SE Asia I had black rice pudding! It was cold, served with coconut milk and a dark sugar syrup. Heavenly.

I will eat any rice pudding - ground or whole, hot or cold, set or swimming... as long as it doesn't have blasted raisins or sultanas in it.

Really interested in the ground version, I can't imagine the texture!

Oh I agree. Anything but raisins or sultanas.

With coconut milk is always fantastic.

I would try black rice pudding in a heartbeat 😋

viques · 02/09/2024 02:04

School semolina pudding with that strangely liquid jam. Mmmmm.

ForGreyKoala · 02/09/2024 02:00

I used to love ground rice pudding, and also flaked rice, sago, and tapioca. Ditto macaroni pudding, and I'm pretty sure I liked semolina also. My Mum was still making them not too long ago. Bring back milk puddings (and I hate milk!)

Nara2k · 02/09/2024 01:59

This was a thing in my West of Ireland dairy farm family in the 60s+ - rice pudding, ground rice, sago, tapioca, cream of wheat, farina, custard from powder and MrsAvocet I remember Creamola (though I couldn't tell you what it was!) I hated them all!

GaryLurcher19 · 02/09/2024 01:59

FloralGums · 01/09/2024 22:49

You need to tell us what it is OP.

It's rice that's been ground.

Floatlikeafeather2 · 02/09/2024 01:58

I grew up eating it at school as a pudding but at home we used it to make very short shortbread and also added it to some cake recipes. That was in the south west. I now live in Cumbria and I've recently bought a bag to make
shortbread with but I had to go to a posh supermarket in another town for it.

GoldenLegend · 02/09/2024 01:44

Used to get this for Skool Dinners. Quite nice

AdaColeman · 02/09/2024 01:39

We used to have ground rice pudding when I was a child. We used to have it cold with stewed rhubarb or poached plums, or sometimes fingers of sugary cinnamon fried bread!

EBearhug · 02/09/2024 01:27

helloisitmeyourelookingfor · 01/09/2024 23:08

Ground rice tarts -absolute classic

Essentially jam tarts with a sponge mix on top made using ground rice

Lovely hot with custard or cold with a cuppa

I know of it, and of flaked rice. (Grew up Dorset.) I'd use ground rice in shortbread, but not really in anything else, because rice pudding is an abomination and I have not eaten it since I was allowed to refuse it as a child.

SeptemberIRememberALoveOnceNewHasNowGrownOld · 02/09/2024 01:23

I used to love ground rice pudding and all the other milk puddings - semolina, tapioca and so on. West Riding of Yorkshire.

Back in the day school dinners were compulsory, no packed lunches, and there was no choice, apart from take it or leave it I suppose. Full fat, full sugar pudding every day, with custard if it wasn’t a milk pudding.

At my secondary school (all girls) we sat on fixed tables of eight, and each table was given containers of each thing for one person to serve out between us all. There was the possibility of seconds at the serving hatch when all the tables had been served.

evtheria · 02/09/2024 01:18

@Oftenaddled
This may be too out there but in SE Asia I had black rice pudding! It was cold, served with coconut milk and a dark sugar syrup. Heavenly.

I will eat any rice pudding - ground or whole, hot or cold, set or swimming... as long as it doesn't have blasted raisins or sultanas in it.

Really interested in the ground version, I can't imagine the texture!

Binglebong · 02/09/2024 01:12

Lovely! Try it in place of crumble some time.

dutysuite · 02/09/2024 01:12

Never heard of it, only rice pudding.

Itiswhysofew · 02/09/2024 01:08

I thought it might be semolina. I don't think I know ground rice pudding.

HappyThread · 02/09/2024 01:01

We use rice flour but I'm from india. I had no idea it was used in traditionally British food as well.

JollyHolly30 · 02/09/2024 00:57

I love it. I use it to make the perfect shortbread, or if I have none - semolina. Gives it such a lovely gritty sort of crunch which obviously tastes better than it sounds!

PinkTeaForMe · 02/09/2024 00:57

Firni is the South Asian version, which is absolutely delicious. I use whole milk, double cream, all the sugar, mixed nuts and dessicated coconut. An old school classic!

NyeRobey · 02/09/2024 00:46

I had this growing up in East Anglia.
Still make it for my kids, along with the same thing made with maize meal.

LadyMacbethWasMisunderstood · 02/09/2024 00:24

I know what it it is. I just as born in and have returned to the south west. I like ground rice in a biscuit. Prefer pudding rice for rice pudding. And I prefer semolina if going for that texture in a baked pudding. But would eat ground rice. I have some flaked rice in the larder too. Though it’s out of date and I’ve not used it.

Tapioca anyone? Haven’t seen that in many years.

Original poster
SlB09 · 02/09/2024 00:14

Ah this thread has turned so interesting, I've never heard of flaked rice!!

For those asking my version of ground rice pudding is ground rice which is basically rice, ground to almost a powder (which I now buy in bulk from our local Asian food shop as can't get it anywhere else and given the nod to Asian puddings now makes complete sense!). I use brown sugar as it's just a bit caramelly when it's cooked rather than straight sweetness of white and controversially skimmed milk rather than whole as I find it just cooks better!

My husband and son hate it, texture thing as it can be a bit grainy if not cooked through but the texture is what I love! My mum makes the most awesome ground rice biscuits, replace most of the flour with ground rice and they are a perfect cup of tea or coffee biscuit.

I love the recipe suggestion of it looking like a creme brulee and the custard hybrid, definitely 70's vibes there!!

Reiterated that it's not a common thing though!

OP posts:
Kitkat1523 · 02/09/2024 00:11

I had ground rice pudding growing up…..made by my nan and mum….my GPS were west yorks and I Lived north yorks