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"?!

Ma makes it on the hob, but by that it means she puts it on the Rayburn(like an Aga) when she gets up at 6-7 am, then feeds it all day with full fat milk and we have it with dinner about 5ish.

Never been able to reproduce it.

at sad rice pudding!

I think DH's version was slightly embarrassed rice pudding.

My mum used to do it on the stove, with cinnamon on top.

Oven rice pudding - mmm - the skin & the crusty bits round the edge are the best bits - mmm

Sad rice pudding

However I do think YABU to eat rice pudding (or the strange excuse for rice pudding that your dh is making!) I will eat everything, apart from brains and rice pudding. Bleurgh.

I have also just remembered my Aunty Hanna's declaration that the very best cure for a broken heart was 'long walks and cold rice pudding' :).

This is to be the title of my collection of family recipes (when I get round to writing it).

It seems rice pudding sayings played quite a big part in my youth!

Ooops - sorry aunt nan 'Aunty Hannah'. Tsk.

I really don't understand why anyone would eat it cold. The idea turns my stomach!

But Jinsei, it cures a broken heart dontcha know?!

Think I'd rather have the broken heart!!

Do your once the starch out of the rice first or just bung it together.

My mum does rice pud in the slow cooker.

Touché!

Perhaps you could just take the long walk and have a mildly bruised heart ;)

That sounds like a good compromise crikey :)

I have just had to email my mum asking for her rice pudding recipe, lest she should take it to her grave...

This is what DS1 thinks of other people eating rice pudding, btw

Originally rice pudding was exactly that, rice boiled in milk instead of water, traditionally for breakfast, similar to porridge. There are many different variations now of course, with much richer ingredients, and more use of fuel to make, but originally was just a poorman's way of filling up in the morning.

short grain rice cooks more quickly and has a higher level of starch, which is what makes it go gloopy.

I wear braces (and will be for 2 years). About the only up side is that each time they are tightened I can eat rice pudding for the next couple of days. Hot out of the oven with nutella, or cold in the morning - so thick that you can slice it.

Will have to wait until fall, though, it gets to 90 - 100 degrees F here in the summer, won't be putting the oven on for two hours.

Cat can you share it please? I bought some pudding rice last week and don't quite know how to make it! I'd love a Mum's recipie as my Mum never made it.

At least it's better than my very first attempt years ago

The amount of rice looked so small in the dish, so I added a bit more ... then a bit more... and so on until it seemed a decent thickness. When the oven door was finally opened it looked like bloody Vesuvius in there

My mom used to make barley pudding instead of rice pudding I loved it but now I can't find a recipe and she is not around to ask :( how she did it.

Hob, short grain rice, about 30 mins slowly, butter, sugar and CINNAMON.

Yum.

MrsWinnibago, of course. She will be very touched to think of it being used elsewhere too, I am sure.
She is away at the mo though (gets back tonight), so keep checking. As soon as I have it, I will post it here especially necessary for OP's husband me thinks

Okay, I have discovered the secret that means my mum's rice pudding has always been yummier than any other...
Use golden syrup instead of sugar.
This could have made Family Catsize its millions, and I feel a bit like I am imparting the Coca-Cola recipe, but here goes...

2 tablespoons of pudding rice to one pint of whole milk.
Heat oven to gas mk 3/150 degrees celcius/325 degrees fahrenheit.

Get an oven dish and butter it to grease it.
Pour in the milk.
Add the rice.
Put in a generous heaped tablespoon of golden sugar.
Then stir in the dish to evenly(ish) distribute the ingredients.
Add a drop of vanilla essence if you like. (Mum didn't do this in the olden days but has done so of late apparently).
Put in the oven.
After half an hour, a skin should have formed. Stir this in.
Leave in the oven for a further two hours (!)

When I balked at the 2.5 hour cooking time, mum said she used to put it on the bottom of a hotter oven when doing a roast and a) it was fine and b) it didn't come out tasting of beef or whatever!

She was very touched that her recipe might be used elsewhere.

'Put in a generous heaped tablepoon of golden sugar'

Sugar or syrup?

Morrisons clotted cream rice pudding in a low oven for 1 hour is the best