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!!!

I thought it might be semolina. I don't think I know ground rice pudding.

Never heard of it, only rice pudding.

Lovely! Try it in place of crumble some time.

@Oftenaddled
This may be too out there but in SE Asia I had black rice pudding! It was cold, served with coconut milk and a dark sugar syrup. Heavenly.

I will eat any rice pudding - ground or whole, hot or cold, set or swimming... as long as it doesn't have blasted raisins or sultanas in it.

Really interested in the ground version, I can't imagine the texture!

I used to love ground rice pudding and all the other milk puddings - semolina, tapioca and so on. West Riding of Yorkshire.

Back in the day school dinners were compulsory, no packed lunches, and there was no choice, apart from take it or leave it I suppose. Full fat, full sugar pudding every day, with custard if it wasn’t a milk pudding.

At my secondary school (all girls) we sat on fixed tables of eight, and each table was given containers of each thing for one person to serve out between us all. There was the possibility of seconds at the serving hatch when all the tables had been served.

I know of it, and of flaked rice. (Grew up Dorset.) I'd use ground rice in shortbread, but not really in anything else, because rice pudding is an abomination and I have not eaten it since I was allowed to refuse it as a child.

We used to have ground rice pudding when I was a child. We used to have it cold with stewed rhubarb or poached plums, or sometimes fingers of sugary cinnamon fried bread!

Used to get this for Skool Dinners. Quite nice

I grew up eating it at school as a pudding but at home we used it to make very short shortbread and also added it to some cake recipes. That was in the south west. I now live in Cumbria and I've recently bought a bag to make
shortbread with but I had to go to a posh supermarket in another town for it.

It's rice that's been ground.

This was a thing in my West of Ireland dairy farm family in the 60s+ - rice pudding, ground rice, sago, tapioca, cream of wheat, farina, custard from powder and MrsAvocet I remember Creamola (though I couldn't tell you what it was!) I hated them all!

I used to love ground rice pudding, and also flaked rice, sago, and tapioca. Ditto macaroni pudding, and I'm pretty sure I liked semolina also. My Mum was still making them not too long ago. Bring back milk puddings (and I hate milk!)

School semolina pudding with that strangely liquid jam. Mmmmm.

Oh I agree. Anything but raisins or sultanas.

With coconut milk is always fantastic.

I would try black rice pudding in a heartbeat 😋

Love rice pudding with raisins or with cinnamon and mixed spice and lemon zest in the mix. So ground rice is the same thing as rice flour, or no?

I'm in the South and remember using it for recipes about 20 years ago but haven't seen it in the shops for years. I always preferred semolina.

I wonder could I put ordinary rice in my blender and give it a whizz, or would I destroy the blender?

And would you not crack your teeth on rice in shortbread?

Many thanks for the recipe links on this thread. I need to buy cardamom.

I preferred rice creamola.
Haven’t seen it for years.

Can't stand milk puddings, but yes, I have a bag of ground rice. Used as a partial substitute for flour in shortbread. And DH makes some sort of gelatinous rice jelly thing that he then fries. The kids devour it. I avoid it.
Rice flour from the Chinese supermarket here - but I need DH to translate and we write on the bags, as rice flour, gelatinous rice flour and tapioca flour all look the same to me!

Sorry but it's revolting, remember it from school days, never again

@Oftenaddled

Yes! I had it at a vegan restaurant with saffron, sultanas and honey. Where you buy whole grain pudding rice I have no idea.

I had whole grain kheer one, that's made with basmati so available in larger supermarkets and Asian specialty stores.

This thread makes me so hungry. As a previous poster mentioned, you will find bags in the Indian/Pakistani supermarkets. We use it to make shortbread and a delicious cold rice pudding called Phirni. So good on a hot day!

Scotland - regular pudding for us! IIRC, you make it into a paste with milk first (sticking your fingers in when no one was looking) and then slowly add the milk - bit like making a roux sauce. Stick it in the oven to get a skin on it. Lovely! We would have tinned peaches with it on a Sunday.

It was dead cheap which is probably why we had it often. Until I saw this thread I hadn't realised it had disappeared! Must try to get some.

Midlands - my mum used to use ground rice to make the most amazing shortbread

We had regular ground rice pudding, alternated with semolina, tapioca, sago, macaroni, rice pudding.

Until the apples and gooseberries were ready in the garden, then crumble, pie, steamed sponge, stewed,

Regular steamed sponge or suet puds: syrup, ginger, spotted dick.

Food was filling and cheap.