Boil or bake rice pudding?

[RossssCan]

I want to make some rice pudding with clotted cream (to make it as close to Rachels as possible)

Some recipes say to boil for an hour, some say to bake, (some both).

What would be the difference between the end result ?

Always baked as the you get the crispy top and a lovely yellow colour.

Never occurred to be to boil. Also you can leave it to do own thing.

I've never boiled mine always baked it or done in the slow cooker. I guess boiling you need to keep more of an eye on it and stir it more frequently?

www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/18/how-make-perfect-rice-pudding

My Grandma always bakes it. Complete with a sprinkling of nutmeg.

Not even Ambrosia can match hers.

Enjoy.

Bake!

You must bake it for the lovely top!

I did mine in the slow cooker yesterday and it's gorgeous we had it for breakfast with strawberries and jam.

On the hob, with a sprinkling of cinnamon on top.

If you do it in the oven it takes ages, I've only done it on the hob to get a quick one, takes about 30-45 mins. But these days I do it in the slow cooker anyway, nice and easy and no manky skin!

I am told my rice pudding is good.

In an enamelled iron pot, I cook the rice in butter and a pinch of salt on the hob until it goes transparent, then add the (gold top!) milk slowly a bit like a risotto, stirring as I go for about 5 minutes or so (a cup of tea amount of time). Then I smooth the top and grate over nutmeg and put in a slow oven to get the skin.

Sometimes I add a bay leaf and lemon zest, when I am feeling fancy. :P

I like to start mine on the job and then bake. If I can be bothered I sometimes ass egg yolks which makes it super lovely but it's more faffy.

I make mine in a slow cooker, boiling is ( for me at least) quite tricky as it tends to boil over or burn if unattended for a second, and I just don't have the patience . Never tried baking (not traditional to my background)

Boiling takes forever and needs constant supervision. Please bake for the yummiest rice pudding.

On the hob takes as long as it would for a risotto.

I do it in the slow cooker too!

Baking it is it seems!
The only rice pudding I like is Rachels as its so so creamy, but she for some reason won't reveal her recipe on the website!

Some of the 'hob' recipes said cooking time was about an hour or so, and one stated that its creamier.

Well I'll give baking a go and see how we go, I just hope it doesn't turn out like the mullers or normal tinned ones!

Thanks all

Sadly, no slow cooker, I wouldn't use it enough.

Maybe if I dont like the baked result, Ill have to go buy a slow cooker just for rice pudding (may be cheaper to just buy all of the Rachels pots)

oops nc fail as posting on another thread! does it matter

[Message from MNHQ: We've fixed that for you, OP]

Haha I did think that was an odd reply :o

Slow cookers are surprisingly useful and cheap too. I have an 8 year old Asda one that cost £7 (£9 now) and a 3 year old double Morphy Richards one which cost £30 and I much prefer the Asda one!

Actually I've just noticed your OP name, all I can hear is Phoebe chanting now!

Rosscan.. Rosscan get me the tickets :o

Rosscan.. Rosscan get me the tickets

I sing it to myself every now and again

(Thanks @MNHQ)