Oven too hot or possibly fan assisted ?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.
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.don't forget to add brown sugar, raisins, and sultanas
Dont think so. 150C in fan assisted. That seems to be the same in all recipes I have read.Oven too hot or possibly fan assisted ?
Do you still get that nice brown skin on it ?I always cover my rice pudding
Ahhh NOW you tell me.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.
Was just reading a recipe that recommends 50% more milk than the bbc recipe I followed.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.