To think that this is not how to make rice pudding?

[Jinsei]

So DH has a sudden craving for rice pudding and announces that he is going to make some. He has chucked some rice in a pan with some milk, and boiled it for 15 minutes.

He announced a minute ago that it's ready. I asked if he had added sugar, he said he's going to do it now. He is also adding raisins.

Now I will confess that I've never made rice pudding in my life - not really a big fan. However, I do remember that it used to take ages in the oven when my mum made it when I was a kid.

Surely you can't make a decent rice pudding just by boiling rice in milk for a few minutes? DH insists that this is how his mum did it. Am I going to have to eat humble pie or will I be saying "I told you so"?!

YANBU! He needs pudding rice!

He's using basmati.

I do - sugar, butter, vanilla, rice, milk and cream in an ovenproof bowl (rice and butter melted together till rice puffs up a bit, add sugar, whack into bowl with the liquids)

Into a low oven for 2.5 hours....

i'm guessing DH's will be a bit....insipid

basmati! hahahah heard it all now

lol!

I hate home made rice pudding, I like it out of the tin. Terrible I know.

I'm with Pobble. So much better out of a tin.

you can do it in a pan or in the oven. oven is easier though because you just leave it whereas on the hob you have to keep stirring forever and ever

it's not going to be quite the same with basmati mind you lol

He's a good cook usually. However, I don't think he's ever attempted a sweet dish before.

The skin on a homemade (in t'oven) rice pudding, especially scoffed from the fridge in the middle of the night, is a thing of yummy wonder.

You can make it both ways. It's nice from the oven, takes longer but is thicker and creamier. It's also nice cooked in a pan with milk and sugar. They are just different versions really. And you can use any rice, it's just that pudding rice will be softer and a bit more gooey. Make sure he grates some Nutmeg on top.

you can use basmati

See, I never liked the skin. Totally agree that the tinned stuff is much nicer. I did suggest that DH nip out to buy some, but he assures me that his home made version will be yummier.

Ew, sounds horrid. I love making my own rice pud... Properly in the oven with pudding rice, yum!

I think your husband's one will be good. I've not had rice pudding for ages.

I get that you can do it in a pan, but surely it takes longer than 15 minutes? He is leaving it a bit longer now, after seeing my face. Will suggest the nutmeg.

I expect there are as many methods to make rice pudding as there are people who make it. My sisters insist that our mother made it in a bain marie but I beg to differ. However you need short-grain rice and not basmatti. It could taste like rice pud but the texture will not be what it should.

I like it both ways . Tinned or oven-made, I'll scoff the lot!

I hope he's washing up the pots after. Horrible stuck on mess! But his method is right - -more than one way o skin a cat (or rice pudding). Love raisins in it. Bit off topic, my bag of sultanas bought in Tescos, were grown in China!

I am not keen on the "on the hob" methd.

I like it done in the oven. Pudding rice, whole milk (or even some cream), sugar and maybe a bit of nutmeg. About 1.5 hours-2 hurs in a medium to low oven.

Nice thick skin - for me :)

I do like a thick rice pudding - so thick you can cut it, and yummy served cold.

Really want a rice pudding now. My mum used to dot butter over the top.

Do you make it with a lid? Doesn't the milk evaporate otherwise?

Kheer (Indian rice pudding normally served cold) is made on the hob with basmati rice, normally slowly with lots of stirring though

Best way ever is to make in a pressure cooker, when it comes out really creamy llike a top brand tinned pudding. A baked rice pudding with lovely thick nutmeggy skin is gorgeous though.