Rice Pudding, homemade. Do you really cook for 2 hours?😮

[CornishTeaTime]

Bought some pudding rice today. Just looked at simple recipe on pack, says oven cook for 2 hours!!!

Is this the norm?

I cant justify putting the oven on for 2 hours! Ive nothing Im cooking this week either like a roast I could slip it in with.

I cook mine in the slow cooker.

Never thought of that...might give that a go tomorrow

Re slow cooker- much more cost effective

Do you have a slow cooker?
Or, I think you can do it quicker on the hob🤔
I used to pop it in with the roast when I had a family to cook for.

It's designed to be done when the oven is on for a roast.

I use my aga
Mine takes 2.5 - 3+ hours actually.

I do 30 mins in a hot oven and then another 2 - 3 hours in a cooler oven.

Its cheap, delicous, nutritious, UPF free and worth the wait.

But yes, it really does take this amount of time to cook

Might have to be Sunday in with the roast chicken or might look at using my slow cooker tomorrow

The only thing is, I want the lovely brown skin on top that the oven baking would give 😋

I use the recipe from original The Cookery Year (Readers Digest) book - my favourite cookbook. IIRC you cook the rice gently with milk and sugar until soft in a double saucepan (takes about 30mins). Then you stir in a couple of egg yolks and the beaten egg whites, sprinkle with nutmeg and brown in the oven for about another 30 mins. You can stop at the cooked rice point and do the eggy bit when you are ready to cook something else in the oven.

I do mine in the pressure cooker (takes about 20 mins all.in) and then finish off in the oven if I want a crusty top. Slow cooker for the initial prep then into the oven would probably work.

with grated nutmeg

I cook it first on the hob, until the rice is cooked, then transfer to an oven proof dish and pop it in the bottom of the oven (temperature and time varies depending on what I'm cooking in the top part of the oven but normal 160-180* for 30 mins)
If I'm doing jacket potato's I do them and rice pud in oven using the slow cook setting (often do this for a lunch, when we've got a busy Saturday morning, and I know we'll all be hungry when we get in).

I only make rice pudding when the oven's on for a roast. I use full fat milk and add cream, it makes the skin lovely and thick.

Try using evaporated milk instead of cream - its delicious!

My DM made rice pudding when we were having jacket potatoes for tea, so oven was on for long time

Ooo that sounds good and rich

Is it the cost you're worried about?

Having an average oven on for 2 hours costs about £1.80.

I'd be happy with that for a delicious massive rice pudding. The ingredients are not expensive so it's pretty cost effective overall.

Do it at a meal time and stick a couple of jacket potatoes in with it too. Delicious.

I make on the hob. About 20 mins

Mine doesn't take 2 hours. I put in for about 1 - 1.5hrs depends on the size of the pudding.

Could you do a few jacket potatoes at the same time. When cooled, cut them in half, scoop out the insides and mix with cheese and onion or tuna, fill them back up and freeze them for a future midweek meal you can reheat in the microwave?

Cast iron casserole in the oven on a low temp for a couple of hours.
Seasoned with cardamom, a cinnamon stick, a piece of ginger, a few strands of saffron and a little bit of lemon rind. Gorgeous.

How about the microwave?

I cook ordinary basmati in MW, don't know about pudding as it's one of the few things that I dislike.

It's got to be pudding rice,cooked low and slow in the oven, cinnamon on top there. Cooked till all the milk is absorbed. Blimey full fat milk and cream!! Only ever a very rare treat.

@Georgyporky The thing about rice pudding is you need to use arborio, carnarole or some other pudding rice. These have a high level of amylopectin starch which softens best slowly. (See also risotto cooking method). This gives the creaminess of rice pudding. Basmati is a different kettle of fish, really, as it has a higher level of amylose starch and can't behave the same.

I'm another fan of slow cooker rice pudding. I don't use nutmeg - a little bit of vanilla and grated lemon rind is lovely.

I did it in the air fryer at weekend, on the bake setting but at a lower temp, stirred every 20 mins.. was perfect