When heating a rice pudding in the oen do you cover it ??

[Dave7]

My first ever rice pudding came out way to dry.
My son (a chef) says it was because I didn't cover it.
I have checked various recipes but none tell me to do this.
I cooked it for 2 hours. 100 gms rice. One pint of milk.

 

[raleighnut]

My first ever rice pudding came out way to dry.
My son (a chef) says it was because I didn't cover it.
I have checked various recipes but none tell me to do this.
I cooked it for 2 hours. 100 gms rice. One pint of milk.

Oven too hot or possibly fan assisted ?

 

[numbnuts]

I always cover my rice pudding

 

[CanucksTraveller]

Make sure you pop the tin ring pull at the very least, it gets very messy otherwise.
Oh and take the paper label off, they don't do well in an oven apparently.

 

[MontyVeda]

My nana's home made rice pudding was always quite dry, with a brown skin on top. I preferred the sloppy tinned stuff but the rest of my family all insisted that nana's rice pudding is 'proper' rice pudding.

 

[IaninSheffield]

Suggestions sound wise - cover, reduce temperature (& extend cooking time) ... to which I'll add perhaps increase milk content?
If you have a slow cooker, they really do make the process simple and, at least to my taste, excellent rice pud.

 

[roley poley]

yes ...but not with cheese

 

[Poacher]

Just from distant memory, and without checking any recipes, that sounds like far too much rice for a pint of milk. Maybe 60gm or so?
No need to cover, and use a surprisingly low oven temp.

 

[Andy_R]

don't forget to add brown sugar, raisins, and sultanas

 

[twentysix by twentyfive]

don't forget to add brown sugar, raisins, and sultanas

Each to their own and all that. Mrs 26 adulterates rice puds with such things. Me - I take it neat (well a small tad of sugar) - but I have to eat up Mrs 26's offerings with good grace.

 

[Dave7]

Oven too hot or possibly fan assisted ?

Dont think so. 150C in fan assisted. That seems to be the same in all recipes I have read.

 

[Dave7]

I always cover my rice pudding

Do you still get that nice brown skin on it ?

 

[Dave7]

Make sure you pop the tin ring pull at the very least, it gets very messy otherwise.
Oh and take the paper label off, they don't do well in an oven apparently.

Ahhh NOW you tell me.
Tha ks anyway

 

[Andy_R]

140c on a normal oven, approx 90 mins. Cover when the brown skin forms.

 

[Dave7]

Suggestions sound wise - cover, reduce temperature (& extend cooking time) ... to which I'll add perhaps increase milk content?
If you have a slow cooker, they really do make the process simple and, at least to my taste, excellent rice pud.

Was just reading a recipe that recommends 50% more milk than the bbc recipe I followed.