to ask do people not make milk puddings anymore?

[5foot5]

I found a recipe I wanted to make Mincemeat and Shortbread squares. One of the ingredients is ground rice. Fine, but I knew I didn't have any so I added it to the shopping list.

DH did the shopping and came back saying he couldn't find it anywhere. Hmm. I went to look for myself. Admittedly it is not something I can remember having bought myself but I know it was a staple my mum always had in the cupboard for baking and making puddings with.

It will be where they keep the semolina I thought. I remembered all those weekday milk puddings my mum made - rice, ground rice, semolina, tapioca, sago. Find the ingredients for those and that is where the ground rice will be I thought.

Except they don't seem to exist anymore. I checked all the supermarkets in town and the wholefood store. No luck. Is this a whole species of pudding people just don't do anymore? Anyone know where I could get ground rice?

If you are still there and are at all interested I substituted ground almonds on the basis that:
a. It has "ground" in the name
b. I think my mum used ground rice sometimes as an economical substitute for ground almonds in recipes like maids of honour so maybe it will work out ok in reverse.

Hmm, see I didn't put butter in mine, just pudding rice, carnation and ff milk and brown sugar. Will check out Hugh's recipe.

We used to have rice pudding used as custard on stuff I. E. Syrup sponge pud with rice pudding accompaniment.

Unsurprisingly I was a hefty little girl.

The butter seems to melt and come to the surface in little golden bubbles so probably is a factor in a good rice pudding skin.

The first stage of rice pudding is melting butter and sugar and then coating the pudding rice in it until the grains of rice swell. Always use whole milk, no need for cream or condensed milk and cook long and low. Makes a delicious creamy pud with a caramelly skin.

Semolina is made on an almost weekly basis by my dc so definitely still exists. It's the same solidity as custard, maybe a wee bit thicker but with a slightly grainy texture.

My DM puts an egg yolk in her rice pudding. It’s delicious.

This thread is timely because I am going to PIL today for a roast and as it was my birthday the other day MIL asked if there was anything in particular I’d like to request for pudding - she always makes some kind of traditional pudding on a Sunday - and I requested rice pudding! Haven’t had a proper home made one in ages, food of the gods.

Just to pick up on an earlier comment, I wouldn't think baby rice would be any use. That's a rather different beast. Bleurgh.

For all of the rice pudding lovers, this is a stable Sunday desert I our house with golden syrup

www.deliaonline.com/recipes/collections/hot-puddings/old-fashioned-rice-pudding

I use it in baking and you can definitely buy it in Tesco, Asda or Sainsbury’s. It’s usually either in the aisle with custard/custard powder, the jelly/blancmange/meringue area or the baking aisle.

Brown sugar makes a more caramelly skin than white sugar (the dark muscavado type).

I made myself a little rice pudding yesterday, was so good!
And semolina!! Oh gosh, I just love it. Haven't had it for ages, must correct that.

Ground rice and rice flour are different textures. Think rice flour would be too sticky. Can get it in the supermarkets or online. If you’re in a town some of the small independent stores do it too.

I’ve never had any problem finding it in Sainsbury’s. It’s totally different to pudding rice (which is what I use to make rice pudding) and I can’t see how it would be thought of as particularly American.

I just use long grain rice in my rice pudding and it's great.

I also use semi skimmed milk, along with a ton of evaporated milk; always gets a good skin on it (my fave part!).

I will make one next weekend when DS is home from uni

Ground rice is definitely available in my local Tesco.

My mum used to make chocolate ground rice for pudding when I was a child. It looked exactly like a cowpat, but surprisingly tasted lovely. We had it at school, too and also semolina pudding, but that was plain, with a blob of jam in the middle & I never liked that much.

I love rice pudding and want some now.

I have ground rice from Tesco, I make a ginger cake recipe with it in.

Maids of honour.... That takes me back. Would love a decent recipe for it

Just for completeness www.sainsburys.co.uk/webapp/wcs/stores/servlet/gb/groceries/sainsburys-ground-rice-500g?langId=44&storeId=10151&krypto=h6dveXBOeE8BcMBkG5%2BzB6wlHhDUfp3QLhtJHCd1k%2F2MsJsJ6yNDVEP8DU3D77UKR8mFvEtnVmdlTfj6Gw2xCbk0J7s6Sh0zAslodhiCz5XTTfJ3%2FnVA976jiKbdYDPIqhPq8n9Vt0KTnZIjY76rehiFlxAbA3epLRZC4BRf02s%3D&ddkey=https%3Agb%2Fgroceries%2Fsainsburys-ground-rice-500g
They had it in the world foods aisle yesterday too (usually much cheaper)

I make rice pudding in the slow cooker sometimes and it is lovely. I can't get pudding rice though so have experimented with different types - yet to find the ideal. What type of rice is pudding rice anyway?

When I used to work in a British Gas canteen (in the 80s!) they used to serve macaroni in a pudding too with a dollop of jam.

You speaking of macaroni makes me wonder whether any carb would work as a pudding, allegretto. Maybe even potato!

Iv been hunting for tabioca balls for ages! Can only find tinned stuff which I don’t like it’s far to sweet ☹️

I've got tapioca, in a purple box. Think it's Whitworths, bought in asda.
Think I'm going to make rice pud for tea, inspired by this thread.

I love tapioca pudding but haven't seen it in any of the local supermarkets for a long time. Found some in the whole foods aisle in a large asda recently. I always remember my mum making milk puddings as a child. Sago was just like big tapioca but I haven't seen that for years.

I do love a good rice pudding.

Return would you mind sharing your finger cake recipe please?

It's with the jelly/custard powder/meringues/pudding stuff.

Ta-dah!

You are right. I haven't had a chance to go back and check Sainsbury's and Tesco's but I have just been in to Morrison's and there it is - right next to the jelly, custard and meringues as described and shoulder to shoulder with semolina and pudding rice.

Course I don't actually need it right now as I substituted ground almonds instead but it is nice to know it still exists if I need it.

Actually I do have a bit of a hankering for a proper rice pudding now.. (The sort made with pudding rice not the sort with ground rice that my mum used to make as it seems as though she is the only person who pioneered that recipe judging by the confusion it caused.)