Can we talk about rice pudding?

[ChaosTrulyReigns]

I have just been watching some male person's cooking show on the Beeb, and he put salt in it.

Before cooking.

[faints]

Anyone got any other interesting additions, both prior to and post cooking?

Jam?
Stewy fruit?
Chocolate?
Chopped up Crunchie?

Let's not mention the skin - too contentious.

Good with jam yes but crumbled up ginger biscuits. Oh dear God, that's half an orgasm right there.

And skiiiiiiiiiin.

Sultanas, nutmeg.

That's all.

Maybe banana, blueberries or stewed apple.

Not jam, whiskey or biscuits.

Well now that was disobedient, wasn't it?

I shall not take hormones as an excuse.

[uberstern]

But the crumbled biscuits sound go-oo-ood.

Whisky?

I always put raisins in my rice pudding. can't think of it any other way.

Skiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin.

Skiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin

Skiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin

Skiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin

I put cardamom, vanilla and rosewater in mine.
And I do it on the hob, very slowly so the milk condenses and you don't get skin not in the oven.
Tis very yum.

Milky way magic stars. Yum yum. Actually think I need to get the slow cooker out and make some tomorrow!

SLOW COOKER?

Tell AuntyChaos everything.

Urgh, horrible stuff. We used to call it bogies in milk when I was little.

DH loves it though. I tried MIL's convuluted recipe once. These days I let the good people at Muller worry about it

Cold straight out of the tin is the only way

Definitely the slow cooker. Bung everything in and leave on low for a couple of hours. Stir occasionally, and scrape down the lovely caramalised bits from the sides. yummmm. Add nothing or a little swig of baileys

Right, I'm going to need those recipes. Right now and no mistake!

Traumatised as a child by ancient aunt who used to bake rice pudding in the oven for hours with an egg in it ...yellow skin

God yes, rice pud done in the slowcooker is a weekly pud in this house!

I tend to do 2 cups of rice and 4 cups of milk and sugar to taste then leave on low all day. Stirring ocassionally to release the aroma. Add milk if needed etc. Delicious. Eat hot with milky way stars.

brilliant done in a low oven or the slowcooker then served with plums that have been roasted in port and honey and a touch of spice. One of my favourite things!

Traditionally and without fail we had a rice pudding every sunday in our family home when growing up.

Its a good basic pudding, cheap and nutricious.....always a winner now!

I lived on the stuff when cold in my lunch box when pregnant with DS1 and put this stuff down to him being so big n strong!

I never bother starting it on the hob just pop it in the oven for 1.5 - 2 hrs on a low heat. using full fat even jersey milk is best but adding double cream makes it spectacular. I've tried all the adding stuff but think that the basic recipe still is the best.

SKKKIIIIIIINNNNNNNNNN.

i have never tasted it but just the thought makes me reach. My DP loves it but i've never been brave enough to make it for him. I may give it a go - is there a particular recipe i should follow. (dp is watching weight/in training so lower fat the better)

And ShowOfHands if you say skin once more i may lose my lunch!

Reach for a spoon?

The best bit, oddly enough, is the skiiiiiiiiiiiin.

I make it by bunging some rice in a pyrex dish, covering with milk, adding some sugar and a bit of vanilla essence, cook on low for 2hrs. But tomorrow I'm trying the slow cooker.