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Hey guys,
I want to make DD some homemade rice pudding and the recipe says "pudding rice".
Which rice does this mean...... medium grain? Long grain? I looked in Woolies and didn't see any "pudding rice". The recipe is from a UK cook book.
So which rice do you use for making rice pudding?
Thanks
Sue xxx
I personally have always used jasmine rice with no problems :) Good luck, rice pud is one of my absolute fave comfort foods! I'm about to attempt a Moroccan-themed rice pudding flavoured with rosewater... mmmm!
Mmmmm, that sounds great!!!
Thanks hun! I'll give it a whirl! xxxxx
I use arborio rice to make mine. It gives a really thick and creamy result and the rice doesn't break down like normal rice does. I've experimented with long and short grain and the arborio rice and the other two weren't as good.
I just use long grain and omg I think I have to make some now yyyuummmm
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Arborio or any other risotto rice, it is starchy so you get the super creamy texture.
I've used cous cous because it cooks quicker than rice and tastes really good but aside from that, I have used aborio. I tend to follow a recipe but depending on the rice/pasta, add liquid accordingly by watching it and making sure it doesn't boil down too far and dry out.
Oh great! I have some arborio in the cupboard! Awesome guys, thanks so much!
yummmy i love my mums rice pudding.....great stuff
you can use any rise you wish too
i usually use long grain...helps soak up the milk....
hmmm i should make some am hungry now lol
How did you go?? I'm off to buy some arborio rice after the overwhelming support for it in this thread! :) Yummmm!
:ROFL: I tried to cook some this morning, got caught up doing something with DD so it totally boiled over and burned my cooker. Hahaha.
Trying again this afternoon.
How do you make this?
For creamed rice or rice pudding any of the really absorbant rices work - aborio, long grain, etc. Don't use Basmati; it doesn't absorbe as well, and won't give you the creamy texture you want.:
Mum2Ramone - For Rice pudding, I cann't give you measurement (I always just judge by eyesight). Using plain cooked (boiled) Rice, place in a caserole dish, put milk in (so you can see it, but it doesn't actually cover the rice), add sugar to sweeten (do this to taste), add some saltanas (or died apple or diced dried apricots, or whatever other fruit you like), stirr mixture and then put a couple of teaspoons of butter / maragrine on the top (just randomly, it will melt and spread) sprinkle on top with cinnimon. Put in a moderate oven (about 180degrees on my oven) and cook (times will vary depending on how much you are making, usually around 30mins).
NB: if you swap the rice for bread, you will have bread and butter pudding.
Creamed rice is similar, only you are starting from dry rice rather then cooked and it is a stovetop recipe rather then baked.
oh dear...think il have to see if i can make this!! what else to i need??off to google....
i make a baked custard in the oven and use aborio rice, i also substitute some of the milk with evaporated milk
Aborio most definitely. I make it Nigella's way, which is similar to making a risotto.