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"?!

I wan't some now.

Rice pudding that is...

YANBU
He is making sweet wall paper paste.
He needs pudding rice, gold top milk, caster sugar, butter and nutmeg and cook in the oven on low/medium for a couple of hours.

I've never tried the tinned version, but might do now as so many like it.

Yuk to your dh version!

Pudding rice, sugar and milk all in big dish in oven for something like 2hrs iirc.

Pudding rice with a little sugar and nutmeg, butter and a large pot of double cream topped up with milk cooked in the oven. Mmm

I quite like it made on the hob and only use pudding rice, milk, sugar, a dash of vanilla essence/extract and a little nutmeg. It does need stirring regularly and needs longer than 15 mins- I'd say about 45??

Sounds interesting, much prefer it in the slow cooker.

I use long grain rice, evap, milk and cold water. Cook in oven for 1.5-2 hrs.

Absolutely gorgeous!

CorusKate - evap milk does work very well, I agree. Makes the rice pudding all creamy and yellow coloured.

Oh my, it won't have a skin! Pint of full fat milk, some pudding rice and some sugar. Low oven 2 hours. Eat with jam

slow cooker...everytime. slimming world version just as delicious.

OK, so we have eaten it. It was edible, so could have been worse but DH agreed it didn't turn out quite like he was expecting! The nutmeg tip probably saved it tbh, so thanks for that!!

Will invest in some tins next time I'm at the supermarket!

DH will definitely be doing the washing up!

I love the organic ambrosia tinned rice, much nicer and thicker than their normal version.

www.ambrosia.co.uk/range/ambrosia-devon-creamed-rice-and-traditional-puddings/

Thanks Js, might try that one!

You can use basmati as posted above, it's lovely.

I used a recipe for rice pudding with basmati rice once when I had a load I wanted to use up before a move, it came out nice! Not sure it would have if I had just chucked it together randomly though.

My mum used to use short grain brown rice. I grew up with that and loved it. DH now thinks I'm mad.

Your dh has made me laugh, thank you for sharing!

And I really want rice pudding now, but my mum's, not your DH's!

I sometimes put some basmati in with the pudding rice. Nice texture. Oven not saucepan, natch.

I prefer it on the hob. It's creamier.

I used to make it a lot as a skint student and bought uht milk specially because it actually tasted more rice puddingy for it.

Real rice pudding is a true marvel of life.

And there's the small matter of the revolting skin it gets in the oven - it tastes and smells horrible.

in Germany we cook rice pudding on the hob (Muller Rice is german too)

very simple and nice:

www.food.com/recipe/milchreis-german-rice-pudding-424963

Ambrosia, out of a tin, (sometimes cold if I can't wait )

In the odd occasion that my mum's rice pudding over baked and went a bit solid, she always referred to it as 'sad'.

My sisters and I genuinely thought this was a real culinary term!!

Sad rice pudding :)