numbnuts
Squire
- Location
- Gone over the hill and far away
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
When heating a rice pudding in the oen do you cover it ??
- Thread starter Dave7
- Start date
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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
There is no mercy
- Location
- Inside my skull
Don’t forget to take it out if the Rachel’s rice pot first
hahaha..... are you the only person in the world that didn't fight for the skin when you were kidsYes, 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
IaninSheffield
Veteran
- Location
- Sheffield, UK
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.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
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
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
Veteran
- Location
- Sheffield, UK
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
Charming but somewhat feckless
- Location
- Scotland
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.
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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
Legendary Member
- Location
- One of the 'Elite'
Far too hot, no wonder all the milk boiled off.
raleighnut
Legendary Member
- Location
- One of the 'Elite'
Yep so that's 120 or so on a Fan assisted one
Cycleops
Legendary Member
- Location
- Accra, Ghana
Unless you want to go to China.......but I suspect getting hold of any rice at all will be more challenging at the moment.
Plenty still available down here though.Well I can't argue as all the milk did boil off BUT all the recipes say 150.
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
Charming but somewhat feckless
- Location
- Scotland
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
Veteran
- Location
- Sheffield, UK
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.
