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

[mjr]

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

Yes, lots of recipe authors don't like liquid left in their pud.

Anyway, I was just posting to let you know the poll hasn't displayed for me.

 

[raleighnut]

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.

Use a lot more Milk then and not the 'unleaded' stuff, you need at least 'whole' milk but really if you can get 'greentop*' from a local farm it would be better. Oh and a pinch of Nutmeg over the top would help

* Unpasteurised, it'll be OK once you've boiled it for 2-3 hours.

 

[fossala]

I’ve always used 2oz per pint for both rice pudding and semolina. For rice pudding I put a few knobs of butter in and a dab of double cream. Works every time.

edit: I’m a chef, used to work in “fancy“ hotels but now work in care homes due to the hours. I make rice pudding every few weeks.