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.

Milk jelly is lovely. I made junket the other day. I make great ice cream with condensed milk, milk and cornstarch. Kulfi style.

Rice pudding in a slow cooker, genius! I'm.going to add this to my shopping list along with the tinned fruit from the previous tinned fruit appreciation thread on chat.

custard type milk pudding I make with corn flour.
or millet (but I can only find flakes so would grind it in food processor)

OK so despite having found it in Morrison's I checked today and our local Sainsbury's really don't have it.

But upthread newtlover mentioned flaked rice, oh I am sure that my mum made puddings from that too. And someone else recalled creamola which DH remembers. Ah the milk puddings of our youth!

Milk jelly! Yes!!

We did one with orange jelly and used Carnation evaporated milk for half the liquid and then you got a tin of mandarin oranges and chopped half of them up to mix with the milk jelly. The others were then arranged on the top of the jelly when it set

We used to whisk the jelly/ evap milk combo so when it set it was a kind of mousse.

Ooh, my school used to do that Tanaqui. I hated it but it was v popular.

Rice pudding is one of my all time favourite foods. Kids have been sick recently and I made loads of it for them. Plain or with stewed apple, hot or cold, dessert or breakfast...delicious and so very comforting. Also love tapioca and junket.

rice pudding is also great to use up rice if you have bought the 'wrong' kind.

UPDATE:
Given the rather wintry feel to the weather this week I said to DH I fancied making a traditional, comfort-food pudding for Sunday dinner.

Of course I opted for a rice pudding, cooked slowly in the oven.

Now I know where to look for pudding rice although Sainsbury's had sold out and Tesco only had one bag left. (Have I started a spike in demand - the mumsnet effect?)

Anyway, the resulting pudding was delicious, though DD said she could take or leave the skin and left it. But it got the seal of approval and we will definitely be making more of them.

Slow cooker for rice pudding: since I discovered doing it like this, we have it fairly regularly. It's no work at all, always comes out perfect, never burns or sticks. DS2 likes it cold for breakfast with a little honey or maple syrup on it.

I do my semolina in the microwave, in my rice cooking pot from Lakeland (for doing rice, lentils, polenta etc). Bung it all in, stir, cook, stir, cook, stir etc. And yes, semolina pudding is heavenly cold too.