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

[numbnuts]

Do you still get that nice brown skin on it ?

Yes, but I can't stand that crap on the top I aways bin that bit
the trouble now it I can't get any pudding rice any where,
I'm having the last of the rice today, can't get semolina either

 

[Ming the Merciless]

Don’t forget to take it out if the Rachel’s rice pot first

 

[Dave7]

Yes, but I can't stand that crap on the top I aways bin that bit
the trouble now it I can't get any pudding rice any where,
I'm having the last of the rice today, can't get semolina either

hahaha..... are you the only person in the world that didn't fight for the skin when you were kids

 

[IaninSheffield]

Yes, but I can't stand that crap on the top I aways bin that bit
the trouble now it I can't get any pudding rice any where,
I'm having the last of the rice today, can't get semolina either

It will work with different rice grains; in fact the finished product is often subtly nicer. Brown rice can be good and arborio (risotto) rice works well, but I suspect getting hold of any rice at all will be more challenging at the moment.

 

[glasgowcyclist]

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.

Doesn’t sound like anywhere near enough milk.

If in doubt about anything cooking related, always ask Delia the Goddess of the Kitchen and in this case she says bake without a cover.

Her recipes are wholly reliable and she has one for rice pud https://www.deliaonline.com/recipes/meals-and-courses/desserts/old-fashioned-rice-pudding

If you want to see how she does it there’s also a video here...

View: https://youtu.be/jnUaQOqe3Tw

 

[IaninSheffield]

Doesn’t sound like anywhere near enough milk.

If in doubt about anything cooking related, always ask Delia the Goddess of the Kitchen and in this case she says bake without a cover.

Her recipes are wholly reliable and she has one for rice pud https://www.deliaonline.com/recipes/meals-and-courses/desserts/old-fashioned-rice-pudding

If you want to see how she does it there’s also a video here...

View: https://youtu.be/jnUaQOqe3Tw

I too am a fan of Delia, though I'm not sure I'd serve my rice pud with ram's testicles braised in red wine

 

[glasgowcyclist]

I too am a fan of Delia, though I'm not sure I'd serve my rice pud with ram's testicles braised in red wine

I did wince a bit when she dropped a pair of blood red plums onto the plate.

 

[Smudge]

hahaha..... are you the only person in the world that didn't fight for the skin when you were kids

Yep, its the best bit of rice pudding.

 

[raleighnut]

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

Far too hot, no wonder all the milk boiled off.

 

[raleighnut]

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

Yep so that's 120 or so on a Fan assisted one

 

[Cycleops]

.......but I suspect getting hold of any rice at all will be more challenging at the moment.

Unless you want to go to China Plenty still available down here though.

 

[Dave7]

Far too hot, no wonder all the milk boiled off.

Well I can't argue as all the milk did boil off BUT all the recipes say 150.

 

[Dave7]

Yep so that's 120 or so on a Fan assisted one

Right......next week I will try that though, again, all the recipes I read say 2 hours.
Funny but MrsDs 80 year old cousin does a pudding every week. When I asked her she said 3 hours!!! When I queried that she said she likes to cut it.
I want milky like my mum and MrsDs mum used to do it.

 

[glasgowcyclist]

Well I can't argue as all the milk did boil off BUT all the recipes say 150.

A rule of thumb when baking in an oven is that any given temperature in a recipe should be dropped by 20 degrees C when using a fan-assisted oven (assuming the recipe doesn’t already make that distinction in the imstructions).

 

[IaninSheffield]

Right......next week I will try that though, again, all the recipes I read say 2 hours.
Funny but MrsDs 80 year old cousin does a pudding every week. When I asked her she said 3 hours!!! When I queried that she said she likes to cut it.
I want milky like my mum and MrsDs mum used to do it.

One more suggestion, which my grandma always used to do. After removing from the oven, loosen the pud with a little more milk (or single cream!), rewarm briefly and enjoy!
She did have a fireplace cooking range though. Gave that ideal, gentle slow baking.