To think no one seems to know what ground rice is?!!!!

[SlB09]

So I LOVE a ground rice pudding, ground rice biscuits etc but whenever I mention this or someone sees me eating eat they literally have never heard of it! I'm from N Yorkshire, it is a regional thing?!!! I just thought it was a 'thing', seems not!!!

Is it the same as baby rice? That must be ground rice?

@SlB09 eaten with a dollop of jam?

So while all the retro rice experts are assembled, is there any brown rice version of pudding rice, please?

Grew up in the SE. I had no idea such a thing existed.

I bought brown arborio for risottos once, and we were all very pleased when we finished the bag. It just wasn’t the same. I wouldn’t bother.

Ground rice tarts -absolute classic

Essentially jam tarts with a sponge mix on top made using ground rice

Lovely hot with custard or cold with a cuppa

So many American rice pudding recipes seem to have egg in them, like that one. It's probably really nice, maybe kind of custardy? but I've never eaten a British rice pudding that had egg in it, so I'm guessing the egg version would just taste somehow wrong to me 😅 Also many American recipes seem to be stovetop-only (no lovely skin! ) or using precooked rice (the texture has to end up pretty different, I'd think) or both. I guess stovetop could still turn out pretty nice, maybe more like the tinned RP experience… I suppose that either our rice pudding cultures originated somewhat separately, or they've diverged at some point.

My mum used to make it, delicious with a massive spoon of jam on top!

Put in google - rice pudding with brown rice. Loads of webpages come up. Can't vouch for any of them as I was raised a semolina or bread n butter pudding gal.

There are recipes out there for brown rice pudding but I would want to parboil it for 10-15 minutes, first, to soften the husk.

Pudding rice isn't a specific variety, it's just any shortgrain rice being sold as pudding rice. So any brown shortgrain rice could, I suppose, be considered brown pudding rice, but I bet it would cook very differently and the texture would come out a bit strange. Chewy or something.

My mum used to use ground rice.
In the south west, no not just a North of England thing

We used to have a ground rice pudding called Creamola when I was a kid. (NW England) It was yellow, so I guess it contained custard powder too. It was a staple in our house in the 70s/early 80s and I absolutely loved it. I have searched for it to no avail since then - I don't think they make it anymore.

It’s a thing!!
Our shortbread recipes growing up in Australia were made with ground rice. Tastes so different to short bread made with flour.

I used to love ground rice pudding growing up! Either with a dollop of jam or controversially, that chocolate sauce you put on ice cream.

Really, 70s? I would have placed them 1930s (when more people started to get stoves, I think) and versions much much earlier than that.. I am sure Hannah Glasse has a recipe… (goes to check)

I’ve never heard of it outside of Indian rice pudding type dishes with cardamom, rose water etc. I had that for the first time at a friends house when I was 18 and begged a portion to take home to my massive-rice-pudding-fan mum. We would have “normal” rice pudding loads but never heard of ground rice pudding. Grew up in Manchester and mum from midlands (and a gigantic milky puddings fan, and I’m pretty sure she never had it as a “thing”)

Never heard of it, I grew up in NI and southern England. Would be happy to try it especially if made by someone who is good at it. Have had many iffy rice pudding dishes…

I had ground rice pudding growing up…..made by my nan and mum….my GPS were west yorks and I Lived north yorks

Ah this thread has turned so interesting, I've never heard of flaked rice!!

For those asking my version of ground rice pudding is ground rice which is basically rice, ground to almost a powder (which I now buy in bulk from our local Asian food shop as can't get it anywhere else and given the nod to Asian puddings now makes complete sense!). I use brown sugar as it's just a bit caramelly when it's cooked rather than straight sweetness of white and controversially skimmed milk rather than whole as I find it just cooks better!

My husband and son hate it, texture thing as it can be a bit grainy if not cooked through but the texture is what I love! My mum makes the most awesome ground rice biscuits, replace most of the flour with ground rice and they are a perfect cup of tea or coffee biscuit.

I love the recipe suggestion of it looking like a creme brulee and the custard hybrid, definitely 70's vibes there!!

Reiterated that it's not a common thing though!

I know what it it is. I just as born in and have returned to the south west. I like ground rice in a biscuit. Prefer pudding rice for rice pudding. And I prefer semolina if going for that texture in a baked pudding. But would eat ground rice. I have some flaked rice in the larder too. Though it’s out of date and I’ve not used it.

Tapioca anyone? Haven’t seen that in many years.

I had this growing up in East Anglia.
Still make it for my kids, along with the same thing made with maize meal.

Firni is the South Asian version, which is absolutely delicious. I use whole milk, double cream, all the sugar, mixed nuts and dessicated coconut. An old school classic!

I love it. I use it to make the perfect shortbread, or if I have none - semolina. Gives it such a lovely gritty sort of crunch which obviously tastes better than it sounds!

We use rice flour but I'm from india. I had no idea it was used in traditionally British food as well.