rice pudding

[Gertrudesgarden]

I've just made my first rice pudding, and it was okay but not great. I don't eat it as I really loathe milky puds and that texture makes me nauseous, so I'm not sure what I did wrong.
2oz pudding rice, 1 dessertspoon sugar and 0.75 pint semi skimmed milk, in 150degree oven for 2 hours.
It looked a little bit curdled and superdry, so I added a little more milk. OH said it was okay, and they ate it, but I know it could be better.

Any tips? Surely its meant to be creamy but OH says his mum's, whose recipe I used, was drier. What did I do wrong?

I bought pudding rice this week intending to make this. My mum always used evaporated milk. No idea of amounts (helpful) but sprinkled with nutmeg on top. It was always creamy though.

This might work

www.deliaonline.com/recipes/meals-and-courses/desserts/old-fashioned-rice-pudding

The recipe I use has cream as well as milk!

Thank you...I did wonder if it was the semi skimmed milk that meant it was less creamy. I'll try with full fat and a splash of cream next time.

The slow cooker rice pudding recipe on bbc good food is top notch.

Do it in a saucepan on the hob! Regular stirring will make it lovely and creamy. I use coconut milk.

The odd thing is that I'd understand it being creamy, like a sweet risotto. That's the kind MY Mum made (although I didn't eat it), but OH says his Mum's was much drier than the one I made yesterday and he used to put milk on it before eating it. That's the way he likes it, it seems, although he has had the odd tin of ambrosia....I dunno. I will try the slow cooker version though, as that makes sense and will be hassle free! He'd love the coconut one too, I'm sure. Thank you!! Who knew there were so many ways to make rice pud!!

It seems very bland. Some vanilla, a bit of lemon zest might help. And more fat. However, I slow cook mine with rice milk which has none and think it comes up ok.

Paul Rankin cooks his in two tranches. Part one as above, part two you stir through a couple of egg yolks and whisk the whites to soft peaks. Fold through and into a baine marie until golden brown and puffy. So yum.

Its an old fashioned recipe from an aunty, so probably wartime era, hence the lack of fancy ingredients! I've suggested flavourings and he's pulling faces....it seems his auntie's simple version is what he prefers and as I'm not going to eat it...I'd do lemon in a heartbeat though!!!

M&S used to make a clotted cream rice pudding and it was amazing! Maybe clotted cream would give you the creaminess you hoped for.

Op Make it with coconut or almond milk and vanilla. It’s really nice.

Nigellas stove top reciepe is epically good!

Mine is an old fashioned recipe, pudding rice, sugar, full cream milk (gold top Jersey is best), a good grating of nutmeg over the surface, and three or four dabs of real butter. Bake on a low light, mark 1 or 2 for about two and a half to three hours. Adjust cooking time to suit your oven.

Ada, yours sounds just like the recipe I used. I think it must be down to the milk I used. OH is happy for me to keep trying till we get it perfect. He'll manfully test them for me....

I like man who likes his rice pudding Gertrude!