Pitiful attempt at proper old fashioned rice pudding - help!

[DonkeyOaty]

Used St Delia's recipe This one

Forgot to adapt to my fan oven so a scorched top event occurred. Sigh. It looks like summat a cat might sick up.

Please would you furnish me with your very best, foolproof recipes, please.

Eye thenk ewe.

butter a small casserole dish.
Add 1 pint milk, 2oz of pudding rice (risotto, paella or sushi will do), two teaspoons sugar and a couple of green cardamons (or what you fancy).
Put lid on and abandon in oven at gas mk 2 for a couple of hours.
DH used garam masala yesterday and it tasted good.

0.5 oz/15g butter
1.5 oz/40g pudding rice
1 oz/25g sugar
1 pint/600ml milk
ground nutmeg

Use butter to grease a shallow ovenproof dish. Throw the rice, sugar & milk in, stir, sprinkle nutmeg on the top. Bake for 2-3 hours at mark 4/180 C. How long you cook it for depends on how stodgy you like it (I like it really stodgy!). I've never had a bad one yet!

That's enough for DH & me - DC don't like it so we don't have it very often.

Aha! A lidded pot, eh? That might be key to my journey to perfecto rice pudding.

I have cardamoms, hurrah!

Thank you!

penny how do you get the nice toffee crust if you put a lid on?

My DP uses a similar recipe to Penny, but puts it on the hob to simmering point then takes it off and wraps the pan in blankets and leaves it. Every hour or so he brings it back to simmering and rewraps it. This goes on all day. He then cools it and folds in whipped cream and slivered almonds. It is lush.

Oh more tips!

I have a bag and a half of pudding rice and winter stretching ahead...

I just put a tin of condensed milk in mine too because dh bought it by mistake and I couldn't think of anything else to do with it.

I will be doing that again!

The pot I use obsessively has a steam hole in the lid.
Like this one

Have you got a slow cooker?

4oz pudding rice
2oz sugar
2pints of milk
Dash of vanilla extract

Cook on low for about 5 hours

Toffee crust requires twice the sugar and taking the lid off for last half hour.
Or spoon cooked rice pudding into ramekins, top with ground caramel and grill, like creme brulee
Can you tell it is DHs favorite?

Thanks for this thread, within about 3 minutes of trading it I had a pudding in the oven. Can't wait for it to be ready now!

Thank you Pottering for the slow cooker recipe. Once the tomato soup out of the slow cooker, I will try the rice pudding recipe.

I am very old pudding maker.
So my recipe is this, and it goes in an enamel tin , and you stir the skin in 2 or 3 times while it is cooking to make it extra creamy, but not too near the end if you like the skin ( my DH adores the skin!)
50 gm pudding rice
1 pint full milk
25 gm caster sugar
grated nutmeg.
Butter the enamel dish very liberally, put milk and rice in it.
Leave rice to soak for 30 minutes
Add sugar, stir.
Grate nutmeg on top
Put in oven 150º for 2- 21/2 hours.
Thats It!